Pumpkin pie recipe from Proof of the Pudding

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Executive Corporate Chef Vagn Nielsen joins us with a simple recipe for pumpkin pie that you can try at home. For more information on their to-go menu or catering click here.

Pie filling:

• 1 can pumpkin puree - 15 oz can
• 3 egg yolks
• 1 large egg
• 1 can sweetened condensed milk - 14 oz can
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ teaspoon table salt
• Peel from 1 orange
• ¼ cup of fresh squeezed orange juice

1. Mix all ingredients in a bowl with a whisk.
2. Pour into a 9 inch pie crusted pie pan
3. Bake for approx. 45 minutes in a 350 degree oven
4. Serve with lightly whipped cream which is seasoned with vanilla sugar and a little Cointreau

Pie crust:

• 1 ½ stick butter
• 3 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 1/3 cup cold vegetable shortening
• ½ cup ice cold water

1. Mix first 5 items in the mixer.
2. At the end slowly add the water.

Enjoy and Happy Thanksgiving