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Creamy Pumpkin Pie
RECIPES
PURE CONVECTION™ CONVECTION BAKE STANDARD BAKE
RACK POSITION Not recommended 2 2
TEMPERATURE (˚F) N/A
400 for 10 min,
350 for 20-25 min plus 10 min
425 for 15 min,
350 for 35-40 min plus 10 min
TIME (MINUTES) N/A 40-45 minutes 60 min-1 hour 5 min
PIE DOUGH:
1 cup all-purpose flour
1/2 cup unsalted butter, cut into cubes
1/2 cup ice cold water
For the pie crust, combine flour and salt in a mixing bowl. Cut in cubes of butter to form small pieces, about the size of a pea. Drizzle
in water. Add just enough until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes. Roll dough out on a floured
surface to fit a 9” round pie dish.
Preheat oven according to the chart below. In a large bowl, combine pumpkin pie filling ingredients until well blended. Pour filling
in pie crust. Bake, then reduce temperature to 350˚. Remove pie from oven and add sour cream topping on top of the pumpkin pie
filling:
For the sour cream topping, combine sour cream, sugar, and vanilla. Spread on top of pie. Decorate top with pecan halves. Bake
for an additional 10 minutes.
Serves 8.
FILLING:
1 (16 oz) can pumpkin pie filling
1 (14 oz) can sweetened condensed milk
2 eggs, beaten
2 tsp pumpkin pie spice or 1 tsp cinnamon,
1/2 tsp ginger, 1/2 tsp nutmeg
1/2 tsp salt
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TOPPING:
1 1/2 cups sour cream
2 Tbsp sugar
1 tsp vanilla
2 cups pecan halves, to decorate