A   S U R E   S I G N   O F   F A L L ' S   A R R I V A L  
pumpkin pie with cinnamon whipped cream + caramel drizzle 

As soon as pumpkin makes it's, might i say, obnoxious (but wonderful) appearance, you know fall has arrived. it is most definitely my favourite season, especially when it comes to the food! goodbye ripe summer berries and fresh greens, hello stone-fruit and root vegetables. to start this perfectly chilly season, i baked a classic - pumpkin pie with cinnamon whipped cream + caramel drizzle. yumm. 

enjoy, friends! 
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C R U S T

1 cup  lard
2 cup  flour
1 tsp.  salt
1  egg
1 tbsp.  vinegar
 1/2 cup cold water

combine first three ingredients thoroughly with pastry blender. in a separate bowl, mix last three ingredients + slowly add enough to dry mixture to male the dough slightly moist. ( save extra to use as an egg wash on crust before baking ) Roll out to about 1/2" + discard ( or eat!) any left over dough.

F I L L I N G

I used store bought pumpkin pie filling (yes, i am a cheater! ) + followed the instructions on the can. easy, peasy.

B A K E

bake  at 475 F for 15 minutes + reduce heat to 350 F for about 50-60 minutes( or until knife comes out clean ). 
HINT : cover the edges of your crust with tin foil for the first 30 minutes to prevent it from burning!


T O P P I N G S

whipping cream
vanilla extract
cinnamon 
+
caramel sauce of your choice!

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