Perfect Pumpkin Pie
Pumpkin pie must be one of the best things about fall. There is nothing better than the smell of one baking in your oven. Except eating it with freshly whipped cream.
I made two pumpkin pies this week using two different recipes. First I made Martha Stewart’s pumpkin pie. It was good, but not quite the traditional pumpkin pie I was hoping for. I used homemade pumpkin puree, and as DH put it, this pie was very natural tasting. The next recipe I used was Libby’s Famous Pumpkin Pie. I was hoping not to like this as much. I used good ‘ol Libby’s pumpkin puree, and am sad to say that I liked it better than the freshly roasted pumpkin. It goes against everything I believe in, but there it is.
- 1/2 recipe deep-dish Pate Brisee (recipe follows, make the whole batch and freeze the extra for another pie)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 ounces) Libby’s 100 percent pure pumpkin
- 1 can (12 ounces) evaporated milk, preferably Nestle Carnation
- Whipped cream, for serving (optional)
- Preheat oven to 425 degrees. On a lightly floured work surface, roll pate brisee into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch deep-dish glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Prick bottom of dough all over with a fork; set aside.
- In a small bowl, mix together, sugar, cinnamon, salt, ginger, and cloves. Beat eggs together in a large bowl. Add sugar mixture and pumpkin; stir to combine. Stir in evaporated milk until well combined.
- Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes. Transfer to a wire rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.
Pate Brisee (butter pie crust)
Makes two 8- to 10-inch single-crust pies or one 8- to 10-inch double-crust pie
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons coarse salt
- 1 1/2 teaspoons sugar
- 1 1/2 cups (3 sticks) chilled unsalted butter, cut into small pieces
- 3/4 cup ice water
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
From The Martha Stewart Show, November 2007