Recipe: Pumpkin Pie

Chef Malcolm is sharing one of his favorite recipes for you to make at home. This delicious Pumpkin Pie is rich and cozy, and perfect for any holiday gathering.

Pie Crust

• 8 oz Flour
• 5 ½ oz Butter
• 2 ½ oz Cold water
• 1 tsp Salt

1. Cube the butter and put it in the freezer until chilled then remove.
2. Add the four to a bowl. Using your hands, a fork or a food processor, mix the chilled butter and salt into the flour until they are pea sized chunks.
3. Add water and knead to form the dough. 
4. Roll the dough out so that it is ½ inch thick.
5. Fold the dough into 3rds then in half.
6. Roll the dough out again and repeat the folding process.
7. Let the dough rest for 10-15 mins.
8. The roll the dough out so it fits the pan you are using.
9. Put the dough into the pie pan then take a fork and prick the bottom.
10. Put the crust in the freezer for 10 minutes 
11. Line the crust with parchment paper, add pie weights, rice or beans to keep it from puffing up.
12. Blind bake the crust for 15 mins or until it is golden brown. Let cool.

Pumpkin Pie Filling:

• 2 pound Roasted pumpkin
• 3 Whole eggs
• 3 Egg yolks
• 12 oz Brown sugar
• 1 cup Milk
• 4 tbsp Flour
• 1 tbsp Cinnamon
• ½ tbsp Nutmeg

1. Beet the eggs and sugar together until they get light and fluffy
2. In a separate bowl, mix milk, pumpkin, flour and spices together. 
3. Add to the egg mixture.
4. Pour the filling mixture into the crust. 
5. Bake at 325 in a water bath until the custard is set but still a little bouncy in the middle. 
6. Let cool in the water bath until the pie reaches room temperature. Transfer to the fridge. 
7. Enjoy with whipped cream or vanilla ice cream.