Dacor ERD60, ERD36, ERD30, ERD48 manual Creamy Pumpkin Pie, PIE Dough Filling Topping

Creamy Pumpkin Pie

PIE DOUGH:	FILLING:		TOPPING:
1 cup all-purpose flour	1	(16 oz) can pumpkin pie filling	1 1/2 cups sour cream
1/2 cup unsalted butter, cut into cubes	1	(14 oz) can sweetened condensed milk	2 Tbsp sugar
1/2 cup ice cold water	2 eggs, beaten		1 tsp vanilla
	2 tsp pumpkin pie spice or 1 tsp cinnamon,		2 cups pecan halves, to decorate
	1/2 tsp ginger, 1/2 tsp nutmeg
	1/2 tsp salt

For the pie crust, combine flour and salt in a mixing bowl. Cut in cubes of butter to form small pieces, about the size of a pea. Drizzle in water. Add just enough until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes. Roll dough out on a floured surface to fit a 9” round pie dish.

Preheat oven according to the chart below. In a large bowl, combine pumpkin pie filling ingredients until well blended. Pour filling in pie crust. Bake, then reduce temperature to 350˚. Remove pie from oven and add sour cream topping on top of the pumpkin pie filling:

For the sour cream topping, combine sour cream, sugar, and vanilla. Spread on top of pie. Decorate top with pecan halves. Bake for an additional 10 minutes.

Serves 8.

	PURE CONVECTION™	CONVECTION BAKE	STANDARD BAKE
RACK POSITION	Not recommended	2	2
TEMPERATURE (˚F)	N/A	400 for 10 min,	425 for 15 min,
		350 for 20-25 min plus 10 min	350 for 35-40 min plus 10 min
TIME (MINUTES)	N/A	40-45 minutes	60 min-1 hour 5 min

RECIPES

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