An American Tradition with Pumpkin Pie!

When first asked a couple of years back to make a pumpkin pie, I thought my friend had finally lost the plot!  How GROSS!  However, let it be known…I was oh so wrong.

I did my homework, played with a few recipes that I came across but this is by far the yummiest of the lot!  Pumpkin Pie is a wonderful Thanksgiving tradition in the U.S.  and after tasting it this way, I have no doubt in my mind as to why.  :)

So this is what you need:

Short Crust Pastry:

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1/8 to 1/4 cup (30 – 60 ml) ice water

Pecan and Gingersnap Layer: (optional)

1/4 cup (25 grams)pecans, toasted and ground

1/4 cup (25 grams) crushed gingersnap biscuits

Pumpkin Filling:

3 largeeggs

2 cups freshpumpkinpureeor 1 – 15 ounce can (425 grams) pure pumpkin

1/2 cup (120 ml) heavy whippingcream

1/2 cup (110 grams) light brownsugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

Maple Whipped Cream:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons pure maple syrup

To make:

Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined.  Add the butter and process until the mixture resembles coarse meal (about 15 seconds).  Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  If necessary, add more water.  Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball.   Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan.  Brush off any excess flour and tuck the overhanging pastry under itself.  Use a fork to make a decorative border.  Alternatively, you can trim the pastry to the edge of the pie pan.  With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan.  Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.

Pecan and Gingersnap Layer:

Toast pecans in a 180 degree C oven for 8 minutes or until lightly browned and aromatic.  Cool and then place the pecans in a food processor and process until finely ground.  Combine the ground pecans with the crushed gingersnap cookies.  Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust.  Cover and return the pastry to the refrigerator while you make the pumpkin filling.

Increase the oven temperature to190 degrees C and place rack in bottom third of the oven.

Make the Pumpkin Filling: In a large bowl lightly whisk the eggs.  Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.  Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet).  (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool.  Serve at room temperature with maple whipped cream.  Store any leftovers in the refrigerator.

Makes one 9 inch (23 cm) pie.

Make the Maple Whipped Cream:

Place the heavy whipping cream and maple syrup in bowl of your electric mixer.  With the whisk attachment, whip the cream until soft peaks form.

Nothing left to do but serve!

Happy Cooking

The perfect pie crust!

Flaky Pie Crust Recipe

• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup solid vegetable shortening
• 3/4 cup cool water (more or less) not cold

How To Make a Perfect Flaky Pie Crust

1st Step:

• Measure flour and salt into a large bowl making a well in the middle. Put shortening into the well.
• Coat both hands with flour well. Being careful not to touch the shortening, break up the shortening into chunks.
• This is an important step. Do not let the heat of your hands melt the shortening. The least amount of contact with the shortening the better.
• With both hands, work the shortening into the flour using a circular, rubbing motion, always keeping contact with the flour, not the shortening, pick up more flour and shortening as you go. Always keep the shortening in the middle of the flour.
• It should look like a small peas, with the shortening being totally incorporated into the flour.

2nd Step:

• Pour half the water in, gathering it into a ball. Continue adding the water until it comes together in a soft ball of dough. You may need more or less water depending on the humidity. Do NOT knead the dough as in bread making.
• Work the dough as little as you have to, just enough to keep it formed in a ball.
• Divide the dough into 3 or 4 equal portions.
• Cover the dough and refrigerate it for later, or use now.

3rd Step:

• Take a handful of flour and throw/sprinkle it down on a counter top. Put the ball of dough in the middle of the flour.
• Coat your rolling pin with flour. Start rolling the dough with the pin, turning the dough to get a round shape. This may take several passes over the dough, turning this way and that. Flip the dough over carefully, adding flour to your surface as needed. Finish rolling on this side to make a circle that is 4″ bigger than your pan.
• Fold the dough in half, place it in the pan unfolding to fit. Trim if necessary, but not too much. You want to have enough to fold the edges under.
• Fold the edges under, turning the pan and pressing the edge as you go.
• You now have a choice as to how you want to finish the crust. If you are making an open pie as in pumpkin or pecan, press the edges down with a fork to seal the edge and give it a nice pattern.
• Or, you can crimp the edges using your thumb and forefinger of your left hand and the forefinger of your right hand, and go around the edge of the pie making a v-shaped pattern, all the while keeping the edge slightly higher than the pie pan.

Makes 3-4, 8 or 9 inch crusts