Thursday, November 24, 2011

Pumpkin Pie Recipe

{G} and her first pie!

I learned the secret for this amazing pumpkin pie while I was working as a pastry chef during college at a local restaurant. Instead of using sweetened condensed or evaporated milk, this recipe calls for heavy whipping cream. It produces a light and creamy pie with a firm texture, without being cloyingly sweet. It is definitely a family favorite!

Happy Thanksgiving to you all!

Pumpkin Pie Recipe
Makes two pies.

First, make the pie crusts from the following recipe, making sure all your ingredients are very cold. I use a food processor, but you can use a pastry cutter or two knives to cut the butter into the dry ingredients. Cover the pie crusts with plastic wrap once they are rolled out and in the pie plates and store them in the refrigerator until you're ready to fill them with the pumpkin filling.

Pate Brisee Pie Crust Recipe
adapted from Martha Stewart
Makes two pie shells.

2 1/2 cups cold all purpose flour
1 Tbsp. sugar
1 tsp. salt
1 cup cold unsalted butter, cut into small pieces
4 to 6 Tbsp. ice cold water

Put flour, sugar and salt in a food processor fitted with a cutting blade. Pulse to mix. Add the cold butter to the dry ingredients and pulse a few times until the butter is cut into pea sized chunks. Slowly add the cold water through the feed tube one tablespoon at a time while the processor is running. Be careful not to add too much water, or process for more than about 30 seconds. When the dough starts to come together and isn't wet or sticky, stop and check the dough by squeezing the dough between your fingers.If the dough is still crumbly, add a bit more water.

Divide dough in half and turn out on to a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists. Wrap completely in plastic and chill 30 minutes.

When you're ready to roll out the dough. unwrap the dough disk, but leave it on the plastic wrap. Place a second piece of plastic wrap on top, and slowly roll out the dough to the desired shape between the two pieces of plastic. Take the top piece of plastic off and carefully flip the crust over into the pie dish. Remove the second piece of plastic and trim and crimp the edges of the pie crust. Repeat for the second pie crust.

Pumpkin Pie Filling
Makes 2 pie fillings
Preheat oven to 425°F

1 1/2 cups sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
4 large eggs
1 large can (29 oz.) 100% pure pumpkin puree
2 cups heavy whipping cream

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Set aside.

In a large bowl, mix eggs until frothy. Stir in pumpkin puree and the sugar-spice mixture. Gradually stir in heavy whipping cream. You should have about 8 cups of filling for the two pies.

Divide filling in half and pour into two unbaked pie shells. Place pies in 425°F oven for 15 minutes. Reduce temperature to 350°F and bake pies for 40-50 minutes, or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Refrigerate overnight (very, very important!!).

Serve with sweetened whipped cream.

Pumpkin Pie Recipe

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