Servings: 8-10
Ingredients:
Crust:
1 1/4 cups all-purpose flour
1 tbsp. granulated sugar
1/2 tsp. salt
4 tbsp. (1/2 stick/2 oz/56g) cold unsalted butter, cut into small pieces
3 tbsp. cold vegetable shortening, cut into small pieces
3 tbsp. very cold water
Filling:
1 can (15 oz.) 100% pure pumpkin
2/3 cup firmly packed light brown sugar
1 cup heavy cream
2 large eggs
1 egg yolk
4 tsp. all-purpose flour
3/4 tsp. vanilla extract
3/4 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
Pinch of ground cloves
Pinch of salt
Whipped Cream Topping:
3/4 cup heavy cream
2 tbsp. granulated sugar
1/2 tsp. vanilla extract
Instructions:
To Make The Crust:
In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to blend. Add the butter and shortening and pulse until reduced to 1/2-inch pieces. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass. Transfer the dough to a work surface and shape into a 5-inch disk. Wrap with plastic wrap and refrigerate until well chilled, at least 2 hours.
Position a rack in the center of an oven and preheat to 425°F (220°C).
On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer the dough to a 9-inch pie dish, fit the dough into the dish and trim the edges, leaving a 1/2-inch overhang; reserve the trimmings, if desired. Fold under the excess dough and, using your thumb, decoratively flute the edges. For an attractive finishing touch, roll out the trimmings and, using small leaf-shaped cutters, cut out leaves and press them gently onto the fluted edge. Freeze the dough for at least 30 minutes or up to 1 hour.
Line the frozen crust with aluminum foil and fill with pie weights, uncooked rice or dried beans. Bake for 15 minutes. Remove the weights and foil and continue to bake until the shell is golden, about 5 minutes more. Transfer the pie dish to a wire rack and let the shell cool completely. Reduce the heat to 325ºF (160°C).
To Make The Filling:
In a large bowl, combine the pumpkin puree, brown sugar, cream, eggs, egg yolk, flour, vanilla, cinnamon, nutmeg, cloves and salt and whisk until smooth. Pour into the crust.
Baking The Pie:
Bake the pie until the filling is set but the center still jiggles slightly when the pie dish is gently shaken, about 50 minutes, or longer if using a metal pie dish. Transfer the dish to the rack and let the pie cool completely.
Making The Whipped Cream:
To make the whipped cream, in a deep bowl, combine the cream, granulated sugar and vanilla. Using an electric mixer, beat the cream mixture until soft peaks form and the cream is billowy, about 2 minutes. Cover and refrigerate until ready to serve or for up to 2 hours. Serve the pie at room temperature or slightly chilled, topped with the whipped cream.
Makes 8-10 servings.
Source: DianasDesserts.com
Date: November 1, 2002