Contestants from Pie Contest
Winners of the contest
Recipe of 1st place winner
Ingredients
For the crust
– 300 grams unsalted butter
– 150 grams of SugarLike
– 1 egg
– 1 egg yolk
– 390 grams all purpose flour
– 70 grams of almond powder
For the filling
– 8 oz softened cream cheese
– 2 cups pumpkin puree
– 1 cup sugar like
– 1/2 teaspoon kosher salt
– 1 egg
– 2 egg yolks
– 1/2 cup half and half
– 1/4 cup melted butter
– 2 teaspoon pure vanilla extract
– 1 teaspoon pumpkin spice
– 1 teaspoon fresh grated ginger
Instructions:
1. For the crust mix all the ingredients in a food processor until
well combined, let the dough rest in the fridge for 20 minutes.
2. For a disc with the dough and place it on your pie mold and let it
rest again in the fridge for 30 minutes.
3. Baked the dough at 325 degrees for around 15 minutes.
4. Bring up the oven temperature to 350 degrees.
In a bowl beat together cream cheese and the pumpkin puree until well
combined. Add sugarlike, salt, egg, egg yolks and continue mixing
until smooth. Add half and half, melted butter, vanilla extract,
pumpkin spice and fresh ginger.
5. Add pumpkin mixture to the partially baked pie crust and bake for
about 50 minutes, or until set in the center. Remove from oven and let
cool.
You can serve this pie chilled or at room temperature.
6. To decorate I frosted some fresh cranberries with SugarLike and also made some leaves with the same pie dough. Enjoy!!!