Get ready for Thanksgiving with this delicious staple, made with only the best ingredients in the market.
Recipe inspired by Half Baked Harvest
2 1/2 cups all-purpose flour, plus more to dust
1/2 Tbsp granulated sugar
1/2 tsp sea salt
2 Président® unsalted butter bars, diced into 1/4" pieces
7 Tbsp ice water, (7 to 8 Tbsp)
1 can (15 ounce) pumpkin puree
1/2 cup Président® Whipping Cream
1/3 cup real maple syrup
2 tablespoons dark brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/8 teaspoon pepper
Président® Whipped Dairy Cream
Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.
Add 7 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your fingertips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using.
Preheat the oven to 375 degrees F. Grease an 8-inch pie plate with butter.
Fit the pie crust into the prepared pie plate. Line the crust with parchment paper and fill with pie weights, beans or rice. Transfer to the oven and bake until crust is set, 30 to 35 minutes. Remove pie weights and continue to bake until the crust is golden, about 10 minutes. Remove from oven. Reduce the oven temp 325.
3. To make the pumpkin filling, mix together the pumpkin, heavy cream, eggs, maple syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg, cardamom, cloves, salt, and pepper in a mixing bowl until combined. Pour the mixture into the baked crust.
4. Transfer the pie to the oven and bake for 50-55 minutes or until the center no longer jiggles. Remove from the oven and let cool, and then place in the fridge to cool completely.
When ready to serve, top the tart with Président® Whipped Dairy Cream and sprinkle with chai sugar, if desired. Slice and serve!