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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
For pate brisee (crust)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1/4 cup ice water, plus more if needed
For filling
1 cup packed light brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups unsweetened pumpkin puree, canned or fresh
1 1/2 cups evaporated milk
2 large whole eggs, lightly beaten
Whipped cream for serving
In the bowl of a food processor, combine flour, salt and sugar. Add butter and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together. If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into 2 equal balls. Flatten each ball into a disk and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. (The extra disk may be stored, frozen, up to 1 month.)
On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie plate and form overlapping dough into a decorative edge (I just did basic thumb-and-forefinger pinches around the perimeter). Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
Preheat oven to 375 degrees. Line pie shell with parchment; fill with pie weights or dried beans. Bake 20 minutes. Carefully remove weights and parchment, and continue to bake until golden brown, 10 minutes more. Let cool on a wire rack. Keep oven on.
In a large bowl, whisk together sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin and 2 eggs. Add evaporated milk, and whisk to combine. Pour filling into partially baked crust.
Place pie plate on a rimmed baking sheet and bake until edges are set but center is still slightly wobbly, 35 to 40 minutes. Transfer plate to a wire rack to cool completely. Serve with whipped cream, if desired.
Makes 1 9-inch pie.
CLASSIC PUMPKIN PIE
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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
For pate brisee (crust)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1/4 cup ice water, plus more if needed
For filling
1 cup packed light brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups unsweetened pumpkin puree, canned or fresh
1 1/2 cups evaporated milk
2 large whole eggs, lightly beaten
Whipped cream for serving
In the bowl of a food processor, combine flour, salt and sugar. Add butter and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together. If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into 2 equal balls. Flatten each ball into a disk and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. (The extra disk may be stored, frozen, up to 1 month.)
On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie plate and form overlapping dough into a decorative edge (I just did basic thumb-and-forefinger pinches around the perimeter). Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
Preheat oven to 375 degrees. Line pie shell with parchment; fill with pie weights or dried beans. Bake 20 minutes. Carefully remove weights and parchment, and continue to bake until golden brown, 10 minutes more. Let cool on a wire rack. Keep oven on.
In a large bowl, whisk together sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin and 2 eggs. Add evaporated milk, and whisk to combine. Pour filling into partially baked crust.
Place pie plate on a rimmed baking sheet and bake until edges are set but center is still slightly wobbly, 35 to 40 minutes. Transfer plate to a wire rack to cool completely. Serve with whipped cream, if desired.
Makes 1 9-inch pie.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.