sweets for every tooth.

Monday, November 14, 2011

Pumpkin Pie (in under an hour)

Yes, ladies and gents (do any gents read this?), you can make a pumpkin pie in Under.  One Hour.  I did, and the only injury I sustained was a cut from the pumpkin can that may or may not need stitches.  A bandaid will suffice for now because I have stellar health insurance.  Stellar.  I'm pretty proud of my speed, especially considering there were 30 guests I was simultaneously trying to engage in conversation milling about.  I have full faith that without the house full of people or the blood spurting from your finger (too graphic?), you too can make a pumpkin pie in Under.  One.  Hour.  Okay okay, if this is your first pumpkin pie making experience, you can have a 15 minute grace period.

Here's what you'll need:

Pumpkin Pie

1/2 Cup Unsalted Butter, cold
1 1/4 Cups Flour
1/2 Tbs Sugar
1/2 tsp Salt
4-5 Tbs Ice Water

1.  Dice cold butter into cubes and place in mixing bowl.  Add flour, sugar, salt, and cut together (using pastry cutter, whisk, or fork) until mixture is clumpy.  Add ice water one Tablespoon at a time, cutting together dough until it all sticks together.  Do your best not to add too much water or over-mix.  You crust won't be as flaky if you do.  Wrap dough tightly in plastic wrap and place in the freezer while you make your filling.  Total Time: 3 minutes

1 15oz Can Pumpkin Puree
1 14oz Can Sweetened Condensed Milk
2 Eggs
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Ground Nutmeg
1/2 tsp Salt

1. Preheat oven to 425 Degrees Fahrenheit.

2. Whisk together all pie filling ingredients.  Yay super easy!  Total Time: 2 minutes

3.  Take your pie crust dough out of the freezer, and on a floured surface with a floured rolling pin, roll it out to 1/8" - 1/4" thickness.  Transfer dough into pie pan, folding extra dough around the edges under and pinching to make it look presentable.  Nobody wants an unpresentable pie crust edge.  Re-whisk filling to make sure it's all still mixed.  Pour filling into pie crust.  Cover edges of crust with either a pie crust shield (circular metal thing that rests over the pie) or foil to prevent crust from burning.  Total Time: 5 minutes

4. Bake at 425 for 15 minutes.  Reduce heat to 350 (without removing pie) and bake an additional 35 minutes, until a knife inserted one inch from the edge of the pie comes out clean.  Let cool for a little bit and then dig in.  Unless you like a burned tongue, then feel free to dig in right away.  Total Time: 50 minutes

2 + 3 + 5 + 50 = Pie in 1 Hour!

(Ok so I know it's supposed to be under one hour, but I swear when I made it it was under an hour.  Probably took me less time to cut together the pie dough, I've done that so many times i can do it in my sleep now.  Sleep Baking.  It's a serious problem.)

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