Pâte Brisée:
1 1/4 cups flour
1/2 tsp salt
1 tbsp. granulated white sugar
1/2 cup unsalted butter, softened
1/8 to 1/4 cup ice water
Combine all dry ingredients together. Work in butter. Slowly incorporate ice water. Roll into a ball, cover, and place in fridgedaire for 30 minutes. Grease pie molds. Roll out dough. Place in molds. Bake for 15 minutes at 350 F. Remove from oven. Allow to cool. Pour in pumpkin filling.
Pumpkin Pie Filling:
(Mix all ingredients together in a blender, or manually in a bowl)
3 eggs
1, 15 oz. can of pure pumpkin
1/2 cup 35% cream (or evaporated milk)
1/2 cup brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp ground cloves
1/2 tsp salt
Bake pies at 350 F for 20-30 minutes. Ready when you pass a knife into filling and it comes out clean. Allow to cool. Serve with whipped cream.
