Eating Wells Pumpkin Pie Crust Recipes

IMPOSSIBLE PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
• Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
• In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.

KILLER PUMPKIN PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.
• Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
• Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.

MINI PUMPKIN PIE CRUST

Steps:

• Preheat oven to 425 degrees.
• In mixing bowl, combine flour, salt, and shortening.
• Mix with pastry blender until mix resembles small peas.
• Add the cold water 1T at a time.
• Mix dough until combined.
• Form dough into ball and roll on floured surface.
• Use a round cookie cutter and put the dough cut into a mini cooking tin.
• Put on cookie sheet and place in oven for 15 minute reduce temperature to 350 degrees and bake for 40-50 more minutes.
• Cool for 2 hours.
• Enjoy!

EATING WELL'S PUMPKIN PIE CRUST

Steps:

• Whisk the flours, sugar and salt in a large bowl.
• With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible.
• Add sour cream and oil and toss with a fork to combine.
• Sprinkle water over the mixture and toss with a fork until evenly moist.
• Knead the dough in the bowl a few times -- the mixture will still be a little crumbly. Turn onto a lightly floured surface and knead a few more times, until the dough just holds together.
• Shape into a circle approximately 5 inches around, wrap in plastic, and refrigerate for 1 hour.
• Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly.
• Roll between sheets of parchment or wax paper into a 13-inch circle.
• Peel off the top sheet and invert the dough into a 9-inch pie pan.
• Peel off the remaining paper.
• Trim the crust so it overhangs the edge of the pan evenly (you can use kitchen shears or a butter knife).
• Tuck the overhanging crust under, forming a double-thick edge.
• Using your fingers, flute the edge.
• Proceed with your favourite pumpkin pie recipe.