Pumpkin Pie

November 08, 2010

I love this time of year. And there's nothing more perfect than a classic pumpkin pie. Nothing fancy, nothing frilly.. just delicious.


Pie crust:
1 stick of butter, cubed & very cold
1 1/2 cups flour
pinch salt
couple Tablespoons cold water

Pie crust is easy peasy, I promise. You just have to know what you're getting into and know all of the steps before you begin.

If it's your first time, take the cubed butter, flour and salt, place it in a large bowl, give it a small toss, and place it in the fridge for 15 minutes. If you've done this before, skip this.

With the tips of your fingers, mix the butter and flour until the butter forms small pea-like shapes or wet sand. You want to work fairly quickly so the warmth of your hands doesn't make the butter too soft.

Once that's done, add a tablespoon of cold water at a time. Add however many more spoonful's (you usually don't need more than three) until it's well-combined. You don't want to overmix, but you also don't want it to stay crumbly. Just until it forms a mass that can stick together on its own.

Cover it with cling film and form it into a disc. Let it chill in the fridge for 20 minutes. (It's okay if it's in there a little longer.)

1 15-oz can pumpkin puree
3/4 cup brown sugar
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon sea salt
1/2 cup heavy cream

Preheat the oven to 350

Throw everything in a bowl and give it a good mix. That's it! If you're cautious, you could whisk the eggs in a separate bowl so they're broken up and then add it after. But it's pretty simple.

Assemblage time.

Put the filling aside and take your crust out.

Flour your surface and rolling pin and give the crust a good roll. Place the crust (carefully) into your pie dish. Close any tears with a pinching action. It doesn't have to be perfect, but you do want it to reach the top of the dish.

"Blind bake" the crust, which just means baking the crust without the filling for 15 minutes.

Take the crust out, fill it, and bake the pie for 45-50 minutes until nice and brown.

Cool completely and EAT! a la mode.. perhaps? :)

Tammy's notes: Blind baking- some people put "pie weights" (uncooked beans or rice) on top of the crust while it's baking (with parchment or foil in between) so the crust doesn't bubble up. With this crust, that's not necessary. I don't think it's necessary for any pie really.. because once you take the crust out the supposed bubble usually deflates. Or you can just push it down. Pie weights just seem to be added stuff in the kitchen and the whole process. No thanks.

Also, make sure you DO NOT get "pumpkin pie filling".

Lastly, don't be scared to fill the pie to the tippy top. Obviously not so much that a little movement will have it spilling everywhere.. but keep it close to that. And while it's baking, it's going to get bigger.. kind of scarily-so. But it'll ease up once it's out, I promise.