eMom Recipe Wiki | Pumpkin Pie

Pumpkin Pie

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Pumpkin Pie

Filling

  • 1 c. milk
  • 1/8 tsp. ground cloves
  • 3/4 c. brown sugar
  • ½ tsp. ground ginger
  • 1 tsp. cinnamon
  • 3 eggs
  • 1 tbsp. molasses
  • 1 ½ c. puréed pumpkin

In a Cuisinart or mixer, combine milk, sugar, cinnamon, cloves, ginger and molasses. Stir well. Add eggs. Stir in puréed pumpkin.

Pastry

  • 2 c. flour
  • 1/3 c. ice water
  • ¼ lb. + 3 tbsp butter

Mix flour & butter; then mix in ice water. Roll out pastry, place in pie container and pour filling in pie shell. 

Baking

Bake 40-50 min. at 350° in centre of oven, until filling is firm, barely jiggles when moved, and register 155-160 degrees internal temperature.

Variation: Spicy Filling

  • 3/4 c. milk
  • 1/4 c. cream
  • 1/8 tsp. ground cloves
  • 3/4 c. brown sugar
  • ½ tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/8 tsp cayenne
  • 3 eggs
  • 1 tbsp. molasses
  • 1 ½ c. puréed pumpkin

In a Cuisinart or mixer, combine milk, cream, sugar, cinnamon, cloves, ginger, cayenne and molasses. Stir well. Add eggs. Stir in puréed pumpkin. Bake as above and serve with bourbon cream, below.

Variation: Gingersnap Crust

  • 6 oz gingersnap cookies*
  • 1 tbsp dark brown sugar
  • 1 tsp ground ginger
  • 1 oz unsalted butter, melted

Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.

Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and blind bake the crust at 350 for 10 to 12 minutes. Cool crust at least 10 minutes before pouring in the filling. Bake as above.

*If using Ginger Snaps, this will be about 1/4 of the batch. Do not add the sugar topping to the cookies, and bake for slightly longer for a firmer cookie (11 minutes). (Also, consider reducing the baking soda?? To try next time!)

Source: Alton Brown

Variation: Bourbon Cream

  • 1 c whipping cream
  • 1 tbsp bourdon or rye whiskey

Whisk cream until soft peaks form. Add bourbon or rye, and whisk gently to incorporate. Serve immediately.

 

Comments

1 Response to Pumpkin Pie
1
Talia says:

Undercooked after 40 minutes in the metal pie plate placed on sheet pan. Hit ~180 degrees after 50 minutes in the metal pan. Maybe 45 minutes would have been perfect.

Gingersnap crust uses about 6 cookies. Use the firmer cookies from the outer rim of the cookie sheet.

2016-10-11 10:15:39 -0700