21/2 cups flour
2Tsp. Granulated sugar
2tsp. Salt
16 Tbs. 2(sticks) cold sticks butter cut into 1/4 inch pieces
6-8 Tbs. Ice water
1 egg, lightly beaten with 1 Tbs. water.
To make dough place ingredients in food processor.  Starting with flour sugar and salt. Pulse.  Add butter and pulse until mixture resembles course meal. Add 6 Tbs. water pulse twice.  The dough should hold together when squeezed with fingers. If crumbles add another Tbs. of water.  Until dough holds together. Wrap in plastic and refrigerate for 2 hours or up to 2 days.
Roll out dough between two sheets of wax paper. Place in 9-inch pie pan.

Filling
1 1/4 cups firmly packed dark brown sugar
1Tbs. cornstarch
1/2 salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin puree
3 eggs
1cup heavy cream
1/3cup milk

Mix in a bowl the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add pumpkin, eggs cream and milk and whisk to combine.

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