The Best Way for that Pumpkin Spice Aroma in Your Home? Bake!

The Best Way for that Pumpkin Spice Aroma in Your Home? Bake!

Get PUMPed! It is that time of year when almost everything turns into a pumpkin. Pumpkin bread, pumpkin spice lattes, pumpkin ravioli, pumpkin soup, pumpkin butter, pumpkin beer. One grocery chain even sells pumpkin flavored dog treats!

If you cannot get enough of pumpkin mania, Fresh Wave is here to help you get your house smelling of your favorite fall scent, without using air fresheners with harsh chemicals and fragrances made in a lab. Bake!

Try our favorite pumpkin pie recipe so you can enjoy the seasonal yummy aroma the natural way.

Pumpkin Pie with Spiced Crust

Pumpkin_pie

Photograph by Con Poulos

Ingredients:

For the crust:
1 ¼ cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 freshly grated nutmeg
1/8 teaspoon ground allspice
1 stick cold unstalted butter; cut into small pieces
1 tablespoon apple cider vinegar

For filling:
1 15oz can of pure pumpkin puree
2 large eggs
1 cup heavy cream
¾ cup granulated sugar
½ teaspoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
½ teaspoon salt

For whipped cream:
1 cup cold heavy cream
¼ cup packed light brown sugar
½ teaspoon pure vanilla extract

Make the Crust: Pulse the flour, granulated sugar, salt, cinnamon, ginger, cardamom, nutmeg, and all spice in a food processor to combine. Add butter; pulse several times until it looks like coarse meal. Add the vinegar and ¼ cup ice water; pulse a few more times until the dough comes together and forms a ball. Turn the dough out onto a piece of plastic wrap; press into disc and wrap. Refrigerate until firm, at least 1 hour or overnight.

Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or fork. Freeze until firm, about 1 hour.

Put a baking sheet on the middle oven rack and preheat to 375 degrees. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake lightly golden around edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, about 10 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven.

Meanwhile, make the filing: Whisk pumpkin puree, eggs, heavy cream, granulated sugar, vanilla, cinnamon, ginger, cardamom, nutmeg, allspice and salt in a medium bowl until well combined. Pour into the cooled crust and return to hot baking sheet in the oven. Bake until set around the edge but the center still jiggles slightly, about 50 minutes to 1 hour. Transfer to the rack and let cool completely.

Make the whipped cream: beat the heavy cream, brown sugar, vanilla and cinnamon in large bowl with mixer on a medium-high speed until soft peaks form, about 2 to 3 minutes. Service the pie with the whipped cream.

Recipe Courtesy of Food Network Magazine

2016-11-28T17:17:17+00:00 October 17th, 2015|Popular posts, Recipes|0 Comments

Leave A Comment