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Directions

Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared piecrust.

Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 65 to 70 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. (Pie can be refrigerated for up to 2 days.) Serve chilled, topped with whipped cream if desired.

Crust:

Makes one 9-inch crust

2 ounces (4 tablespoons) unsalted butter, softened
3 tablespoons sugar
1 large egg yolk
1 cup all-purpose flour
1 teaspoon coarse salt

Directions

Stir together butter and sugar in a medium bowl. Stir in yolk. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 20 minutes. Meanwhile, preheat oven to 375 degrees.
Bake, rotating halfway through, just until crust turns golden brown, 20 to 22 minutes. Let cool in dish on a wire rack.

Used Equipment Store Bringing you the best deals under the Big Sky! Great Falls (800) 331-1698 Bozeman (800) 331-3357 Billings (888) 818-9111
Inventory Inventory Updated: 2/23/2011		Employee Contacts
	Restaurant Supply eNewsletter Featured Recipes PUMPKIN PIE WITH SHORTBREAD CRUST (From Issue 33; November 2010) Makes one 9-inch pie Filling: 1 can (15 ounces) solid-pack pumpkin 1 cup heavy cream 3/4 cup sugar 1 teaspoon pure vanilla extract 1 teaspoon coarse salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 2 large eggs, lightly beaten Press-In Shortbread Pie Crust Whipped cream, for serving (optional) Directions Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared piecrust. Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 65 to 70 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. (Pie can be refrigerated for up to 2 days.) Serve chilled, topped with whipped cream if desired. Crust: Makes one 9-inch crust 2 ounces (4 tablespoons) unsalted butter, softened 3 tablespoons sugar 1 large egg yolk 1 cup all-purpose flour 1 teaspoon coarse salt Directions Stir together butter and sugar in a medium bowl. Stir in yolk. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 20 minutes. Meanwhile, preheat oven to 375 degrees. Bake, rotating halfway through, just until crust turns golden brown, 20 to 22 minutes. Let cool in dish on a wire rack.


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