What are your secrets for making a delicious pumpkin pie?
Thursday, December 31st, 2009 at
11:12 pm
Pumpkin pie is often considered a holiday tradition. A holiday meal would seem incomplete without pumpkin pie as a dessert. What are some of your secrets to creating a wonderful pumpkin pie?
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I never knew what Real pumpkin pie was until I had one made with home-grow pumpkins straight from the garden.
OMG – it was wonderful.
Pie Pastry Shell
1 1/2 cups all-purpose flour
1/4 cup cold unsalted butter, cut into bits
1/4 cup cold vegetable shortening, cut into bits
1 1/2 teaspoon sugar
4-6 tablespoons ice water
Dough makes enough for one 9" or 10" pie shell.
Blend flour, butter, vegetable shortening and sugar with fingertips in bowl until the mixture resembles meal.
Add ice water, toss mixture until water is incorporated.
Form the dough into a ball.
Knead dough lightly with heel of your hand against a smooth surface for a few seconds to distribute evenly.
Dust dough with flour and chill it wrapped in plastic wrap for at least 1 hour, or for up to 2 days.
Roll out dough, trim off excess from sides of pie shell leaving 1 inch overhand.
Fold overhang over rim pressing onto sides of shell.
Crimp the edges decoratively.
Prick bottom of shell with fork and chill for 1 hour.
Preheat oven to 375 degrees F.
Line, weight and blind-bake shell in middle of oven for 10 minutes.
Carefully remove weight beans and paper and bake shell for 5 minutes more or until lightly colored. Let cook on rack.
Pumpkin Pie Filling
3/4 cup firmly packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon unsulfured molasses
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 cups canned pumpkin puree
3 large eggs, beaten lightly
1 3/4 cups whipping cream (sweetened whipped cream flavored with vanilla as an accompaniment if desired
Combine brown sugar, granulated sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt in bowl.
Stir in pumpkin puree.
Add eggs and cream to the pumpkin mixture.
Pour filling into pre-baked shell.
Bake pie in the middle of oven for about 40 minutes, or until the filling is set. Let cool on a rack.
Serve pumpkin pie with whipped cream if desired.
Enjoy!