150g cukru pudru
1 tsp cynamonu
1/2 tsp salt
1/2 tsp mielonego imbiru
1/4 tsp mielonych goździków
2 large eggs
1 3/4 cups, (15oz) small can of pumpkin
1 can (12 fluid oz) zagęszczonego mleka (niesłodzone!) can-420g
Pie Crust Ingredients
550g. pastry flour -
1/2 tbsp salt
350g of unsalted butter, chilled
1 1/2 tbsp vodka
120-180g ice water
1 egg white
1 tbsp water
Whipped Cream
250g kremówki
1 tsp vanilla extract
1 tbsp drobnego cukru
Directions
1. To make the pie crust, mix the flour and salt in a large bowl with a wire whisk. Cut the butter into tiny cubes. Add the butter to the flour and work it in with your hands until the mixture resembles coarse meal.
2. Add the vodka and half a cup of ice water and combine with your hands. Continue mixing the dough with your hands until it starts to come together and holds its shape. If the dough continues to be too crumbly to hold its shape, add a little more water, but do not add more than 3/4 cups total.
3. Drop the dough onto a floured surface and kneed KNEAD lol until it forms a ball, 10 - 15 times. Don't over knead the dough or it will become too tough. Let the dough rest on the counter for one hour.
4. Roll the dough out into a 1/4 inch sheet. Gently wrap it around the rolling pin and unfold onto the pie plate. Cut the crust around the pie plate, and then shape with your fingers. Place the pie in the freezer for 20 minutes.
5. In a medium bowl, mix the sugar, cinnamon, salt, ginger, and cloves.
6. In a large bowl, beat the eggs with a wire whisk. Add the pumpkin and sugar mixture and whisk.
7. Slowly add the evaporated milk, and whisk until all the ingredients are combined.
8. Pour the pumpkin filling into the pie crust. In a small bowl, whisk 1 egg white and 1 tbsp of water. Brush the crust with the egg wash and then wrap it with tin foil so the edges don't burn. Place in the oven at 400 F for 15 minutes, then reduce the heat to 350 F and continue to bake for 50 minutes, removing the tin foil for the last 15 minutes.
9. Remove the pie from the oven and let cool for 2 hours.
10. To make the whipped cream, beat the heavy cream starting on a low speed and increasing to high, for 5 minutes, until it forms a soft peak. Add the vanilla and sugar and stir. Serve the pumpkin pie with a dollop of whipped cream.
http://www.flourishingfoodie.com/2011/11/how-to-make-pie-crust-and-classic.html
