I moved my Thanksgiving dinner to Saturday (today) instead of Thursday, because in the past having a big meal that late at night was uncomfortable. It also means family and friends are more easily able to join us!
Surprisingly I have never made a pumpkin pie myself. I have eaten a lot of pumpkin pies in my years I have loved them since I was a kid and never understood why we didn't eat them all year long! When thinking of what recipe to use I didn't even look at another book, as I remembered there was a recipe in Joanne Chang’s Flour. I know a few other books in my crazy obsessive collection that probably have perfectly acceptable recipes, but this one stood out in my memory.
The pie is super-pumpkiny and tasted amazing. It was the perfect smooth and creamy constancy that made me forget about any other pumpkin pie from my past! Might become my go-to pumpkin pie recipe! Enjoy! And Happy (belated) Thanksgiving!!
Super-Pumpkiny Pumpkin Pie
2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 cup unsalted butter, cut into cubes
2 egg yolks
3 tablespoons milk
Equipment: 9-inch pie pan
Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.
Meanwhile, whisk together the yolks and milk in small bowl.
Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)
1 ½ cups canned pumpkin
½ cup brown sugar
2/3 cup heavy cream
7 tablespoons sweetened condensed milk
6 ½ tablespoons evaporated milk
¼ teaspoon vanilla extract
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch ground clove
1 egg yolk
On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.
Preheat the oven to 350 degrees F.
Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.
Meanwhile, make the Filling: Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve
To Finish: I added cinnamon and vanilla to whipping cream and whipped it up!! Topped our pumpkin pies!
What I made last year: Spiced Pumpkin Cheesecake
Note: Sorry the pictures aren't that good. It’s hard this time of year to get pictures in natural daylight. First it isn't light for long and second I live in England most of the time this time of year it’s cloudy! I have one slice of pie left that I am coveting until the morning to try to get a better picture! At least that’s what I've told everyone! ;0)