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Pumpkin Pie

Servings: 1 pie

Ingredients

Crust

  • 1 1/2 cup flour
  • pinch of salt
  • 2 tsp sugar
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 10 tbsp butter
  • 1/3 cup cold water, might not need all of it

Filling

  • 1 -15 oz can pumpkin
  • 1 -12 oz evaporated milk
  • 1/2 cup honey
  • 2 eggs
  • 2 tsp cinnamon
  • 1 tsp ginger

Whipped Cream

  • 1 cup heavy cream
  • 1 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Place your butter in the freezer for about 30 minutes (this will make it much easier to work with). In a bowl combine the flour, salt, sugar, cinnamon, and ginger. Take the box grater and grate the frozen butter.
  • Once the butter is grated, combine with the flour mixture. Slowly begin to add water to the mixture. You do not want to put too much. 
  • You’ll want to put enough liquid in the mixture to have it all combine together. Keep in mind you will probably not use all of the water.
  • After you have combined everything in a bowl begin kneading the dough on your countertop.
  • Once you’ve worked the dough enough, form it into a ball and wrap it in plastic wrap. Allow the dough to sit in the refrigerator for at least an hour.
  • After getting the dough stretched out, place it inside your tart (or pie) tray. To remove the excess dough, simply roll the rolling pin over the tray. The edge of a tart tray is typically sharp enough to cut the dough. In the pan, give the dough a few pokes with a fork.
  • In a bowl, mix the can pumpkin and honey together. Once they are well mixed add the cinnamon and ginger. Taste the mixture to make sure it is as sweet as you would like it. 
  • Mix in the evaporated milk.
  • Finally add the eggs to the mixture and stir until well combined.
  • Begin to pre-heat your oven to 425°F. Bring out your pie crust and roll it out into the pie dish. Fill the pie crust with the filling. Place the pie dish on a baking sheet to avoid any spillage in the oven (I haven’t had it over flow but better safe than sorry). Allow the pie to cook for an hour.
  • After the hour has passed take the pie out and allow it to cool for at least 2 hours before serving.
  • When you are ready to serve place the bowl and whisk attachment of a stand mixer in the freezer for about 10 minutes. After it has chilled place all the ingredients for the whipped cream in the bowl and mix on high until you form medium peaks. Serve a slice of pie with a nice dollop of whipped cream.