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Blooming Pumpkin Pie

Recipe By: Terri Beaver
Year Submitted: 2015
Winner Third Place

Ingredients

2015 APC National Pie Championships Amateur Division 3rd Place Pumpkin
Crust
1 ½ cups flour
2 tablespoons sugar
6 tablespoons shortening
2 tablespoons cold butter
2 tablespoons coconut oil
1/3 cup ice cold water
½ tsp salt
½ tsp apple cider vinegar
1 egg, beaten, mixed with 1 tablespoon Cream in a small bowl, set aside.

Filling
3/4 cup sugar
½ teaspoon salt
2 teaspoons pumpkin pie spice
1/4 teaspoon cardamom
2 large eggs, room temperature
1 15 oz. can pure pumpkin
1 12 oz. can evaporated milk

Topping
2 oz. cream cheese softened to room temperature
1 tablespoon saved egg mixture
1 tablespoon sugar
1/4 teaspoon vanilla
1 tablespoon cream
Bottled Chocolate Sundae Syrup

Garnish
1 cup heavy whipping cream
2 tablespoon sugar
1 teaspoon vanilla
1/4 teaspoon pumpkin pie spice

Directions

For the crust: Preheat oven to 375 degrees. In a large bowl, mix together flour and sugar. Cut in shortening, butter and coconut oil with a pastry cutter or two knives until the size of peas. Stir together water, salt and vinegar. Add water in small amounts to flour mixture stirring as you go until mixture holds together when a small amount is squeezed in your hand. You may not use all the water. Shape into a disc and wrap with plastic wrap and chill for at least 1 hour. When chilled, roll out on a floured surface to about 12 inches. Transfer to a 9 in. pie plate. Cut the edges so they come out slightly over the edge of the pie plate and flute the edges. Roll out the scraps and cut into leaf shapes. With a pastry brush, brush the backs of the leaves with the egg mixture and place around the edges. Brush the leaves and edges with the egg mixture. Chill Pie shell while making filling. Save the rest of the egg mixture for the cheesecake topping.

For the filling: Mix sugar, salt spices in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar with spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

For the topping: In a bowl, beat first 4 ingredients until smooth. Garnish with cheesecake mixture by carefully putting a small amount in the middle to create a solid white circle about the size of a silver dollar. Using the bottle of Chocolate Sundae syrup, squeeze a line of syrup around the outside edge of the white circle. About 1/2 inch from the white circle, make another circle with the syrup so it looks a little like a bull’s eye. Take a wooden kabob skewer and draw a line from the outside of the circle to the center six to eight times, wiping stick after each swipe. Then draw a line in between these going from the outside to the center of the circle.
Bake in the lower center of the oven 40 -50 minutes until set. Cool completely.

For the garnish: Whip all ingredients. Pipe whipped cream onto pie. Serve cold.