Friday, November 21, 2008

Pumpkin Pie

Several years ago I came across this recipe and abandoned the recipe on the pumpkin puree can label forever. This one is that good!

Standard 9" Pie Crust:

2/3 cup plus 2 Tablespoons Crisco
2 cups all purpose flour
3/4 teaspoon salt
4-5 Tablespoons ice water

Combine flour and salt. Cut Crisco into flour mixture (You may do this in a food processor or by cutting through the mixture with a pastry cutter or by slicing through the mixture with 2 knives.) until crumbly. Sprinkle water on the mixture, one tablespoon at a time, tossing the mixture with a fork (lightly pulsing if using food processor) until all flour is moistened and dough can be formed into a ball. Flatten the dough on a lightly floured board and roll to an 11" circle. Fold pastry into quarters and carefully place the crust into a 9" pie pan. (Tip: Use metal pie tins. Before placing the crust in the pie pan, sprinkle a 1/2 teaspoon of sugar on the bottom of the pan to insure a baked bottom crust.)

Pumpkin filling:

3 whole eggs plus 1 egg yolk
1/2 cup white sugar
1/2 cup brown sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 and 1/2 cups milk
1/2 cup heavy whipping cream
2 cups pumpkin puree

Preheat oven to 425. Place a foil-lined cookie sheet on the lowest rack in the oven.

In a large mixing bowl combine eggs, egg yolk and sugars. Add salt and all the spices and mix well. Slowly stir in the milk and cream. Stir in pumpkin puree until completely incorporated. Pour mixture into prepared pie shell. Allow room at the top for filling to expand slightly during baking. If there is too much filling for your crust, you can place excess into buttered ramakins and bake alongside your pie. Place pie on the foil-lined cookie sheet in the oven. Bake for 10 minutes. Reduce heat to 350 and bake for an additional 40-45 minutes, or until filling is set. Remove from oven and allow to cool on rack. Do not cut until completely cooled. Serve with a dollop of whipped cream.

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