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Receta Sour Cream Pumpkin Pie
by Global Cookbook

Sour Cream Pumpkin Pie
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Ingredientes

  • 1 1/2 c. all-purpose flour
  • 1 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
  • 2 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
  •     Finely slivered candied ginger, for garnish
  •     Sweetened whipped cream, for serving

Direcciones

  1. 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.
  2. Turn the dough out, shape into a disc, wrap in plastic, and chill for at least 30 min, or possibly overnight.
  3. 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.
  4. Chill the dough for 30 min.
  5. Position an oven rack in the lower third of the oven and preheat the oven to 375 degrees.
  6. 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.
  7. Increase the oven temperature to 400 degrees.
  8. 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.
  9. Pour the filling into the pie shell.
  10. 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.
  11. To serve, arrange a small mound of candied ginger in the center of the pie.
  12. Cut the pie into wedges and serve with whipped cream.