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Oct 10, 2015 at 05:05PM vs Oct 11, 2015 at 10:39PM
Pumpkin Pie
<h1>Filling</h1>
<ul>
<li>1 c. milk</li>
<li>1/8 tsp. ground cloves</li>
<li>3/4 c. brown sugar</li>
<li>½ tsp. ground ginger</li>
<li>1 tsp. cinnamon</li>
<li>3 eggs</li>
<li>1 tbsp. molasses</li>
<li>1 ½ c. puréed pumpkin</li>
</ul>
<p>In a Cuisinart or mixer, combine milk, sugar, cinnamon, cloves, ginger and molasses. Stir well. Add eggs. Stir in puréed pumpkin.</p>
<h1>Pastry</h1>
<ul>
<li>2 c. flour</li>
<li>1/3 c. ice water</li>
<li>¼ lb. + 3 tbsp butter</li>
</ul>
<p>Mix flour & butter; then mix in ice water. Roll out pastry, place in pie container and pour filling in pie shell. </p>
<h1>Baking</h1>
<div><span style="font-size:10.5pt; line-height:1.4">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.</span></div>
<h1>Variation: Spicy Filling</h1>
<div>
<ul>
<li>3/4 c. milk</li>
<li>1/4 c. cream</li>
<li>1/8 tsp. ground cloves</li>
<li>3/4 c. brown sugar</li>
<li>½ tsp. ground ginger</li>
<li>1 tsp. cinnamon</li>
<li>1/8 tsp cayenne</li>
<li>3 eggs</li>
<li>1 tbsp. molasses</li>
<li>1 ½ c. puréed pumpkin</li>
</ul>
<p>In a Cuisinart or mixer, combine milk, cream, sugar, cinnamon, cloves, ginger, cayenne and molasses. Stir well. Add eggs. Stir in puréed pumpkin. Bake 40-50 min. at 350° in centre of oven, until filling is firm, and barely jiggles when moved.</p>
<h1>Variation: Gingersnap crust</h1>
<ul>
<li>6 oz gingersnap cookies (about 1/4 batch of <a href="/recipe/79">Ginger Snaps</a>)</li>
<li>1 tbsp dark brown sugar</li>
<li>1 tsp ground ginger</li>
<li>1 oz unsalted butter, melted</li>
</ul>
<p>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.<br />
<br />
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 bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before pouring in the filling. Bake as above and serve with bourbon cream, below.</p>;
</div>;
<h1>Variation: Gingersnap Crust</h1>
<ul>
<li>6 oz gingersnap cookies*</li>
<li>1 tbsp dark brown sugar</li>
<li>1 tsp ground ginger</li>
<li>1 oz unsalted butter, melted</li>
</ul>
<p>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.<br />
<br />
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.</p>
<p>*If using <a href="/recipe/79">Ginger Snaps</a>, 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!)</p>
<p>Source: <a href="http://www.foodnetwork.com/recipes/alton-brown/pumpkin-pie-recipe.html">Alton Brown</a></p>
<h1>Variation: Bourbon Cream</h1>
<ul>
<li>1 c whipping cream</li>
<li>1 tbsp bourdon or rye whiskey</li>
</ul>
<div>
<ul style="list-style-type:none; margin-left:0px">
<li> </li>
<li><span style="font-size:10.5pt; line-height:1.4">Whisk cream until soft peaks form. Add bourbon or rye, and whisk gently to incorporate. Serve immediately.</span></li>
</ul>
</div>
<p> </p>