Pumpkin Pie Filling
1 cup brown sugar (180g)
1 1/2 cups pumpkin puree (360mL)
1 teaspoon cinnamon(5mL)
1 teaspoon ground ginger (5mL)
1/8 teaspoon cloves
1/2 teaspoon salt
1 tablespoon cornstarch (15mL)
2 eggs
1 1/2 cups evaporated milk (360mL)
PUMPKIN PIE PASTRY
2 1/2 cups all purpose flour (300g)
1 teaspoon salt
1 teaspoon sugar
1 cup of cold butter (240g)
1/4-1/2 cup cold water (60mL-120mL)
9" pie plate
leaf cutter
rolling pin
egg white
METHOD :
Mix brown sugar, spices, salt and cornstarch together in a stand mixer (or by hand). Add pumpkin and mix until smooth. Add eggs one at a time until incorporated. Slowly add milk and mix until combined. Set aside.
If using pie pastry, roll out dough and transfer to pie plate. Trim excess using scissors. Ball up scraps and re-roll out. Using the leaf cutter, cut enough leaves to create a border around the top of the pie plate. Before applying leaves, brush with egg whites. Place leaves around the top, and brush again with egg white. Pour pumpkin filling into the center of the pie plate. Place into preheated oven at 375F for 60-70 minutes, or until crust is golden brown. Serve with whipping cream if desired.
 1 1/2 cups pumpkin puree (360mL) 1 teaspoon cinnamon(5mL) 1 teaspoon ground …){kind=link}
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