Wednesday, November 16, 2011

Thanksgiving Dinner: The Pumpkin Pie

Pumpkin pie on left

We can’t have a Thanksgiving dinner at our house without the grand finale – the pumpkin pie. I’ve never been much of a pumpkin pie person. I find that often pumpkin pie is kind of boring and soggy, but when I tried Rosie’s mom’s, it changed pumpkin pie for me. I love this recipe because it is rich and creamy and the apricot jam gives it a nice kick. The crust calls for whipping cream instead of water. I use canned pumpkin because according to the folks at America’s Test Kitchen, most people can’t distinguish between fresh and canned pumpkin once it is baked in a pie. This can be made one day ahead.

The Ultimate Pumpkin Pie 
(there sure are a lot of ultimates in Thanksgiving recipes)
Adapted from a Bon Appétit recipe, but I’m not sure what month or year

Crust
1 ¼ cups all purpose flour
½ cup powdered sugar
½ (1 stick) chilled butter, cut into pieces
3 tablespoons whipping cream

Filling
¾ cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon corn starch
2 teaspoons ground cinnamon
¾ teaspoons ground ginger
¼ teaspoon (generous) salt
1 16-ounce can solid pack pumpkin
¾ cup whipping cream
½ cup sour cream
3 large eggs, beaten to blend
¼ cup apricot preserves

For crust:
Preheat oven to 350 degrees. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill 15 minutes.

Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at ½ inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.

Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven to 325 degrees.

Spread preserves over bottom of crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold.

For Filling:
Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.

2 comments:

  1. Mmmm, I LOVE pumpkin pie! This looks like a really interesting recipe.

    ReplyDelete
  2. if you try it, let me know what you think. i like that it´s a bit different than the standard.

    ReplyDelete

Hey, thank you!

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