Pumpkin Pie

Ingredients For Crust

250g all purpose flour

5g sugar

5g salt

225g butter

60g water

Ingredients For Filling

3 large eggs

100g granulated sugar

65g light brown sugar

440g pumpkin puree

180g heavy cream

1tsp vanilla extract

1.5tsp ground cinnamon

0.5tsp ground ginger

1/4tsp ground cloves

1/2tsp salt

Instructions For Crust

1. Cut butter into 1/2 inch cubes and save in freezer.

2. Combined flour, salt, and sugar in stand mixer using paddle attachment

3. Add cold butter to to dry ingredients until the butter is mostly incorporated.

4. Add cold water to the mix until it is almost fully combined. then finish mixing water in by needing dough by hand.

5. let dough rest for an hour but it is best if it rests for 24 hours.

6. Roll chilled pie dough to a1/8 of an inch.

7. Line pie tin. and cut of extra dough. Then let rest.

8. Place cheese cloth over dough and fill with baking beans. Par bake the pi dough for 10 minutes at 350f/176c.

Instructions For Filling

1. Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves and the salt. Stir until well blended.

2. Bake pie at 425 degrees for 15 minutes.

3. Cool on a wire rack for 2 hours or until room temperature. Cut into 8 wedges and serve alone or topped with whipped cream.