Pumpkin Pie
Every year I tell myself, that this year I am going to make a Pumpkin Pie myself. But every year I resolve to to a store-bought pie which is pretty good and so quick and easy. But if you make the pie crust ahead-of-time and store it in the freezer then it’s really not too much trouble making the pie yourself, not to mention, how wonderful this Pumpkin pie taste. The filling has an added wonderful orange flavor which really compliments the pumpkin and it is light in texture. I was contemplating making my own pumpkin puree as well but was concerned with getting the correct water content in the puree and possibly ending up with a soggy pie crust, so I opted for the canned puree, which is just fine. Enjoy!
Pumpkin Pie (serves 8-10)
Ingredients:
For pie crust (makes two pie crusts)
350 grams all-purpose flour ( 12.3 oz or 2 1/2 cups)
1 teaspoon salt
1 tablespoon sugar
226 grams unsalted butter, cold and cut into 1/2 inch pieces (8 oz or 2 sticks)
1/4 to 1/2 cup ice water (60-120 ml)
For the filling
15 oz canned pumpkin puree (425 grams)
1/2 cup light brown sugar, lightly packed
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 teaspoon grated orange zest
3 large eggs, lightly beaten
1 cup heavy cream
1/2 cup whole milk
2 tablespoons dark rum
Directions:
For the pie crust: Cut up butter and place in refrigerator until ready to use. Place flour, salt and sugar in a food processor, process of combine. Add cold butter to flour and pulse until butter is the size of small peas. Add 1/4 – 1/2 cup ice water in a steady stream through feed tube, only until dough starts to clump together when pinched. Careful not to overmix. Turn dough onto countertop and quickly work it together into a ball. Divide into two equal portions and flatten each portion into a 5 inch (12 cm) disk. Wrap each disk in plastic wrap and refrigerate for 30-60 minutes. At this point you can also freeze dough for up to 1 month. Defrost dough in refrigerator overnight before using.
On a lightly floured surface, roll out dough to fit into a 9 inch (23 cm) pie dish. To prevent dough from sticking to countertop keep lifting and rotating dough. Roll dough onto rolling pin and lift dough into pie dish. Gently press dough into place, do not pull dough as this will cause shrinkage. Trim dough with a knife around the outer edge, fold excess dough inward to form an edge and crimp edge to create a scalloped look if desired. Chill dough before blind baking.
Preheat oven to 425 degrees F (218 degrees C). After dough has chilled, place pie dish onto a baking sheet. Using a fork prick holes in the bottom and sides of dough. Line pie with parchment paper and fill 3/4 full with pie weights or dried beans. Bake crust for 15 minutes. Remove parchment paper and weights and bake for another 5 minutes.
For the Filling: Reduce oven temperature to 350 degrees F (177 degrees C). In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk and rum, making sure egg whites are broken up. Pour filling into pre-baked pie shell and cover pie edges with foil to prevent excessive browning. Bake for 50-60 minutes or until a knife inserted 1 inch from outer edge comes out clean. Place baked pie on a wire rack to cool. Serve at room temperature with a dollop of whipped cream. Store leftovers in refrigeator. Enjoy!
Source: Pie Crust – Joy of Baking. Pumpkin Filling – BarefootContessa, Foolproof.
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