Homemade Pumpkin Pie

What to expect in this workshop:

• The menu: Homemade Pie Crust and Pumpkin Pie
• Fēst Workshops are the ultimate guided discovery roadmap to help you master your home cooking.
• One Fēst Chef Instructor will lead the way as you learn how to make a delicious meal. Your Chef Instructor will demonstrate every step of the recipe, with two cameras to give you all the right angles and clear views of what's happening.
• Your Chef Instructor will answer any questions that come up via the chat box of the video call. You'll prep your ingredients and cook each dish with plenty of guidance.
• This class is your time to ask your chef questions, ask for feedback, learn a little something and most importantly, have fun!
• This is a group workshop, we ask that you remain muted throughout the class and submit all of your questions in the chatbox of the video call.

INGREDIENTS YOU'LL NEED:

Basic Pie Crust (makes 2):

• 2 1/2 cups (181 grams) all-purpose flour (substitute Cup for Cup style GF flour for baking)
• 8 oz (226 grams)  chilled butter (substitute Earth Balance vegan butter)
• 1 teaspoon salt
• 6 - 8 Tablespoons ice water
• (optional for sweet pies: 2 Tablespoons granulated sugar)

Pumpkin Filling:

• one 15oz can (about 2 cups; 450g) pumpkin puree
• 3 large eggs (substitute Just Egg or Bob’s Red Mill egg replacer mixed according to the package)
• 1 1/4 cups (250g) packed brown sugar
• 1 Tablespoon (8g) cornstarch
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• A pinch of fresh ground black pepper
• 1 cup (240ml) heavy cream

EQUIPMENT YOU'LL NEED:

• Knife and cutting board
• Rolling pin
• Optional: small leaf cookie cutter
• Kitchen towels and apron
• Measuring spoons and cups
• Wooden spatula or spoon
• Bowl for mixing crust
• Bowl for mixing filling
• 9” pie pan
• Pie weights or dried beans
• Parchment paper