Classic Pumpkin Pie
My grandmother used to make a delicious pumpkin chiffon pie. I started making it when I started making Thanksgiving but it was never quite as good my grandma’s pie. Also, it is a pie that takes a long time to make and gelatin is involved which, as a vegetarian is kind of a no-no as gelatin comes from critters. I have tried several pumpkin pie recipes over the years looking for a good one that does not involve gelatin and that’s a bit easier than my Grandma’s. Until now, I have had little success with the Thanksgiving pumpkin pie.
I am now a self-proclaimed pumpkin pie wizard. Here’s my secret – do not use fresh pumpkin. In the past, I would buy a sugar pumpkin and roast it and mash it, and use it for the pie but the thing is, the store-bought stuff makes a better pie. Go figure. In addition, this year – I found a perfect recipe. It’s a Kitchn recipe and it’s super fattening and really delicious.
I made one for my Father and Deanne along with the Thanksgiving meal that I dropped off to them, and they liked it so much that they asked me to make another one (which I did). It’s a pretty pie and you can make it even prettier with decorations on the top. Here it is.
Classic Pumpkin Pie
(-From The Kitchn)
Pie Crust Recipe
1 ¼ cups all-purpose flour (150 grams)
¼ tsp fine sea salt
10 Tbsp unsalted butter, high fat is the best (like a European style)
chilled and cubed
2 to 4 Tbsp ice water, as needed
Directions for the Crust:
In a food processor, pulse together the flour and salt. Add the butter and pulse until the mixture forms chickpea size pieces. Add the ice-water slowly through the hole in the top of the food processor and pulse until the mixture just barely holds together when you pinch it. Sometimes I need 1 Tbsp, sometimes 2 or 3 or 4. It seems like it depends on the weather but who knows. Too much water – tough, tough dough.
Gather the dough into a ball and put it on a piece of saran wrap. Flatten into a disk with the heel of your hand. Cover tightly and refrigerate for at least an hour and up to a few days. Or freeze until needed.
On a lightly floured surface, after removing plastic wrap, roll out the dough to a 12-inch circle. Transfer the crust to a 9” pie pan. Fold over excess dough and crimp the edges.
1 15 or 16-ounch can organic pumpkin puree
½ cup granulated sugar
½ cup packed brown sugar
½ tsp salt
2 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
1/8 tsp or less allspice or cloves
¾ cup heavy cream
¾ whole milk
1 tsp vanilla extract
3 large eggs
Heat the oven to 425° with the rack in the lower middle portion. Roll out the pie crust and transfer to a 9”-pie pan. Crimp the edges and chill for 30 minutes while the oven heats.
Line the pie crust with parchment or aluminum foil and fill with pie weights or dried beans. Bake until the edges just start to brown 12 to 15 minutes. Remove the weights and lining and bake for another 5 minutes. Remove from the oven and keep near the stove.
While the pie crust is baking, prepare the filling. Combine the pumpkin puree, granulated sugar, brown sugar, salt and spices in the bowl of a food processor or blender. Blend continuously until the brown sugar is completely mixed in and the puree looks glossy.
Transfer the puree to a saucepan and set over medium high heat. Stir frequently until you see wisps of steam rising from the puree, then stir continuously until the mixture is very steamy and ‘plops’ when you pause for a second. The mixture will also start to smell like spices and cooked pumpkin. (Total time about 5 minutes).
Turn off the heat, whisk the milk and cream into the pumpkin mixture. To warm the eggs to ensure they don’t cook when you add to the pumpkin mixture, whisk them together in a separate bowl, then whisk in a few spoonfuls of the warm pumpkin mixture. Slowly whisk the eggs into the saucepan with the pumpkin mixture.
Place the partially baked pie crust on a parchment lined baking sheet and set it near the stove. Carefully pour the warm pumpkin mixture into the warm pie crust. If it looks like there’s too much filling for the crust, stop when you come close to the edge of the pie.
Carefully transfer the baking sheet with the pie to the oven and immediately turn down the heat to 375° degrees. Bake for 50 to 60 minutes until the pie is puffed in the middle but still jiggles when you gently shake the pan. You’ll also see some small cracks form in the outer part of the pie and some bubbling around the edge. Check the pie every 15 minutes or so and cover the crust with a ring of foil if it becomes deep brown.
Let the pie cool before serving. It will continue to set as it cools. Can be baked a day or two ahead.
Wrap tightly in saran wrap and refrigerate until ready to serve.