Pumpkin Pie Pandemonium - Day 3

It's time for Pie Number 3!

The Tarts are swapping tradition for decadence with this pumpkin pie from the Queen of Cream, Paula Deen, which calls for not only half and half, but cream cheese as well! Paula! WTF?!!!!

And then we decided to pair it with a...butter crust? Tarts! WTF?!!!!

They should just call it a 'butt' crust. Oh well, it's 'go Deen or go down!'

Filling: Paula Deen's Pumpkin Pie

Crust: 'Straight-to-your-butt' Pie Crust Dough from Bon Appetit via Epicurious

1 1/4 cups all-purpose flour

1/2 Tbsp. sugar

1/2 tsp. salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

3 Tbsp. (or more) ice water

Blend flour, sugar and salt in a food processor. Add butter and cut in, using on/off turns, until coarse meal forms.

Add water. Blend just until moist clumps form, adding more water by 1/2 Tbsp. if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic wrap; refrigerate 1 hr.

Tart Tip: We used a Kitchen-Aid mixer instead of a processor, making sure not to over-mix. Also, you may want to double this recipe so there's extra dough for cut-outs and a super cute crust.

"Is our crust going to be super cute, Danielle?"

"Must make pies. Must make pies. "

"Uh-oh. A Tart's in trouble."