BISCUIT BOOK PUMPKIN FREE

Bake these for about 30-35 minutes, or until golden brown. Again, these can go straight into a jelly roll pan without greasing it, because of the butter content.You can use a pie crust cutter, cookie cutter, biscuit cutter, whatever you want! Meanwhile, roll out the ⅓ pie crust portion just like you did the first one, only the shape is not as important this time.Bake for approximately 50-55 minutes, or until crust is golden brown and custard is set. Now place the rolling pin at the narrow end of the jelly roll pan and unfurl the dough right into the pan. This is my favorite way: Lay the rolling pin across one of the narrow ends of the crust, and delicately roll it, picking up the dough with it, so that you end up with a rolling pin with pie crust rolled several times around it.Cover your hands and a rolling pin in flour, and roll it into a rectangle that is approximately 11X15' Transfer dough to jelly roll pan. Transfer the ⅔ dough portion to a well floured surface.There's so much butter in the crust, there's no need to grease them. Add all ingredients to a large bowl and stir with a large wooden spoon or stiff spatula until combined.Wrap up both portions tightly and refrigerate for at least 3 hours, or overnight. Add ⅓ of the dough to one sheet and ⅔ to the other sheet. Split the dough into two portions: ⅓ and ⅔. Lay two separate sheets of plastic wrap on the counter.Pulse for 3 or 4 times until mixture is evenly wetted and holds together when pinched.Combine ice water and vinegar and drizzle carefully around the furthest edge of the flour mixture.Drizzle egg yolks over flour/butter mixture and pulse 3 or 4 times, until egg yolks are combined.Add butter and pulse 5 or 6 times, or until butter chunks are the size of peas.Add to food processor, flour, baking powder, and salt.What’s your favorite part of the pie, the crust or the filling? You could probably make 75, especially if you rolled it a little thinner. For this, I only needed 40-45, but I baked about 50, but there was a little dough leftover. There should be enough dough for you to make even more pumpkins than are pictured here.

When it comes to pie, I’m all about cute. I don’t like the way it looks as much when you lay the unbaked design on the raw pumpkin custard, because the design usually sinks in partially before it’s finished baking, and then it just isn’t as cute! Rather than laying down the unbaked pie crust on the unbaked filling, I baked the pumpkins separately and then put them on (carefully) right after the pie came out of the oven.

They have a little plunger on them that pushes the design into the crust, and then you push the edge down and cut it out. It has nothing to do with having the right skills, but everything to do with having the right tool! These fall pie crust cutters from Sur La Table made it as easy as using a cookie cutter. Let’s talk about those little pumpkins that look like so much work, but were actually super easy. This pie crust isn’t sweet, though, so I wanted a rich molasses flavor in the filling.

I didn’t need the brown sugar in the filling for the dump cake, because it was already in the topping. The only change I made was substituting granulated sugar for brown sugar.

BISCUIT BOOK PUMPKIN FREE

The pie crust recipe is a pretty traditional version that I have tweaked just a little very similar to my Browned Butter Pie Crust, although I didn’t brown the butter for this version because, slab pie is not about extra steps, am I right? The filling is almost identical to the filling I used for the Gluten Free Pumpkin Dump Cake. There’s carb-loading, and then there’s just making bad decisions… On a totally unrelated note, I wouldn’t NOT suggest eating pumpkin pie for breakfast and then trying to go for a run… It’s obviously not, but the fact that it technically contains vegetables, or the fact that it’s filling is custard-y and not syrup-y sometimes tricks my brain into thinking that eating leftover pumpkin pie for breakfast is a good idea. I’m all about the crust, and this yields a higher ratio of crust to filling, which is always Ok in my book.įor some reason, I always think that pumpkin pie is ok to eat for breakfast. It can feed a ton of people, and it’s so fun to make! This was my first slab pie I’ve made, and I was pleasantly surprised. Slab pie! Perfect for a less fussy version of a favorite fall dessert.

Biscuit book pumpkin