Pumpkin Sugar Pie With Cookie Crust from Erin Jeanne McDowell | Recipe Cart | Recipe Cart

Name: Pumpkin Sugar Pie With Cookie Crust from Erin Jeanne McDowell | Recipe Cart | Recipe Cart
Total time: 31 min
Ingredients: 99 grams (1/2 cup) granulated sugar; 60 grams (1/2 cup) all-purpose flour; 106 grams (1/2 cup) packed dark brown sugar; 230 grams (1 cup) whole milk; 153 grams (3/4 cup) heavy cream; 7 grams (1 1/2 teaspoon) vanilla extract; 2 grams (1/2 teaspoon) fine sea salt; 212 grams (1 cup) pumpkin puree; 6 grams (2 teaspoons) pumpkin pie spice (see note above); One 9-inch / 23-cm pie crust (see below, or substitute your favorite crust, parbaked, brushed with egg wash, and cooled completely); 113 grams (4 ounces / 8 tablespoons) unsalted butter, at room temperature; 50 grams (1/4 cup) granulated sugar; 21 grams (1) large egg yolk (save the white for the egg wash in step 3); 5 grams (1 teaspoon) vanilla extract (optional); 210 grams (1 3/4 cups) all-purpose flour; 15 grams (1 tablespoon) water

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Experience the warmth of fall with Pumpkin Sugar Pie's rich, sugary filling and buttery cookie crust. Perfect for a cozy gathering or treat yourself moment.

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Ingredients

99 grams (1/2 cup) granulated sugar
60 grams (1/2 cup) all-purpose flour
106 grams (1/2 cup) packed dark brown sugar
230 grams (1 cup) whole milk
153 grams (3/4 cup) heavy cream
7 grams (1 1/2 teaspoon) vanilla extract
2 grams (1/2 teaspoon) fine sea salt
212 grams (1 cup) pumpkin puree
6 grams (2 teaspoons) pumpkin pie spice (see note above)
One 9-inch / 23-cm pie crust (see below, or substitute your favorite crust, parbaked, brushed with egg wash, and cooled completely)
113 grams (4 ounces / 8 tablespoons) unsalted butter, at room temperature
50 grams (1/4 cup) granulated sugar
21 grams (1) large egg yolk (save the white for the egg wash in step 3)
5 grams (1 teaspoon) vanilla extract (optional)
210 grams (1 3/4 cups) all-purpose flour
15 grams (1 tablespoon) water