Pumpkin Pie

    Pumpkin Pie

    Year 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!
    Plan Ahead Note: the crust needs to be refrigerated for one hour before rolling and the pie tastes best if refrigerated overnight.
    Print Recipe Pin Recipe
    Course Thanksgiving
    Servings 1 pie

    Ingredients
      

    Crust

    • 1 ¼ cups all-purpose flour
    • ½ teaspoon salt
    • 1 Tablespoon granulated sugar
    • 3 Tablespoons shortening cubed and chilled
    • 4 Tablespoons unsalted butter cubed and chilled
    • 4-5 Tablespoons ice water

    Pie Filling

    • 2 cups plain canned pumpkin puree
    • 1 cup dark brown sugar packed
    • 2 teaspoons ground ginger
    • 2 teaspoons ground cinnamon
    • ½ teaspoon freshly ground nutmeg
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt
    • ⅔ cup heavy cream
    • ⅔ cup milk
    • 4 eggs

    Instructions
     

    Crust

    • 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 broad side of the spatula 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.
    • Adjust an oven rack to the lower-middle portion of the oven and preheat to 375°.
    • Transfer to a 9" pie plate.  Trim the dough edges to extend ½" 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.
    • 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.

    Pie Filling

    • Raise oven temperature to 400°
    • 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° 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. Once completely cooled, refrigerate the pie.

    Notes

    Recipe from Baking Illustrated Cookbook.