Pumpkin Pie
Blog post.
Recipe for (1) 9" pie crust or (2) 14" x 4.5" tarts
Ingredients:
Sweet Pie Crust
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 tsp Kosher salt
1 stick + 1 Tbsp cold unsalted butter
1 large egg yolk
Pumpkin Filling
15 oz. pumpkin puree
8 oz. cream cheese, room temperature
3 eggs
3 tsp vanilla extract
3/4 cups light brown sugar
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp ginger
Making the pastry crust
1. Using your food processor, add the flour, confectioners' sugar, and salt and pulse to mix.
2. Add the diced butter, and the egg yolk and process in long pulses until the dough forms clumps and is coming together. Slowly add a tablespoon of cold water at a time (approximately 2-3 Tbsp required) to bring together. Do not over mix.
3. Turn the dough out onto your work surface and lightly knead together to make sure all ingredients are incorporated smoothly together.
4. Wrap in plastic wrap and place in the refrigerator for about 20-30 at the minimum to chill.
5. Time to roll out the dough. Flour your working surface and lightly flour the dough as well. Roll out the dough until it's about 1/4" thick and larger than your pie/tart shell. You can flip the dough over as you're rolling out to get a smother roll out.
6. Hold the rolling pin at one end of the dough and lightly start rolling it up and around. Make sure the dough is loose and gently drape into the pie/tart shell. Trim up the dough and place pie/tart dish into the refrigerator for 30 mins or freezer for 10-15 mins. The dough should be cold when you add the pumpkin filling and place in the oven.
Making the pumpkin filling
1. Beat the cream cheese until smooth in a stand mixer.
2. Add the other ingredients to the mixer and blend until combined.
3. Pour the ingredients through a sieve or fine mesh strainer to make sure the cream cheese is fully blended.
Prepping for the oven
1. Pre-heat the oven to 350 degrees.
2. Pour the pumpkin filling in the cold pastry crust. Bake for approximately 45-55 mins depending on pie or tart shell used. The crust should be lightly brown and the filling slightly jiggly, just barely.
3. Note - When adding a decorative element like the pastry leaves, these need to be baked separately and added after the pumpkin pie/tart has been baked otherwise they'll sink.
Pastry inspired by Doris Greenspan. Filling original recipe.
Recipe for (1) 9" pie crust or (2) 14" x 4.5" tarts
Ingredients:
Sweet Pie Crust
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 tsp Kosher salt
1 stick + 1 Tbsp cold unsalted butter
1 large egg yolk
Pumpkin Filling
15 oz. pumpkin puree
8 oz. cream cheese, room temperature
3 eggs
3 tsp vanilla extract
3/4 cups light brown sugar
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp ginger
Making the pastry crust
1. Using your food processor, add the flour, confectioners' sugar, and salt and pulse to mix.
2. Add the diced butter, and the egg yolk and process in long pulses until the dough forms clumps and is coming together. Slowly add a tablespoon of cold water at a time (approximately 2-3 Tbsp required) to bring together. Do not over mix.
3. Turn the dough out onto your work surface and lightly knead together to make sure all ingredients are incorporated smoothly together.
4. Wrap in plastic wrap and place in the refrigerator for about 20-30 at the minimum to chill.
5. Time to roll out the dough. Flour your working surface and lightly flour the dough as well. Roll out the dough until it's about 1/4" thick and larger than your pie/tart shell. You can flip the dough over as you're rolling out to get a smother roll out.
6. Hold the rolling pin at one end of the dough and lightly start rolling it up and around. Make sure the dough is loose and gently drape into the pie/tart shell. Trim up the dough and place pie/tart dish into the refrigerator for 30 mins or freezer for 10-15 mins. The dough should be cold when you add the pumpkin filling and place in the oven.
Making the pumpkin filling
1. Beat the cream cheese until smooth in a stand mixer.
2. Add the other ingredients to the mixer and blend until combined.
3. Pour the ingredients through a sieve or fine mesh strainer to make sure the cream cheese is fully blended.
Prepping for the oven
1. Pre-heat the oven to 350 degrees.
2. Pour the pumpkin filling in the cold pastry crust. Bake for approximately 45-55 mins depending on pie or tart shell used. The crust should be lightly brown and the filling slightly jiggly, just barely.
3. Note - When adding a decorative element like the pastry leaves, these need to be baked separately and added after the pumpkin pie/tart has been baked otherwise they'll sink.
Pastry inspired by Doris Greenspan. Filling original recipe.
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