Pumpkin Pie
| Servings | Cook Time |
| 19 inch pie | 30-40 minutes |
| Servings |
| 19 inch pie |
| Cook Time |
| 30-40 minutes |
Ingredients
- Pastry
- 1/3 cup unsalted butter cut into small pieces and chilled
- 1/3 cup vegetable shortening cut into small pieces and chilled
- 1 1/2 cups all-purpose flour
- 1 tbsp SPLENDA® Brand Brown Sugar Blend
- 1/2 tsp fine salt
- 4 - 6 tbsp ice water
- Filling
- 2 cups canned pumpkin
- 3/4 cup SPLENDA® Brand Brown Sugar Blend
- 3 tbsp fancy molasses
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 tsp fine salt
- 3 large eggs
- 1 1/3 cups whipping cream
Servings: 9 inch pie
Units:
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Ingredients
Servings: 9 inch pie
Units:
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Instructions
Pastry
- Combine flour, SPLENDA® Brown Sugar Blend and salt in a large bowl. Work butter and shortening into the flour with a pastry cutter or by pulsing in a food processor until a rough, crumbly texture. Add 3 tbsp (45 mL) of the water and mix or pulse to bring dough together, adding a little more water as needed. Shape dough into a disk and chill for an hour before rolling.
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out dough to just under 1/4-inch (5 mm) thick. Dust the bottom of a 9-inch (23 cm) pie shell with flour and line with dough. Trim edges and crimp edges. Chill while preparing filling.
Filling
- Whisk pumpkin with SPLENDA® Brown Sugar Blend, molasses spices and salt. Whisk in eggs, then whipping cream. Pour into chilled pie shell.
- Bake for 10 minutes, then lower temperature to 350 °F (180 °C) and bake for 30 to 40 minutes, until filling puffs just a little around edges but still has a bit of jiggle in centre when moved. Allow to cool to room temperature, then chill completely.
- To serve pumpkin pie warm, it is recommended to bake and chill completely, then re-warm in a 300°F (110°C) oven for 15 minutes before slicing. Serve with spiced whipped cream.
