Monday, November 10, 2008
Spiced Pumpkin Pie
I know, pumpkin pie is a North American classic, and has been for years. You all have probably been making them, or sampling them, forever. Most of you undoubtedly celebrate Thanksgiving with a slice of pumpkin pie(or two...or three) and I must admit that I've felt somewhat out of loop knowing I had never had a piece. As you probably know, pumpkin isn't a commonly used ingredient in France.. and Thanksgiving not exactly a celebrated holiday - hence my lack of pumpkin-pie eating growing up. All to say, that I was in dire need of making my very first pumpkin based dessert! I followed Anna Olson's recipe from foodtv.ca October 'cooking club challenge', and found myself happily surprised when I was sent a copy of Food 2.0:Secrets From The Chef Who Fed Google as a winning prize.
And what could be better to complement a lovely orange-tinted pie than the scenic view of falling fall leaves?
For the dough, follow my fail-safe pate brisee recipe.
2 cups canned pumpkin
3/4 cup light brown sugar, packed
2 tbsp fancy molasses
1 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp fine salt
3 large eggs
1 1/3 cups whipping cream
Preheat oven to 400 degrees F.
On a lightly floured surface, roll out the dough to just under 1/4 inch thick. Dust the bottom of a 9-inch pie shell with flour and line with the dough. Trim edges, keeping scraps to roll and cut for garnish, if desired. Blind bake (using beans to make sure the dough does not rise) for 7-8 minutes.
In the meantime, make the filling :whisk the pumpkin with the brown sugar, molasses spices and salt. Whisk in the eggs and the whipping cream. Pour into the pre-baked pie shell.
Bake for 10 minutes, then lower temperature to 350 degrees F. and bake for 20 to 30 minutes, or until the filling puffs just a little around the edges but still has a bit of jiggle in the center when moved. Allow to cool to room temperature, then chill completely.
To serve the pumpkin pie warm, it is recommended to bake and chill completely, then re-warm in a 300 degrees F. oven for 15 minutes before slicing. Enjoy!