Pumpkin Pie Recipe Ricardo
Trim the excess dough to inch 1 cm beyond the edge of the pie plate.
Pumpkin pie recipe ricardo. Stir in the pumpkin purée cinnamon and cooled caramel. Add the yogurt and pulse until the dough begins to form. La gourmandise au bout des doigts.
Remove from the food processor and shape it into a disc. In a food processor combine the flour sugar and salt. Cover in plastic wrap and refrigerate for 30 minutes.
Add the butter and pulse until the mixture forms coarse crumbs. Remove from the food processor and shape it into a disc. Bake at 425 degrees for 15 minutes.
Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie about 2 inches from the edge comes out clean. Bake pie at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40 50 minutes or until toothpick inserted comes out clean.
Fold the excess dough under to make a double thick crust. Pour the pumpkin mixture into the prepared pie crust. Pour pumpkin filling into the pie shell.
Add the yogurt and pulse until the dough begins to form. Combine and bake pumpkin pie. In a food processor combine the flour sugar and salt.