Friday, November 9 2012, 05:13 PM MST
As Aired On November 9, 2012
Recipe Courtesy Chef Bryan Woolley
2 cups of pumpkin pulp purée
1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
1tbsp pumpkin pie spice
1tsp fresh lemon juice
Pie crust (recipe below)
1.) Combine everything (except the pie crust) in a bowl and whisk together until smooth and well blended.
2.) Line your pie tin with one bottom crust.
3.) Pour pie filling into the prepared pie shell. Place pie on a baking sheet and into a 325 degree oven. Bake for approximately 1 hour or until pumpkin filling has set.
4.) Remove from oven and cool. Serve with whipped cream and enjoy!
1 cup butter ( can use lard or shortening too)
3 cups flour
1 cup cold water
1.) Using a food processor or a pastry cutter, cut the fat, salt and flour together until it resembles coarse meal.
2.) Add the water and use a fork to gently mix the dough together. Do not knead!
3.) Divide the dough into 4 equal portion and make two 9 inch double crust lies or 4 9 inch single crust pies. Enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)