DirectionsStep1For the CrustStep2Break out your blending gadget of choice: Hand mixer with large bowl, Food Processor, or Stand Mixer.Step3Mix flour and butter by pulsing it in your mixer of choice.Step4Add the vinegar and ice water, 1/2 tablespoon at a time, until dough forms into a ball.Step5Gather up and form into a round disc.Step6Cover and refrigerate dough for 30 minutes before rolling out.Step7Roll dough out on a lightly floured surface into a 10-inch circle.Step8Place dough in pie plate and press it into into place.Step9Trim the edges and crimp for a decorative crust.Step10Preheat your oven to 350 degrees F.Step11Cover the dough with aluminum foil and weigh down the foil with pie weights or 2 pounds of dried beans to keep the dough from puffing up in the baking and bake the pie crust for 10 minutes.Step12Uncover the crust and cook the crust for 10 more minutes to set the crust.Step13Set aside.Step14For the FillingStep15In a large mixing bowl,Marscapone and pumpkin with a hand mixer until combined.Step16Add sugar, egg, yolks, milk, and melted butter, and beat until combined.Step17Finally, add the vanilla, cinnamon, ginger, cloves, and nutmeg and beat until fully smooth.Step18Pour the mixture into the warm pie crust and bake at 350 degrees F. for 1 hour or until center is completely set and crust is golden brownIngredientsIngredients1 ¼ cupsAll-Purpose Flour1 teaspoonCider Vinegar (the secret to flaky crust!)3 tablespoonsIce Water7 tablespoonsVery Cold Unsalted Butter (diced into small pieces)8 ouncesMarscapone Cheese (softened)2 cupsCanned Pumpkin (mashed)1 cupSugar1 Egg (plus 2 egg yolks)1 cupMilk¼ cupMelted Unsalted Butter (or room temperature, 1/2 stick)1 teaspoonVanilla Extract½ teaspoonGround Cinnamon½ teaspoonGround Ginger½ teaspoonGround Clove½ teaspoonGround NutmegSee moreNutritionalNutritional228 Calories13 gTotal Fat36 mgCholesterol20 gCarbohydrate30 mgSodium6 gProteinFrom hackingsalt.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
2760 Homestead Rd, Santa Clara · 0.8 mi · (408) 248-0563
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