Pumpkin Pie
Many years ago, I made pumpkin pie from scratch. I was very satisfied with myself for having done it. Unfortunately, I didn't like it! I guess I was so used to canned pumpkin that the authentic pumpkin flavor just wasn't "real" pumpkin pie for me. Since then I have stuck with canned pumpkin when making my pies, and I haven't been disappointed yet. I have also become a mother, which makes the time savings of the canned stuff very appealing.
- Level: Intermediate
- Total: 3 hr 50 min (includes refrigeration and cooling time)
- Active: 50 min
- Yield: one 9-inch pie
Ingredients
1/2 recipe Flaky Pie Dough, recipe follows
One 15-ounce can pumpkin puree
2 large eggs, lightly beaten
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup heavy cream
Flaky Pie Dough:
3 cups all-purpose flour
1 1/2 tablespoons sugar
1 teaspoon salt
1 cup cold vegetable shortening, cubed
1/4 cup cold milk
1/4 cup cold water
Directions
Special equipment:
a wire rack; a 9-inch pie plate- Preheat the oven to 425 degrees F.
- On a lightly floured work surface, roll out the dough to 1/8-inch thick. Line a 9-inch pie plate with the dough, leaving 1 inch of overhang. Fold the overhang under itself, crimping as you go, to form a decorative edge.
- In a medium bowl, stir together the pumpkin puree and eggs until combined. In a small bowl, mix together the sugar, cinnamon, ginger, salt and cloves; add to the pumpkin mixture and mix to incorporate. Add the cream and stir until well combined.
- Pour the batter into the pie shell and bake for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until a toothpick inserted in the center comes out clean, 50 minutes more. Transfer to a wire rack to cool completely.
Flaky Pie Dough:
- Combine the flour, sugar and salt in a large bowl. Using two knives, a pastry cutter or your fingers, cut the shortening into the dry mixture until it resembles a coarse meal.
- Combine the milk and water in a measuring cup. While mixing with a fork, add the liquid, a little at a time, to the flour mixture. Keep adding liquid until the dough comes together and forms a ball. (You may not need to use all of the liquid.) Form the dough into two discs and wrap each in plastic wrap. Chill in the refrigerator for at least 1 hour. The dough can be made up to 2 days ahead and kept in the refrigerator.
Cook’s Note
Because the cooking time for this pie is so long, I often find that the pastry begins to brown more than I would like. Keep an eye on your pie as it bakes--if the crust starts to color too much, simply put some foil over it.
