** NOTE: Save this crust recipe for ALL of your pies! It's especially good on double crust apple or peach pie. The BEST butter crust you'll ever eat! **
The BEST PUMPKIN PIE (sugar or sugar-free) * Easy BUTTER Crust
1-1/4 cup pumpkin puree (or pie filling)………………....….3 large eggs
1/2 cup granulated sugar (or regular white Splenda)
3 TB pure maple syrup (or sugar-free)…………………....…1 tsp. vanilla extract
Pinch of salt……………………………………………………1-1/2 tsp. ground cinnamon
1/4 tsp. ground cloves……………………………………….1/2 tsp. ground ginger
1/8 tsp. ground nutmeg…………………………………..….1/2 cup milk
1/4 cup heavy cream……………………………………..…..1/2 cup sour cream
OPTIONAL: 2 TB brandy or bourbon
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Extra milk or cream……………………………………..……Sparkling or sanding sugar
1 deep-dish pie crust (my easy recipe below)
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Make your crust first (or use a refrigerated crust) and stick it into the refrigerator while you making the filling. Preheat oven to 350.
Whisk all of the filling ingredients together in a large mixing bowl until smooth. Pour into your prepared pie shell. (If you have extra crust, you can cut out shapes and put them along the edge as a decoration. Yes, it’s unusual to have any top crust on a pumpkin pie, but this crust is so good you’ll be glad that it’s there! TIP: put the cut-outs lengthwise across the crust edge, rather than into the pie filling, or they'll sink {like mine did})
Brush the crust with some milk or cream, and sprinkle with Sparkling Sugar (or white Splenda). Put the pie pan onto a rimmed baking sheet, to catch any spill-over during baking. Put a piece of aluminum foil lightly over the top, so it doesn’t brown too quickly. Bake for about 45-60 minutes or until it is done. **
Your pie should be slightly jiggly in the center when it’s done (it will firm up as it cools). Let it cool 2-3 hours before cutting and serving with whipped cream.
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Easy BUTTER CRUST (food processor)
(makes 1 crust, enough for bottom crust & some cut-outs ~ double for double crust pies):
1-3/4 cup all-purpose flour………………………………………..1 tsp. sugar or Splenda
1-1/2 sticks cold butter (12 TB), cut into slices (or 3/4 cups Crisco)
1/4 cup + about 2 TB ice water
Put flour and sugar in a food processor & give a couple of quick pulses. Add about half of the butter (or Crisco). Pulse. Add the rest of the butter. Pulse until mixture turns into coarse crumbs.
Slowly add the ice water and pulse until the dough comes into a ball. (If necessary, add a few more drops of ice water until it does, but I've never had to add more water). Flatten dough into a disc (about 3/4" thick) and put it on a sheet of plastic wrap (dusted with a little flour). Refrigerate for about 30 minutes before rolling.