PDA

View Full Version : Pumpkin Pie



Karenne
November 11th, 2008, 09:20 PM
This is a rich, spicy pie that slices well and has a bright pumpkin flavor. Two hints for a better result: mix the filling together a day in advance to give the spices a chance to blend, and be sure to remove the pie from the oven while the center is still wobbly; overcooking it will cause the filling to crack. Light Spice Cookie (http://www.kingarthurflour.com/shop/RecipeDisplay?RID=R747€ class=) cutouts are an easy way to dress up the top of the pie for company.

Our Guarantee: This pie will be spicy and rich, and slice well once chilled.


Filling

1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper (optional)
3 large eggs, beaten
3 cups (or one 15-ounce can) pumpkin
1 1/4 cups light cream or evaporated milk

Crust


1/2 batch Piecrust (http://www.kingarthurflour.com/shop/landing.jsp?go=DefaultRecipe&recipe_id=19)
Filling


3 1/2 ounces granulated sugar
3 1/4 ounces brown sugar
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper (optional)
3 large eggs, beaten
3 cups (or one 15-ounce can) pumpkin
10 ounces light cream or evaporated milk
Crust


1/2 batch Piecrust (http://www.kingarthurflour.com/shop/landing.jsp?go=DefaultRecipe&recipe_id=19)
Directions

1. In a large mixing bowl, whisk together the sugars, flour, salt, and spices.
2. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.
3. Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400F.
4. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.
5. Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.


Tips from our bakers


This recipe makes enough filling to generously fill a 9" pan that's at least 1 1/2" deep. If your pan isn't quite that big, you can bake any leftover filling in custard cups; it will take 25 to 30 minutes to cook.
Pumpkin pie filling is basically a custard; the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it's important to remove the pie from the oven before the center is completely set. Leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center.
Mixing the filling a day in advance (refrigerate until using) will improve the flavor of this pie by giving the spices' flavors a chance to blend.