Pumpkin Custard Pie

Step 1

In a food processor combine flour, sugar and salt. Add in the butter and pulse until themixture is crumbly. While the food processor is running, stream in the milk though the chute.Once the milk has been added, stream in the water. Mix until the dough starts to come together.Remove the dough from the processor and into a disc, then cover well with plastic wrap. Placeinto the fridge to chill for 1 hour.

Step 2

Towards the end of the chill time, preheat the oven to 375°. Lightly spray a 9” pie plate withbaking spray and set aside. Once the crust dough has been chilled, place it onto a clean,floured surface. Roll out to a 12” circle. Place the dough onto the prepared pie plate, pressingdown evenly. Crimp around the rim to form a crust, then cut off any excess.

Step 3

Place parchment paper on top of the pie crust, then fill with pie weights or beans. Place intothe preheated oven on the middle rack and bake for 25 minutes. Remove the parchment paperand pie weights, then reduce the temperature to 350° and bake for an additional 5 minutes.Once baked, remove from the oven and place onto a wire cooling rack.

Step 4

Keep the oven preheated to 350°. In a large mixing whisk together eggs, sugar and brownsugar. Add in the pumpkin puree, milk, heavy cream and vanilla and mix to combine. Add incinnamon, salt, nutmeg, ginger, cloves and pepper and whisk to incorporate. Pour the mixtureinto the pre-baked crust.

Step 5

Place the pie into the preheated oven on the center rack and bake for 50 minutes. Whenbaked, the edges of the pie should be puffy and the center will be slightly jiggly. Once the pie isbaked, turn the oven off and open the door. Leave the pie inside of the oven and let cool for20-30 minutes. Once the cooling time is up, remove the pie from the oven and place onto awire cooling rack to let it finish cooling completely.