Shortbread Pumpkin Pie

shortbread pumpkin pie edited

I don’t know about you, but Pumpkin is my favourite pie of all. In fact, I am not usually a huge fan of pie, but when it comes to this, I simply cannot resist. Every year, my family and I go to the golf club for Thanksgiving, where I get to indulge in my annual slice of Pumpkin pie. This year, I decided to try and make it on my own.

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The pie turned out to be amazing, and everyone loved it! It really wasn’t very difficult to make as well, so it’s something I definitely recommend trying. I found this whip cream recipe along with the pie filling recipe, thanks to Freutcake, and it was the best whip cream I have ever tasted! The flavours are so decadent, that you almost want to eat the whole batch alone, never mind the pie! Of course you’re not going to want to do that with this pie!

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Shortbread Pumpkin Pie

Shortbread Pie Crust

1 1/2 cups all purpose flour
1/8 teaspoon salt
1/2 cup unsalted butter (room temperature)
1/4 cup granulated sugar
1 large egg

Directions:
1. In a separate bowl, whisk flour and salt.

  1. Place butter into another bowl and beat until it’s softened (I used an electric mixer, but it can be done with a hand mixer as well).
  2. Add sugar and beat until light and fluffy. Then add the beaten egg, beating until mixed. Add the flour mixture and mix until it forms a ball.
  3. Flatten the pastry ball into a thick disk, cover it with plastic wrap, and place it in the freezer for 10-15 minutes.
  4. Take a 9 inch tart pan with a removable bottom and spray it with non-stick flour cooking spray. Once the pastry has cooled, evenly pat it onto the bottom and up the sides of the tart pan, making sure to spread it all the way to the top of the sides. Cover with plastic wrap and place it in the freezer for 15 minutes.
  5. At the same time, preheat the oven to 400 degrees F. Lightly prick the pastry crust with the tines of a fork to prevent the dough from puffing up as it bakes. Then place the tart pan on a larger baking pan (cookie sheet) and bake for 5 minutes.
  6. Reduce the oven temperature to 350 degrees F and continue to bake crust for about 15 minutes, or until the crust is dry and lightly golden brown. Remove it from the oven and place on a rack to cool.

Pumpkin Pie Filling – adapted from Freutcake

2 large eggs beaten
1 cup packed light brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups unsweetened pumpkin puree, canned or fresh
1 1/2 cups evaporated milk

Directions:
1. Increase the oven heat to 375 degrees F.
2. In a large bowl, whisk together sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin and eggs. Add evaporated milk, and whisk to combine. Carefully pour filling into crust, and make sure it does not overflow or go past the edge of the crust.
3. Bake pie until edges are set, but center is almost set, or slightly wobbly, about 35-40 minutes. Transfer plate to a wire rack to cool completely. Serve with Maple Cinnamon Whipped Cream.

Maple Cinnamon Whipped Cream – via Freutcake

1 cup heavy cream
2 tablespoons maple syrup
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

 Directions:
1. Beat the cream on high speed until it begins to thicken and get slightly stiff. Add the maple syrup, sugar, vanilla extract, and cinnamon to the cream. Continue whipping the cream until it forms stiff peaks. Dollop on top of Gingersnap Pumpkin Pie and enjoy!

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