good food + awesome travel & occasional odd bits

Pumpkin Pie

Why settle for a regular old pumpkin pie when you can dress it up with softly whipped cream and dark chocolate shavings? It only takes 2 minutes to spruce up an oldie but goodie and guaranteed to make your guests happy.

Pumpkin Pie

recipe adapted from The Village Baker’s Wife

Pie Dough:

Yield: 2 pie discs, approx 10″ each

4 ice cubes

water

2 1/2 cups all purpose flour

1T sugar

pinch of salt

8 oz butter, cut into 1/2″ cubes

Place the ice cubes inĀ  a 1 cup measure and fill it with water. Set aside. Next, measure the flour, sugar, and salt into a large bowl. Add the cubed butter and toss to coat. Rub the butter into the flour mixture until butter is about the size of peas. The mixture will be dry with plenty of dry spots. Rub the flour mixture between your palms, sliding your right hand away from you and your left hand toward you. Let the “sheets” fall back into the bowl and continue until all of the butter cubes resemble flattened sheets. Do not overwork the dough.

Remove the cubes from the water and pour 1/2 cup of water into the dough. Toss with a fork until the dough is mixed. At this point, the dough will be flaky and coarse and should not hold together. Pour the dough onto a lightly floured surface and gently push together. The dough will start to come together as you roll it out. If the dough is smooth prior to rolling, it had been overworked. Divide the dough into 2 flat round discs and wrap in plastic. Refrigerate for 30 minutes.

Pumpkin Pie:

Yield: 1, 10″ pie

1- 16oz can pumpkin puree

2 large eggs, room temperature

1/2 cup granulated sugar

1/4 cup firmly packed dark brown sugar

1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground cloves

1/2 cup milk

1/2 cup evaporated milk

Preheat the oven to 375 degrees

Roll out one of the pie dough discs (save the other or another pie of freeze) to fit a 10″ pie pan. Flute the edge of the crust. Line the shell with parchment and weigh it down with dried beans or rice. Bake the shell on the lower rack of the oven for 15 minutes. Remove the paper and beans and place the partially baked shell on a wire rack to cool.

Place the pumpkin puree in a large bowl. Using a whisk, by hand, add the eggs, one at a time, waiting until the first one is incorporated before adding the other. Add the sugars, spices, and salt and beat to incorporate. Whisk in the milk and evaporated milk.

Pour the mixture into the cooled prebaked pie shell. Place the pie on the lower rack of the oven. Bake for 30 min, then ,move to the center rack and continue baking until the filling is set, about 15 min.

Set the pie on a wire rack until cool.

Topping:

1 cup heavy cream

2T powdered sugar

shaved dark chocolate

Whip the heavy cream in an electric mixer with the powdered sugar until it forms soft peaks (or until desired firmness). When pie is completely cool, spread the whipped cream onto the pie, starting in the middle and working out. Sprinkle with shaved chocolate and serve.

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