Chef’s Pumpkin Pie and Pie Crust Recipe
Chef Alan’s Perfect Pumpkin Pie - 2 Pies total
Ingredients:
1 - 15 ounce can pumpkin puree.*
¾ cup white sugar.
¼ cup loosely packed brown sugar.**
1 tablespoon pumpkin pie spice.***
Pinch of salt.
2 eggs, slightly beaten.
1 - 12 ounce can evaporated milk.
2 shots of bourbon or Irish whiskey.
Instructions:
Preheat oven to 385 degrees.
In a large bowl, add all ingredients and mix by hand until smooth.
Pour into an 8inch pie shell**** and bake for 45 to 55 minutes.
Check pie after 40 minutes for firmness with a toothpick.
Pie is done when toothpick comes out clean.
Chef’s Hints:
*Use LIBBY'S® 100% Pure Pumpkin for best results. Not all canned purees are created equal. Fresh is also good to use but takes longer to make.
**Either dark or light brown sugar is okay to use
***More pumpkin pie spice makes for a spicier pie
****Use my recipe for the perfect pie crust
Chef Alan’s Perfect Pie Crust - 2 Pie Crusts total
Ingredients:
12 tablespoons very cold butter.
4 cups all-purpose flour.
1 teaspoon kosher salt.*
2 tablespoon white sugar.
1/3 cup very cold vegetable shortening.
1/3 cup very cold water.
Instructions:
In a bowl combine flour, salt and sugar.
Add butter and shortening.
Mix butter and shortening with fingers until pea size.**
Slowly add water until dough holds together in one ball. ***
Divide dough into two balls of equal size.
Place dough on a smooth floured surface.
Roll with a rolling pin to fit pie plate.
Fold dough in half. Place folded dough into pie plate and unfold to fit.
Pinch and trim edges.
Chef’s Hints:
*Sea salt can be substituted for kosher salt.
**Using a stand mixer with paddle (not whip attachment) is easiest way to mix.
***if dough is too stiff, add small amounts of water to correct. If dough is too sticky, add small amounts of flour. Dough should hold together and not stick to your fingers.
