Pumpkin Pie

Hope everyone had a fabulous Thanksgiving weekend! I rediscovered my addiction to stuffing (only forgetting since last Christmas…) and woke up early yesterday to make the pies.


This year I made salted caramel apple pie (see above and two posts ago) and of course, classic pumpkin pie. This pie is warm and perfectly spiced and has a nice thick texture. The Cointreau adds a nice depth of flavour, but can be omitted if desired.

I also continued my braid experimentation, this time trying a 5-strand fishtail around the border, again not as hard as you think!  Give it a shot with the steps below.

Ingredients

  • 1.5 batches pie dough, rolled and one in buttered pie pan (see blood orange custard pie post)
  • Egg wash (1 egg mixed with teaspoon of water)
  • 2 cups canned pure pumpkin
  • 3/4 cups packed brown sugar
  • 3 tbsp fancy molasses
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • Pinch of allspice
  • 1/2 tsp salt
  • 3 large eggs
  • 1 1/3 cups whipping cream
  • 2 tbsp cointreau 

Steps

Let’s start with the crust. 

Evenly cut the dough into 1/4 inch strips (use a ruler to help). Divide into sets of 5 and press them together at the top, fanning out the strips. Take the outermost right strip and cross it over the two beside it, so it is in the middle.  Then, take the outermost left strip and cross it over the two beside it so it’s now in the middle.  Repeat the braiding until complete.



You’ll need about three of these braids for the whole rim.  Brush the rim of the dough in the pan with egg wash and set a braid on top, gently pressing down to set.  You can connect each braid by the end pieces or cover the joints with dough cutouts.



Prick the dough all over the bottom and sides with a fork about 20 times and place in freezer for 15 minutes.  Line the dough with foil leaving no gaps between the foil and dough and place pie weights or dried rice or beans in the pan, with more around the outside to prevent dough shrinkage.

Bake at 425F for 20 minutes. Remove from oven and carefully remove weights and foil. Brush crust with egg wash and bake again for 2-3 minutes.  Allow to cool completely.


For the filling, whisk together pumpkin, sugar, molasses and spices. 


Add eggs one at a time, whisking well between each addition. Slowly whisk in cream. Add Cointreau and whisk until combined. Carefully pour into cooled pie shell.


Bake at 400F for 10 minutes, lower temperature to 350F and bake 35-40 more minutes until the outsides are puffed and the middle jiggles like gelatin. Allow to cool.






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