So, why do we always do things the same way every time? Why not make a traditional pumpkin pie more rustic? I used the same dough that I used for my quiche a few recipies ago. I lined some long pound cake pans with the dough and the end result was this beautiful rustic pie. The message is….Be Creative, Try New Methods and don’t be afraid to fail! Enjoy the ART of Cooking with your Own Personal Style, the Results can be very satisfying!
PUMPKIN PIE MIX
1 1/2 Cups Sugar
1 Teaspoon Salt
2 Teaspoons Ground Cinnamon
1 Tablespoon Grated Fresh Ginger
1/2 Teaspoon Ground Nutmeg
1 Teaspoon Real vanilla Extract
4 Large Eggs
1 (29 ounce) can of Pure Pumpkin
2 (12 ounce) cans of Evaporated Milk
SUPER EASY PIE CRUST
2 1/2 Cups Unbleached All-Purpose Flour
10 tablespoons cold butter
1/2 teaspoon salt
1 teaspoon baking powder
6 to 8 tablespoons ice water, enough to make a cohesive dough
Place the Flour, Salt and Baking Powder into a deep bowl. Now add the 10 Tablespoons of cold Butter and mix into the Flour with a large fork until the mixture more or less resembles sand. Add 6 Tablespoons of the Ice Cold Water and with the fork, continue to mix until you have a dough. When the mixture can be made into a ball that sticks together, it is ready. I like to need the dough slightly just to the point that it sticks together. If your mixture is too dry add another Tablespoon of the Ice Cold Water. Put the dough into the refrigerator for an hour or so. Now, divide the dough into 2 balls, flatten them out and wrap them in plastic wrap to be used the next day. I have used my dough 4 hours later as well. For your pastry, Roll your dough out thin and cover your pie tin or pie plate.
Line whatever pan you plan to use with your pie dough that has been rolled out thin. Mix all of the spices with the sugar in a large bowl. Whisk in the eggs & vanilla, then add the pumpkin and mix throughly. Slowly whisk in the evaporated milk. Pour the mixture into your dough lined pans and bake at 350 degrees until done. Its done when the middle of your pie is fairly firm and slightly moves when provoked. Let cool for 2 to 4 hours before eating. ENJOY!!!
