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Traditional Pumpkin Pie

October 9, 2011

Traditional Pumpkin Pie

Traditional Pumpkin Pie

Happy Thanksgiving to those of you who live in Canada!  It certainly has been an unusual day for us here.  Normally, when we are in October the leaves have changed and the air is crisp and cool.  Today, that is far from the norm, it is 26 degrees Celsius and the leaves are still green.  It is definitely an anomaly.  Not that I am complaining.  Well, I am a little because it is hard to get into the Thanksgiving spirit when mother nature has not begun setting the ambiance for us.  I’ll get over it.

I am super excited about this years Thanksgiving because we have a very special guest staying with us.  My boyfriends mother has flown half way across the country to stay and visit with us.  It is wonderful because as I mentioned yesterday I do not have a lot of my own traditions established when it comes to Thanksgiving.  I love that she is with us because she is a wealth of knowledge when it comes to cooking and how to’s.

The one thing that is a must for me when it comes to Thanksgiving is pumpkin pie.  Good ol’ fashioned pumpkin pie.  I actually don’t have a lot of experience baking pumpkin pies.  I didn’t let that deter me.  When I was growing up my mom made the most spectacular pumpkin pie.  It was soft, creamy and very pumpkiny!  This recipe is quite similar to my mom’s recipe with a slight variation.

Pumpkin Pie

Ingredients

Pate Brisee (Short Crust Pastry)

1 1/4 cups all-purpose flour

1 tablespoon granulated white sugar

1/2 cup butter, chilled, and cut into 1 inch pieces

1/8 to 1/4 cup ice water

Pumpkin Filling

3 large eggs

2 cups fresh pumpkin puree or 1 – 15 ounce can pure pumpkin

1/2 cup heavy whipping cream

1/2 cup light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

To Make the Short Crust Pastry

In a food processor, place the flour, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Add 1/8 cup (about 2 tablespoons) water and process just until the dough holds together when pinched. If necessary, add the remaining water.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch pie pan. Tuck the overhanging pastry under itself and use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes.

Increase the oven temperature to 375 degrees F and place rack in bottom third of the oven.

To Make the Pumpkin Filling

In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45-55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.

Makes one 9 inch pie.

From joyofbaking.com

Traditional Pumpkin Pie

Traditional Pumpkin Pie

I hope that you are enjoying your Thanksgiving and that you have a lot to be thankful for.

From our kitchen to yours,
Sydney Jones

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