Best Pumpkin Pie – Without a Lie!

Cathy Bray wowed the judges with her pumpkin pie on Food Network Canada’s Dinner Party Wars!

October 25, 2011 | | Recipes

Noted by Celebrity Chef Corbin Tomaszeski , as “one of the best pumpkin (tarts) I have ever eaten”, Heritage Hollow’s Cathy Bray managed to wow the judges with her award winning pie on Season 2 of Food Network Canada’s Dinner Party Wars! (Chicken Bingo)

So now it’s time to pass it down to you! We hope you enjoy!

Best Pumpkin Pie – Without a Lie!

Recipe submitted by: Cathy Bray ( Visit Website )

Serves

2 pies/24 tarts

Cook Time

45 minutes

Type

45 minutes

Dessert

Ingredients

Crust

  • 1 egg
  • 2 tablespoons white vinegar
  • Water
  • 4 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon white sugar
  • 2 cups Crisco

Pumpkin Tarts / Pie

  • 2 cups brown sugar
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 4 eggs (If you can find them, duck eggs make this pie even better!)
  • 796 millilitre can or 3 1/4 cup - Canned or Fresh Roasted Pumpkin or Squash
  • 1 cup evaporated milk
  • 1 cup 1/2 and 1/2 cream

Instructions

  1. ***Pie Crust***
  2. Beat egg and vinegar in a measuring cup. Add enough cold water to make 1 cup of the liquid mixture and set aside.
  3. In a separate bowl combine the dry ingredients.
  4. Cut in Crisco to the dry mixture and whisk.
  5. Pour half of the liquid on top and stir gently with a knife.
  6. Add remaining liquid.
  7. Stir with a knife and then continue with your hands.
  8. Make 4 balls.
  9. Squish in between 2 layers of plastic wrap to form disks.
  10. Note: Will roll out best at room temperature, NOT cold
  11. ***Pumpkin Tarts / Pie***
  12. First preheat your oven to 450 degrees for 2 deep dish pies or 375 degrees for 24 tarts
  13. Roll out 1 pie crust disk for each pie you are making, or cut out rounds and place in muffin tins for pumpkin tarts. Make sure you save any scraps of dough - you can cut out little leaves using a cookie cutter to make your pie look better than ……well…. everyone's!
  14. In a large bowl put all of the following ingredients: brown sugar, salt, cinnamon, ginger, cloves, nutmeg, eggs, pumpkin, evaporated milk and cream.
  15. Whisk together, making sure all the lumps are gone and the spices and sugar are mixed thoroughly.
  16. Pour into your piecrusts or tart shells. Place on bottom shelf of oven.
  17. For Pies: Bake for 20 minutes at 450 degrees,Then,Bake for 25 minutes at 350 degrees
  18. For Tarts:Bake at 375 degrees for 30 minutes
  19. On a separate cookie sheet, lined with parchment paper or a Silpat, place your cut out leaves. Brush with an egg wash - (1 egg beaten with a dash of cream). Bake in the middle of the oven for the last 15 minutes of baking or until they reach golden perfection. When pie or tarts are cool place golden beauties on top as you wish.
  20. Warning: Be prepared for oooohs and aaaahs!!

Notes

Tip: If you find your crusts are getting to dark too fast, put a piece of aluminum foil loosely on the top of the pies or tarts while they are still baking

About the Author More by Cathy Bray

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Comments

1 Comment

  1. I participated in this episode with Cathy and coicidentally am a resident of Caledon! How funny:)
    Yes I do agree with Corbin, the mini pumpkin pie tarts were delicious!
    I enjoyed my time spent with Cathy and her baking partner in crime Colleen. We had a blast filming this episode, as cooking dinner for friends and family is one of my favorite things to do!
    Congratulations to the girls on their win…but hey Im up for a rematch anytime!! 🙂 hugs Liz

    Elizabeth Fusato on Sep 14, 2012 at 12:45 pm | Reply

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