Pumpkin Pie

Pumpkin PieYear after year I would make the pumpkin pie recipe on the back of Libby’s Canned Pumpkin and loved it.  Then one year I decided to try something a little different and now a Thanksgiving does not go by without this as our Turkey Day dessert!

Ingredients for the Crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 Tablespoon sugar
3 Tablespoons shortening, chilled
4 Tablespoons unsalted butter, cubed and chilled
4-5 Tablespoons ice water

Process the flour, salt, and sugar in a food processor until combined.  Add the shortening and process until the mixture has texture of coarse sand, about 10 seconds.  Scatter the butter pieces over the flour mixture; cut the shortening and butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with the butter bits no larger than small peas, about ten 1-second pulses.  Turn the mixture into a medium bowl.  Sprinkle 4 Tablespoons of the ice water over the mixture.  With a rubber spatula, use a folding motion to mix.  Press down the dough with the board side of the spatial until the dough sticks together, adding up to 1 Tablespoon more ice water if the dough will not come together.  Flatten the dough into a 4″ disk.  Wrap in plastic and refrigerate at least 1 hour before rolling.  Remove the dough from the refrigerator and roll onto a lightly floured work surface on top of waxed paper into a 12″ circle.

Pie CrustTransfer to a 9″ pie plate.  Trim the dough edges to extend 1/2″ beyond the rim of the pan.  Fold the overhang under itself and flute the edges.  Refrigerate the pan for 40 minutes, then freeze for 20 minutes.  Adjust an oven rack to the lower-middle portion of the oven and preheat to 375 degrees.  Remove the dough pie plate from the freezer and press a doubled 12″ piece of heavy-duty foil inside the pie shell and fold the edges of the foil to shield the fluted edges.  Distribute 2 cups of pie weights over the foil.  Bake, leaving the foil and weights in place for 25 minutes.  Carefully remove the foil and weights and continue baking until light golden brown 5-6 minutes.  Immediately pour filling into pie shell.

Ingredients for Pie Filing:

2 cups plain canned pumpkin puree
1 cup packed dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup heavy cream
2/3 cup milk
4 eggs

In a food processor, combine pumpkin, brown sugar, spices, and salt.  Blend for one minute.  Transfer to a 3 quart heavy saucepan and bring to a low boil over medium heat.  Cook the pumpkin, stirring constantly until thick and shiny, about 5 minutes.  Whisk the heavy cream and milk into the pumpkin and bring to a low simmer.   Whip the eggs in the food processor, then with the motor running, add half of the hot pumpkin mixture.  Stop the machine and add the remaining pumpkin.  Process for 30 seconds.  Pour into hot pie shell.  Bake at 400 degrees on the lowest rack of the oven for 25 minutes or until lightly cracked around the edges and the center wiggles slightly.  Cool on a wire rack for 1 hour.

Yield: 1 pie

Recipe from Baking Illustrated Cookbook