Gay Lea Pumpkin Pie

Desserts

Celebrate Thanksgiving with the perfect dessert to end the perfect meal.

  • Total Preparation Time: 165 minutes

Makes 10 to 12 servings

Rating: 0 Stars

Ingredients

Flaky Pastry
1 1/3 cups425 mLAll Purpose Flour
1/4 tsp1 mLSalt
1/2 cup125 mLGAY LEA - Unsalted Butter, cold and cut into pieces
3 tbsp45 mLIce Water
2 tsp10 mLCider Vinegar
Filling:
14 oz398 mLPuréed Pumpkin, (NOT pumpkin pie filling)
2/3 cup150 mLLight Brown Sugar, packed
1 tsp5 mLGround Cinnamon
1/2 tsp2 mLGround Ginger
1 pinch1 pinchGround Cloves
1 pinch1 pinchGround Nutmeg
1 pinch1 pinchSalt
2 2 Eggs
1/2 cup150 mL18% Cream
1/2 cup125 mLGAY LEA - Regular Sour Cream
1/2 cup125 mLGAY LEA - Regular Whipped Cream, (garnish)
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Instructions:

Pastry

  1. In food processor, pulse together flour and salt to aerate. Using a pastry cutter or 2 knives, cut in butter until mixture resembles coarse meal with a few larger pieces about the size of peas.
  2. In a separate bowl, stir together ice water and vinegar. Add water mixture to food processor bowl; pulse briefly, adding up to 1 tbsp (15 mL) more water if mixture looks too dry. Pulse until mixture is thoroughly moistened but has not formed into a ball. Turn mixture out onto work surface. Knead lightly to bring together into a ball; flatten into disc. Cover in plastic wrap. Refrigerate for at least 1 hour or for up to 3 days.
  3. Roll out pastry and fit into 9” (23 cm) pie plate. Trim pastry, leaving 1” (2.5 cm) overhang; fold overhang under and flute edge if desired. With fork, prick shell all over; cover with foil or parchment paper. Cover foil evenly with dried beans. Bake on lowest rack at 400°F (200°C) for 15 minutes. Lift out dried beans; bake for another 10 minutes or until pastry is browned.

Filling

  1. In large bowl, whisk together pumpkin purée, brown sugar, cinnamon, ginger, cloves, nutmeg and salt. In separate bowl, whisk together eggs, cream and sour cream; slowly fold into pumpkin mixture until well blended. Pour into baked pie shell.
  2. Bake on lowest rack at 350°F (180°C) for about 1 hour or until toothpick inserted in centre comes out clean. Let cool on rack.
  3. Decorate edges of pie with whipped cream.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.
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Ingredients

Flaky Pastry
1 1/3 cups425 mLAll Purpose Flour
1/4 tsp1 mLSalt
1/2 cup125 mLGAY LEA - Unsalted Butter, cold and cut into pieces
3 tbsp45 mLIce Water
2 tsp10 mLCider Vinegar
Filling:
14 oz398 mLPuréed Pumpkin, (NOT pumpkin pie filling)
2/3 cup150 mLLight Brown Sugar, packed
1 tsp5 mLGround Cinnamon
1/2 tsp2 mLGround Ginger
1 pinch1 pinchGround Cloves
1 pinch1 pinchGround Nutmeg
1 pinch1 pinchSalt
2 2 Eggs
1/2 cup150 mL18% Cream
1/2 cup125 mLGAY LEA - Regular Sour Cream
1/2 cup125 mLGAY LEA - Regular Whipped Cream, (garnish)
Add to Shopping List

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