15 ozcan pumpkin puree*or just under 2 cups fresh pumpkin (remove 1 tbsp for the 2 cups)
2 lg eggs
14 ozcan sweetened condensed milk
1cup heavy whipping cream
1/2tbsp vanilla extract
1 tbsp granulated sugar
Cut chilled butter into small chunks and place in freezer while preparing dry ingredients.
Add flour, salt and sugar into a food processor with fitted with steel blade attachment. Pulse a few times to incorporate. Add diced butter and pulse until butter is the size of small peas, approximately 8 to 12 times.
Slowly pour ice water into feed tube and then pulse machine until dough begins to form a ball.
Transfer dough onto floured board and roll into ball. Wrap in plastic wrap and refrigerate for 60 mins or until needed.
Once chilled place dough onto lightly floured board and roll with a rolling pin to an approximate 1/8 inch thickness. Using a sharp pairing knife, cut the dough 1 1/2 inches larger than the pie pan. Gently roll the dough onto the rolling pin and tranfer to pie pan. Gently ease the dough down into pan and crimp or scallop edges of crust. Set aside and mix pumpkin filling.
Preheat oven to 425℉.
Mix together first 5 ingredients into a small bowl.
In a separate small bowl whisk together eggs.
In a stand mixer (or large bowl using a hand mixer) beat pumpkin with eggs and then add sugar mixture.
Gradually stir in sweetened condensed milk, scraping down sides with each addition.
Pour into pie shell and bake at 425℉ for 15 mins.
Lower temperature to 350℉ and continue baking for an addittional 40-50 mins. Pie is done when an inserted knife come out clean or pie filling no longer jiggles when gently shaken.
Let pie cool at room temperature for at least 1 hour.
Place bowl or container into freezer that whipped cream will be made in about 30 minutes before making.
Once chilled, remove container from freezer and add whipping cream along with vanilla and sugar.
Whip cream until thick and stiff peaks form, about 3-4 minutes.
*Please use as many organic ingredients as possible.