Saturday, November 23, 2013
Traditional Pumpkin Pie
So, I'm sure you were all thinking of the delicious things you could make with the Homemade Pumpkin Puree recipe I posted earlier this week. Here is one traditional, albeit delicious, way to use the pumpkin puree.
I baked this for an early Thanksgiving dinner I had last weekend. I wanted to make something new and adventurous, but I was convinced that a traditional pumpkin pie was the best option. My compromise: a traditional pumpkin pie...topped with homemade maple whipped cream and chopped candied pecans!
While it may look like there are a lot of directions here, don't worry - you can do this! A lot of the directions written below are suggestions from things I learned along the way to hopefully help you too.
Traditional Pumpkin Pie
(Yields one 9-inch pie)Ingredients:
- 3 large eggs
- 2 cups pumpkin puree (or one 15-oz. can)
- 1/2 cup whipping cream
- 1/2 cup light brown sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1/2 tsp. salt
- 1 Pate Brisee (pie crust)
- 1 cup maple whipped cream
- Chopped candied pecans
Directions:
- Allow Pate Brisee dough to warm to room temperature (warm enough to roll out, not too warm that it becomes soft and buttery)
- Place dough on a lightly floured surface. Roll into a 9-inch circle.
Things to keep in mind:
-Roll from the center of the dough out. This will evenly distribute the dough's thickness
-Don't roll over the edges of the dough. This will make the edges thin and/or tear/crack
-Continue turning the dough, or you rolling pin. Keep moving, don't keep rolling back in forth in the same direction, otherwise you dough will be thin in some places and thick in others and/or not round
-Don't roll your dough too thin or too thick. Too thick = dough is too small; too thin = dough will tear when you try to move it. The best way to judge the size is to turn your pie dish upside-down and compare it to the size of your dough - Once your dough is large enough, place your rolling pin in the center of the dough. Fold dough in half (over the rolling pin). Pick up the rolling pin from the ends and gently transfer the dough to your pie pan
**If your dough tears, try again. If you dough is too warm, it will continue to tear. DON'T PANIC! Roll the dough into a disk again and place in the refrigerator or a bit - Trim the pastry to the edge of the pan. Decorate the edge of the pastry. (I used my thumb and forefinger of one hand to pinch the dough into small triangles). Alternatively, you can make decorative cut-outs (leaves or pumpkins) from the extra dough and affix them to the using a little water
- Cover the dough with plastic wrap and refrigerate for 30 minutes. Preheat oven to 375°F
- While the dough is chilling, make the pumpkin filling. In a large bowl, lightly whisk the eggs. Add the remaining ingredients and stir or gently whisk to combine. Pour the mixture into the prepared pie crust
- Place the pie on a large baking sheet (to catch any spills) and bake in the lower 1/3 of a preheated oven for 45-55 minutes. Your pie is done when a knife inserted about 1 inch from the side of the pan comes out almost clean. You want your pie to still look a little wet
- Place baked pie on a wire rack to cool
- Serve at room temperature with maple whipped cream and chopped candied pecans
If you have leftovers, store them in the refrigerator...if being the operative word here!
Enjoy and thanks for reading!
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