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Ingredientes
- 1Â 1/2 c. all-purpose flour
- 1Â 1/2 Tbsp. granulated sugar
- 1/4 tsp salt
- 6 Tbsp. cool, unsalted butter, cut into 1/2 inch cubes (3/4 stick)
- 2 Tbsp. vegetable shortening, cut into 2 pcs
- 2Â 1/2 x to 3 1/2 Tbsp. ice water
- 1 x (8-oz) container lowfat sour cream (1 c.)
- 2 x Large eggs
- 1/2 c. granulated sugar
- 1/3 c. firmly packed light brown sugar
- 1 tsp grnd cinnamon
- 1 tsp grnd ginger
- 1/4 tsp grnd cloves
- 1/4 tsp grnd nutmeg
- 1/4 tsp salt
- 1 x (16-oz) can solid-pack pumpkin (not pumpkin pie filling)
- 1/2 c. whipping cream
- Â Â Finely slivered candied ginger, for garnish
- Â Â Sweetened whipped cream, for serving
Direcciones
- To make pie crust: In the bowl of a food processor, combine the flour, granulated sugar and salt; pulse to blend. Scatter the butter and shortening over the flour and pulse about 10 times, till the mix resembles coarse meal. Add in 2 1/2 Tbsp. ice water and pulse just till the dough comes together, adding up to 1 Tbsp. more water if necessary.
- Turn the dough out, shape into a disc, wrap in plastic, and chill for at least 30 min, or possibly overnight.
- On a lightly floured surface, roll out the dough to a 13 inch round. Fit it into a 9 inch pie plate and trim the edges, leaving a 3/4 inch overhang. Fold the excess dough under itself and flute the edge to create a high, decorative rim.
- Chill the dough for 30 min.
- Position an oven rack in the lower third of the oven and preheat the oven to 375 degrees.
- Line the pie shell with foil and fill with dry beans or possibly rice. Bake for 15 min. Remove the foil and beans and bake for 8 to 10 min longer, till the pastry is golden. Transfer the pan to a wire rack to cold completely.
- Increase the oven temperature to 400 degrees.
- To make filling: In a small bowl, stir the lowfat sour cream briefly to loosen it; set aside. In a large bowl, beat the Large eggs till blended. With a wooden spoon, stir in both sugars, the cinnamon, ginger, cloves, nutmeg and salt till combined. Stir in the pumpkin, lowfat sour cream and whipping cream just till blended.
- Pour the filling into the pie shell.
- Bake 45 to 50 min, till the filling is slightly puffed around the edges and a knife inserted in the center comes out clean. (If the pastry starts to brown too much, cover the edges with strips of foil.) Transfer the pan to a wire rack to cold completely, at least 2 hrs. Serve at room temperature, or possibly chill and serve chilled.
- To serve, arrange a small mound of candied ginger in the center of the pie.
- Cut the pie into wedges and serve with whipped cream.
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