Cooking Instructions
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Step 1
Add the
All-Purpose Flour (155 g)
,
Granulated Sugar (10 g)
,
Salt (3 g)
to a food processor fitted with the metal blade. Pulse a few times.
Step 2
Add
Butter (120 g)
to bowl. Pulse until the mixture just starts to come together.
Step 3
Turn the machine on and add the
Buttermilk (60 mL)
while it is running. Process until the mixture comes together in a ball.
Step 4
Dump out and press together any stray bits. Roll in plastic wrap and then refrigerate overnight (or at least a few hours).
Step 5
Roll out your pie dough, get it into your pie dish, and then put the formed pie crust into the refrigerator while you make the pumpkin pie filling.
Step 6
Preheat the oven to 450 degrees F (230 degrees C).
Step 7
Combine the
Pumpkin Purée (1 can)
,
Granulated Sugar (65 g)
,
Kosher Salt (6 g)
,
Ground Cinnamon (3 g)
,
Ground Ginger (1 g)
,
Ground Cloves (as needed)
, and
Ground Nutmeg (as needed)
in a medium bowl.
Step 8
Stir in the
Honey (85 g)
.
Step 9
Add the
Eggs (2)
in one at a time to the pumpkin filling. Whisk until well combined.
Step 10
In a large saucepan heat the
Evaporated Milk (240 mL)
over medium heat, bring the milk to a simmer.
Step 11
Remove the warm milk from the heat and add in the pumpkin mixture, whisk to combine.
Step 12
Pour the filling into a pie crust.
Step 13
Bake for pumpkin pie for 10 minutes at 450 degrees F (230 degrees C).
Step 14
Reduce the heat to 325 degrees F (160 degrees C) and bake for another 35 to 40 minutes.
Step 15
Remove the pie from the oven and cool for about 10 minutes.
Step 16
Place the pumpkin pie into the refrigerator. Let chill then serve.
