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baking pie

pumpkin pie

Saturday, November 17, 2018

pumpkin pie

Several people asked for this recipe after I posted a photo of the pie on Instagram, so here it is. This is the pumpkin pie I’ve made at the last couple Thanksgivings, and it’s gone over quite well my family gathering. It is dreamy-creamy, and boasting of pumpkin flavor. Other pumpkin recipes you may enjoy: Baked Pumpkin Donuts, Pumpkin Poundcake with Chocolate, Pumpkin Scones, and Ginger Cake with Pumpkin Moussaline.

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I am going to admit publicly that I am one of the many that start playing Christmas music in November. However, I am well aware that not everyone shares my enthusiasm for holiday tunes (for instance, if I look over and my husband has crazy eyes, I know it’s probably time to put on something else, ha). I’ve created two playlists in Apple music that have a nice mix of both holiday and ‘regular’ music, and if you subscribe to Apple music you can listen, too! (Also, this isn’t sponsored by Apple music, I just use it a lot.) The first one is called Ease Into Christmas, and you can listen here. The second is called Ease Into Christmas: Jazz + Classics Edition, and you can listen to that here. I add to both playlists frequently, so you might not always get the same thing twice; you’ve been warned. I also have a playlist started that is just straight Christmas music (if you are ready to take the plunge) and that one is called Christmas Fun. (If you don’t have Apple music, I do have some playlists over on Spotify as well: Holiday Mix 2016, Quiet Holiday, and Classic Christmas.)

pumpkin pie

pumpkin pie

pumpkin pie

Pumpkin Pie
This is adapted from several favorite pumpkin pie recipes, but the main two it is borrowed from is Yossy’s Winter Luxury Pie from her beautiful book Sweeter Off The Vine, and Cook’s Illustrated’s Pumpkin Pie from Baking Book.

A few notes: If you use a deep 9-inch pie pan, the filling fits perfectly; if you use a shallower pan, you may have to omit 1/2 cup of the filling (Yossy has a note in her book that you can bake any extra filling alongside the pie in a buttered ramekin until it puffs slightly in the center. I haven’t tried this tip, but – genius.). If you don’t want to use crème fraîche (it will add a subtle tang of flavor), you replace it with whole milk instead (so one cup whole milk total). I decorated the cake with whipped cream and roasted pepitas. Everyone told me how beautiful the pepitas looked and then picked them all off when eating the pie, so I might omit them this year. But I personally like the crunch they give.

1 single pie crust, par baked (recipe follows)
1 cup heavy cream
½ cup crème fraîche (see note; can be replaced with whole milk)
½ cup whole milk
3 large eggs plus 2 large yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
½ cup brown sugar
¼ cup granulated sugar
¼ cup maple syrup
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¾ teaspoon salt
1 tablespoon black strap rum (optional)

Preheat oven to 400F. While the pie shell is baking (see recipe below), whisk cream, milk, crème fraîche, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, sugars, maple syrup, cinnamon, ginger, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly until thick and shiny, 10 to 15 minutes.

Remove pan from heat and stir in the black strap rum if using. Whisk in cream mixture until fully incorporated. Strain the mixture through fine-mesh strainer set over a medium bowl, using a spatula to press the solids through the strainer. Re-whisk the mixture and transfer to warm pre-baked pie shell. Return the pie plate with baking sheet to the oven and bake pie for 10 minutes. Reduce the heat to 300°F and continue baking until the edges of the pie are set (an instant-read thermometer inserted in center should register 175F), 20 to 35 minutes longer. Transfer the pie to wire rack and cool to room temperature, 2 to 3 hours (it can also be refrigerated for several hours before serving). Cut into wedges and serve with whipped cream.

Single Crust Pie Dough
From The Vanilla Bean Baking Book

9 tablespoons (128 grams) unsalted butter, cold
ice water
1 ¼ cups (180 grams) all-purpose flour
1 tablespoons sugar
½ teaspoon salt

Cut the butter into slices (8-10 slices per stick). Put the butter in a bowl and place in the freezer. Fill a medium-sized measuring cup up with water, and add plenty of ice. Let both the butter and the ice sit for 5-10 minutes.

In the bowl of a standing mixer fitted with a paddle attachment, combine the flour, sugar, and salt. Add half of the chilled butter and mix on low, until the butter is just starting to break down, about a minute. Add the rest of the butter and continue mixing, until the butter is broken down and in various sizes (some butter will be incorporated into the dough, some will still be a bit large, but most should be about the size of small peas). Stop the mixer and use your hands to check for any large pieces of butter that didn’t get mixed or any dry patches of dough on the bottom of the bowl; break up the butter and incorporate the dry pieces as best you can. Slowly add the water, a few tablespoons at a time, and mix until the dough starts to come together but still is quite shaggy (if the dough is not coming together, add more water 1 tablespoon at a time until it does).

Dump the dough out on your work surface and flatten it slightly into a square. Gather any loose/dry pieces that won’t stick into the square and place them on top. Gently fold the dough over onto itself and flatten again. Repeat this process 3 or 4 more times, until all the loose pieces are worked into the dough. Be very gentle with your movements, being careful not to overwork the dough. Flatten the dough
one last time into a circle, and wrap in plastic wrap. Refrigerate for 30 minutes (and up to 2 days) before using.

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400°F. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.

Trim overhang to 1/2 inch beyond lip of 9-inch pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Freeze dough for 20 minutes while the oven preheats. Remove pie pan from the freezer, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven. Let cool only slightly before filling with pumpkin pie filling.

pumpkin pie

  • Reply
    Tori//Gringalicious.com
    Thursday, November 23, 2017 at 9:19 am

    Happy Thanksgiving, and thanks for sharing this wonderful recipe!

  • Reply
    fatimah
    Thursday, November 23, 2017 at 2:51 pm

    such a gorgeous pie!

  • Reply
    Good Food Reads: It's The Most Wonderful Time of the Year! | With Two Spoons
    Friday, November 24, 2017 at 9:38 pm

    […] case you need more pumpkin pie (who […]

  • Reply
    Laura Edgerton
    Saturday, November 25, 2017 at 8:37 pm

    I keep coming back to this pie because the pumpkin filling looks so incredibly creamy, and that twisty braided crust (!) And anything with creme fraiche is just amazing. I can’t wait to try out this recipe. Thank you for sharing!

  • Reply
    Natalie
    Sunday, November 26, 2017 at 1:42 pm

    Such a beautiful pie! Love its simplicity and elegance ?

  • Reply
    Brielymar
    Monday, November 27, 2017 at 11:28 pm

    What temperature are we supposed to cook the pie at before reducing the heat to 300°? 400°? 350°?

    • Reply
      Sarah
      Monday, November 27, 2017 at 11:46 pm

      Sorry about that! It is 400F. I fixed it in the recipe.

  • Reply
    Kristina Ann
    Tuesday, November 28, 2017 at 12:30 pm

    I made this last night and it is the most beautiful looking pie – shiny and perfect with no cracks! The flavor and texture is outstanding – thank you!!

  • Reply
    Abby | Lace & Lilacs
    Thursday, November 30, 2017 at 10:20 am

    This pie looks too delicious, if only I could have a slice right now!

  • Reply
    Nancy Lee
    Saturday, December 2, 2017 at 10:01 am

    I’ve seen a fair number of pumpkin pies, but that might be one of the best I’ve ever seen!

  • Reply
    Jolia
    Tuesday, October 30, 2018 at 12:06 am

    All of these are beautiful! I don’t know which I like most! With warm weather finally here (in San Diego, at least), I’m sure to being making many if not all of these over the next weeks and months.

  • Reply
    Linda L.
    Sunday, November 18, 2018 at 12:27 pm

    How did you get the whipped cream into that shape?

  • Reply
    Lauren C.
    Monday, November 19, 2018 at 2:18 pm

    This recipe looks beautiful! What are the rules about refrigerating it. I want to bake it and then take it on the plane, and I want to make sure it won’t go bad with being out of the fridge all day. I’ll wait to do the whip cream until I’m at my destination!

  • Reply
    Ellen
    Wednesday, November 21, 2018 at 2:23 pm

    Just made this for Thanksgiving. Tasted my little sampler ramekin since I used a small pie pan. I had a LOT of leftover filling for my standard depth 8″ pan. I like it very much but next time I would dial back a bit of sugar and dial UP the spices. But that may just be me and I will see how it tastes after overnight chill. I couldn’t wait more than 30 minutes to try it!

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