PUMPKIN SLAB PIE
The pie crust recipe is a pretty traditional version that I have tweaked just a little; very similar to my Browned Butter Pie Crust, although I didn’t brown the butter for this version because, slab pie is not about extra steps, am I right? The filling is almost identical to the filling I used for the Gluten Free Pumpkin Dump Cake. The only change I made was substituting granulated sugar for brown sugar. I didn’t need the brown sugar in the filling for the dump cake, because it was already in the topping. This pie crust isn’t sweet, though, so I wanted a rich molasses flavor in the filling.
Let’s talk about those little pumpkins that look like so much work, but were actually super easy. It has nothing to do with having the right skills, but everything to do with having the right tool! These fall pie crust cutters from Sur La Table made it as easy as using a cookie cutter. They have a little plunger on them that pushes the design into the crust, and then you push the edge down and cut it out. Rather than laying down the unbaked pie crust on the unbaked filling, I baked the pumpkins separately and then put them on (carefully) right after the pie came out of the oven. I don’t like the way it looks as much when you lay the unbaked design on the raw pumpkin custard, because the design usually sinks in partially before it’s finished baking, and then it just isn’t as cute!
When it comes to pie, I’m all about cute. There should be enough dough for you to make even more pumpkins than are pictured here. For this, I only needed 40-45, but I baked about 50, but there was a little dough leftover. You could probably make 75, especially if you rolled it a little thinner. Do whatever design you want!
INGREDIENTS
FOR THE CRUST:
FOR THE FILLING:
INSTRUCTIONS
FOR THE CRUST:
for full instruction please see : www.louloubiscuit.com
Let’s talk about those little pumpkins that look like so much work, but were actually super easy. It has nothing to do with having the right skills, but everything to do with having the right tool! These fall pie crust cutters from Sur La Table made it as easy as using a cookie cutter. They have a little plunger on them that pushes the design into the crust, and then you push the edge down and cut it out. Rather than laying down the unbaked pie crust on the unbaked filling, I baked the pumpkins separately and then put them on (carefully) right after the pie came out of the oven. I don’t like the way it looks as much when you lay the unbaked design on the raw pumpkin custard, because the design usually sinks in partially before it’s finished baking, and then it just isn’t as cute!
When it comes to pie, I’m all about cute. There should be enough dough for you to make even more pumpkins than are pictured here. For this, I only needed 40-45, but I baked about 50, but there was a little dough leftover. You could probably make 75, especially if you rolled it a little thinner. Do whatever design you want!
INGREDIENTS
FOR THE CRUST:
- 3 ¾ cups all purpose flour + more for rolling out crust
- ½ tsp baking powder
- ¾ tsp salt
- 1⅓ cups unsalted butter, cut into ½" chunks
- 10 tbl ice water
- 4 egg yolks, lightly beaten
- 2 tbl + 1 ½ tsp white vinegar
FOR THE FILLING:
- 2 15 oz cans of pumpkin
- 1 cup granulated sugar
- 4 eggs
- 4 tsp pumpkin pie spice
- 16 oz crème fraiche
- 2 tsp vanilla bean paste or extract
- Get Ingredients Powered by Chicory
INSTRUCTIONS
FOR THE CRUST:
- Add to food processor, flour, baking powder, and salt. Pule 1 or 2 times to combine.
- Add butter and pulse 5 or 6 times, or until butter chunks are the size of peas.
- Drizzle egg yolks over flour/butter mixture and pulse 3 or 4 times, until egg yolks are combined.
- ...................................
for full instruction please see : www.louloubiscuit.com
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