{bake} pumpkin pie

My dad is visiting us for a couple days, and since he is a huge pumpkin pie fan (as am I), I decided to try this Martha recipe for Pumpkin Pie with Press-In Shortbread Crust.  It was delicious!  We all liked the contrast of the crunchy, slightly salty shortbread to the creamy pumpkin filling. The recipe is really easy too. Definitely a must try!

Makes one 9-inch pie.

CRUST:

• 2 ounces (4 tablespoons) unsalted butter, softened
• 3 tablespoons sugar
• 1 large egg yolk
• 1 cup all-purpose flour
• 1 teaspoon coarse salt

Directions

1. Stir together butter and sugar in a medium bowl. Stir in yolk. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 20 minutes. Meanwhile, preheat oven to 375 degrees.
2. Bake, rotating halfway through, just until crust turns golden brown, 20 to 22 minutes. Let cool in dish on a wire rack.
3. Make filling.

FILLING:

• 1 can (15 ounces) solid-pack pumpkin
• 1 cup heavy cream
• 3/4 cup sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 2 large eggs, lightly beaten
• Press-In Shortbread Pie Crust
• Whipped cream, for serving (optional)

Directions

1. Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared piecrust.
2. Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 65 to 70 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. (Pie can be refrigerated for up to 2 days.) Serve chilled, topped with whipped cream if desired.

YUM.