PUMPKIN PIE

January 5, 2015

How can you have christmas in California and not have pumpkin pie – that was obviously not an option. I’m afraid my sister in law had a hard time with me the last few weeks since I badly wanted to learn some of her amazing recipes – and I had only two weeks to squeeze as much out of her as possible. She made this delicious pumpkin pie with sweet potato – and I can tell you it tastes twice as good if you make the pie crust yourself! Probably three times as good if you know how much work hides behind making it from scratch. Thanks Courtney for putting up with me stalking you in the kitchen. I hope you have some time to relaxe after the family-in-law invasion.
The amount of pie crust is good for two pies and will keep [covered in cling foil] in the fridge for up to a week.

PIE CRUST

  • 2 ½ cups (315g) flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 sticks (225g) butter [very cold]
  • 1 cup ice water

_ mix dry ingredients

_ dice butter and incorporate into the dry ingredients using a fork [if possible on a cold surface]

 

_ once you have only small butter chunks add water one tablespoon at a time [if small lumps of butter remain thats fine]

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_ incorporate water with a spatular [so the dough doesn’t get warm]

_ form a rather soft dough [you might not need the full cup of water]

_ pack tightly and wrap in cling foil

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_ place in the fridge

_ roll out on a floured surface [about 4mm thick]

_ place onto your pie dish [should stick out on all sides about 2cm]

_ stretch dough a little so it sits snuggly in the dish

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_ fold in the edges [so they are a little thicker] and press down with a fork [pie crust should stick out a little in top]

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_ place back in the fridge for 15 minutes

_ preheat oven to 200°C [400°F]

_ cover dough with aluminum foil

_ top off with baking weights [beans, lentils, rice…]

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_ bake for 15 minutes

_ remove baking weights

_ bake for additional 5-10 minutes [until nicely browned]

PIE FILLING

  • 1 cup milk
  • 1 cup heavy cream
  • 3 large eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 can pumpkin puree [15 oz]
  • 1 cup candied yams [sweet potato]
  • ¾ cup sugar
  • ¼ cup maple syrup
  • 2 teaspoons ginger [grated]
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt

_ whisk cream, milk, eggs, egg yolks and vanilla together

_ place pumpkin puree, candied yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in a saucepan

_ simmer over medium heat 5-7 min [mash yams with a fork]

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_ take off heat

_ slowly whisk in cream mixture

_ push through a strainer

_ mix again

_ pour into the warm pie crust

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_ reduce temperature to 150°C [300°F]

_ bake for 25 minutes [filling will start to darken a little around the edges – you want this darker rim to be about 4 cm thick]

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_ let cool for 2-3 hours [the filling will still cook and set a little while cooling down]

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_ serve with whipped cream [add a little maple syrup and a pinch nutmeg to match the flavors]

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