The Best Pumpkin Pie!!!
I’ve been trying to perfect my pumpkin pie recipe for quite some time. I kicked it into overdrive about two weeks ago, turning my home kitchen into one big pumpkin lab experiment! I tested fresh roasted pumpkins against the canned stuff on three different tryouts and, much to my surprise, the canned pumpkin far surpassed the fresh every time in flavor, texture and consistency.
And did I mention how in love I am with my new Emile Henry Artisan Ruffled Pie Dish? Not only is this the prettiest pie dish ever, but it baked my crust to absolute perfection!
Servings: about 10
1 Flaky Pie Crust , fitted into a 9-inch pie dish (recipe below)
4 large eggs
1 15-ounce can pumpkin puree, 100% pumpkin (not pumpkin pie mix)
3/4 cup maple syrup
1/4 cup dark molasses
1/2 cup sour cream
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground clove
1/8 teaspoon ground allspice
1/8 scant teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1 scant teaspoon vanilla extract
1/2 cup heavy cream
Prebake the pie crust (see Flaky Pie Crust Recipe below) and cool crust completely.
While crust is cooling, preheat oven to 400 degrees and begin to prepare the filling.
In a large bowl, beat the eggs with a wire whisk. Add the pumpkin puree and whisk to combine. Next mix in the maple syrup and molasses, followed by the sour cream, spices, salt, vanilla extract and finally the heavy cream mixing with a whisk until thoroughly combined.
Pour mixture into baked pieshell crust and bake at 400 degrees for 15 minutes.
Reduce the temperature to 350 and bake for an additional 45-50 minutes, until center is almost set and a toothpick or knife inserted into the center comes out clean. If the crust edges are browning too quickly, fit a ring of foil around the rim.
Let pie cool completely on a rack before serving. Serve with a dollop of freshly whipped cream.
Optional: For decorative piecrust cutouts, make an extra 1/2 recipe of pie crust dough. Roll out 1/2 recipe disk into 1/8th in thickness and cut out your favorite shapes using small cookie cutters or freestyle with a knife. Place cutouts on a parchment paper lined baking sheet, brush lightly with eggwash and sprinkle with just a touch of sugar. Bake for about 7-12 minutes until golden brown. Let cool completely and then decorate as you wish onto pie.
I’ve been making this pie crust since I was 16 years old. My secret addition is to use equal parts of COLD butter and shortening for a crust that’s flavorful AND flaky.
Flaky Pie Crust (for 1 crust pie)
Yield: For an 8 or 9 inch pie shell
This recipe can be easily doubled for a 2-crust pie.
1 1/4 cup sifted all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup cold butter, cut into 1/2 cubes
1/4 cup cold vegetable shortening, (like crisco) cut into roughly 1/2 in cubes
3-4 tablespoons ice water
1 tablespoon of water
In large bowl, mix flour, sugar and salt.
Add cold butter and shortening cubes to flour mixture and with a pastry blender or your fingertips, cut in fat until mixture forms clumps about the size of tiny peas (clumps will be uneven.)
Quickly sprinkle ice water 1 tablespoon at a time over all of the flour mixture, tossing lightly with a spoon until you can form the dough into a ball. (Don’t overwork dough.)
Flatten the ball into a disk, wrap in plastic wrap and let rest refrigerated for and hour or longer.
Preheat oven to 350 degrees.
Take the pie disk out of the refrigerator and let sit at room temperature for 10 minutes just to soften a bit.
Choose a smooth surface to roll out the dough like a cutting board or counter. Dust surface and rolling pin lightly with flour.
When ready to roll dough, remove disk from plastic and place in the middle of your surface. Dust the top of the dough with some flour and begin to roll, starting at the center and working your way out on all sides. After a few rolls, turn the dough over, lightly reflour the board and continue to roll into a 12 inch circle of about 1/8 inch thickness. Close up any cracks by pinching them together and smoothing out gently with the rolling pin.
To move the dough, fold it in half, then in quarters and place into pie dish. Gently open up the folds and fit dough into the bottom of the pie dish. Crimp edges with your fingers and cover up any holes or cracks at this time. (A little water can be used to help with cracks just by dipping your finger in the water and gently pinching the dough back together.)
To prebake the pieshell (without a filling) line the shell with a piece of parchment paper or foil, then fill the pieshell with a layer of dried beans or other pie weights (pennies can also be used.)
Bake in oven for about 15 minutes or just until crust starts to brown.
While crust is baking, in small bowl, whisk together the egg and tablespoon of water to make an eggwash.
Remove crust from the oven, take pie weights out and brush the eggwash mixture all over crust (this will seal the crust preventing wet filling from making it soggy.)
Bake for another 8-10 minutes.
Cool completely on a wire rack before filling.
Yield: about 2 cups
1 cup heavy cream, cold
1 teaspoon vanilla extract
1 tablespoon granulated sugar, (use more or less to your taste)
Chill a deep mixing bowl in the freezer for about 15 minutes.
Add heavy cream, vanilla extract and sugar to chilled bowl and briskly whisk by hand for about 3 minutes, until soft peaks form. Be careful not to overbeat (cream will turn buttery.)
Note: You can also beat the cream using an electric mixer on medium speed (beat for about 30 seconds) but again, be extra careful to not overbeat.
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