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Creamy Pumpkin Pie
PIE DOUGH
1 cup all purpose flour
1
⁄
2
cup unsalted butter, cut into cubes
1
⁄
4
cup ice cold water
FILLING
1 (16 ounce) can pumpkin
1 (14 ounce) can sweetened
condensed milk
2 eggs, beaten
2 teaspoons pumpkin pie spice
or
1 teaspoon cinnamon,
1
⁄
2
teaspoon
ginger,
1
⁄
2
teaspoon nutmeg
1
⁄
2
teaspoon salt
TOPPING
1
1
⁄
2
cups sour cream
2 Tablespoons sugar
1 teaspoon vanilla
2 cups pecan halves, to decorate
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.
Adjust oven rack to position 2. In Dacor Guide, select Single-Crusted Custard Pies. Allow oven to preheat. In a large bowl, whisk
together pumpkin pie filling ingredients until well blended. Pour filling in pie crust. Place in oven and set timer for 10 minutes. Bake,
then reduce temperature to 350˚. Reset timer for 25-30 minutes. 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 at 350˚.
After Baking: Let pie cool and slice into wedges.
Serves 8.
Single-Crusted Custard Pie
Default Mode and Temperature: Convection Bake/425˚ for 10 min, 350˚ for 25-30 min
Suggested Time: 35-40 Minutes Total
Tips: Use 9" pie dish. For one or two pies, use rack position 2.
Path to Reach this Function: DACOR GUIDE-BAKERY- PASTRIES- #8 Single-Crusted Custard Pies
Types of Single-Crusted Custard Pie: Frozen purchased and homemade pies work well on this function.
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