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Stefanie's Pumpkin Pie


1 recipe for Pate Sucre
Pie Filling:

1 Large can of pumpkin puree (1lb. 13 oz) or approximately 3 1/2 cups. 
2 eggs and two egg yolks
2/3 cup granulated sugar
1/2 tsp. sea salt
2 tsp. Chinese cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla bean paste
1 1/4 cup heavy whipping cream


Preheat oven to 350 F. Prepare pie shell by rolling out dough until 1/8 of an inch thin. Cut out round piece of dough approximately 1 1/2 inch wider than pie pan.

Fold dough in forth and place corner tip in center of pie pan.
Unfold dough into pie pan. Crimp top of dough by pinch it between thumb and finger. Brush crust gently with egg wash (1 egg white and a splash of water). 

In a large mixing bowl, whisk pumpkin and eggs together.  Whisk in sugar, salt, cinnamon, nutmeg, and vanilla paste until well incorporated. Whisk in heavy whipping cream. 
Pour batter into prepared shell.  Bake in center of oven for approximately 1 hour until filling is firm and crust is golden. 


To prevent premature browning of crust, gently wrap edge in aluminum foil. 

Make pumpkin tartlets by using the same technique but with mini tart shells. 

Use dough scraps to cut out pumpkin cookies, baked at 350 F until golden, for garnish for the pie. 

Whip 1/2 cup of chilled heavy whipping cream with a 1/2 teaspoon of cinnamon and use as garnish on pumpkin pie slices or on pumpkin tartlets.


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Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

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