Thanksgiving Pumpkin Pie
For many years, pumpkin pie used to be my least favorite Thanksgiving dessert. Typically made with evaporated milk (the most common ingredient well-stocked in grocery stores this time of year), the ubiquitous pie tasted as earthy and plain as a pumpkin. Ever since I found this custardy luxurious version, I have enjoyed it with piping hot morning coffee the day after Thanksgiving. The caramelized hard sugar crust adds both texture and sophistication.
This year, a failed attempt at Apple Tarte Tatin gained me a wonderful short crust recipe which pairs fabulously with my pumpkin pie.
Short Crust:
Ingredients:
1 1/2 cups all purpose flour
1/2 cup almond flour
1/2 tsp baking powder
8 tbsp butter
1/2 tsp table salt
50g confectioners sugar
1 egg lightly beaten
Instructions:
Combine flours and baking powder
Melt butter in medium sized pot, remove from heat, and set aside to cool for one minute
Whisk in confectioners sugar and salt
Whisk in flour mixture, 1/3 at a time, into butter using a rubber spatula
Add egg and form dough (add little extra water if dough is too dry)
Wrap dough in saran wrap and press into round disk
Store in fridge for 1 hour before rolling out into 13 inch crust if using a 9.5 inch pie pan
Blind bake short crust (with foil and pie weights) at 375F for 15 minutes (crust should be warm when pouring in pumpkin filling)
Pumpkin pie filling
Ingredients:
1 15-ounce can of Libby’s pure pumpkin
90g plus 4 tbsp sugar
3 large eggs
1 1/4 cup heavy cream
1 tsp cinnamon powder
1 tsp ground ginger
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt
Instructions:
While baking short crust at 375F, make this filling
Whisk together all ingredients
Pour into warm pie crust shell and bake for about 45-50 minutes, until center is set
Cool pie on rack for 30 minutes and then chill in fridge for up to 1 day
Right before serving, sprinkle 2 tbsp sugar on pie surface and use torch to caramelize, then sprinkle another 2 tbsp of sugar on top of caramelized surface and torch to form a thin crust of glassy sugar. Enjoy alone or with some whipped cream.