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Pumpkin Pie Recipe – Three Speeds

Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Dessert
Cuisine: American
Servings: 8 servings

Ingredients

For the Spiced Pate Brisee

  • cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • ¼ teaspoon cinnamon
  • 1 pinch ground ginger
  • 2 sticks unsalted butter
  • cup ice cold water

For the Rich Pumpkin Pie Filling

  • 3 eggs plus
  • 1 egg yolk
  • 15 ounce can pumpkin
  • 10 ounces heavy cream
  • 2 teaspoons cornstarch
  • ½ cup brown sugar packed
  • 2 tablespoons granulated sugar
  • ¾ teaspoon salt
  • 1 pinch cinnamon
  • 1 pinch ground ginger

Instructions

For the Spiced Pate Brisee

  • Combine flour, salt, sugar and spices in the bowl of your food processor. Cut the cold butter into 1 inch chunks and process until it looks like coarse meal"a few pea-sized pieces of butter is just fine, too.
  • With the processor on, add ¼ cup of ice water slowly through the feed tube. Process just until the mixture holds together when pinched (even though it still might look crumbly if it passes the pinch test, you're done). Add a bit more water if necessary. Total processing time should not be more than 20 seconds or so.
  • Divide the dough into two pieces. Put each piece between two pieces of parchment paper, flatten out and then roll to about 3/16" thickness. Refrigerate for 30 minutes or so for the flour to completely hydrate.

For the Rich Pumpkin Pie Filling

  • Put all ingredients in a blender and blend until smooth. Strain and let sit at room temperature while you pre-bake your crust.
  • Line a 9 inch pie pan with one of your dough disks. Line the crust with some plastic wrap and then fill with beans. Bake the crust at 325° F for 10 minutes or so. Carefully remove the wrap and beans and bake for 10 more minutes.
  • While the crust is baking, cut leaf shapes out of the dough scraps and the other disc of dough. If you don't have a leaf cutter, just cut out simple leaf shapes with a knife. Score in some "veins." Make 10 leaves (in case 1 or 2 break). You're going to place one on each piece of pie, so make each one so it will "just fit" on a wedge of pie. Place them on a parchment lined baking sheet.
  • Brush these little leaves with an egg wash made from 1 egg and 2 teaspoons of water, beaten well. Sprinkle liberally with cinnamon sugar.
  • Pour the filling into the par-baked pie crust, and put the pie onto a cookie sheet.
  • Place in a 325° oven. Put the leaves on the rack below. Your leaves will be done in 20 minutes or so. Take them out when they are golden brown and delicious. In a low oven, the pie could take upwards of an hour to bake. Be patient, and don't turn up the heat. The lower temperature helps to ensure a creamy filling.
  • When the pie is done, a knife inserted about 1 inch from the center should come out clean. If the very center is still a little jiggly, it's okay. It will continue to cook and set up once it's out of the oven. Cool for two hours on a rack. Serve immediately"place a leaf on each wedge of pie.
  • Serve with any of the accompaniments from "Help, I'm Out of Time" Pumpkin Pie.