Pumpkin Pie

chef 998002's Note:

thanksgiving

• Total Time: 1 hrs 20 mins
• Prep Time: 25 mins
• Cook Time: 55 mins

Ingredients:

Serves: 8

Yield: 8.0 pieces

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 1/2 cup unsalted butter, chilled, and cut into 1 inch pieces
• 1/8 ice water
• 3 large eggs
• 2 cups fresh pumpkin puree
• 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
• 1/2 teaspoon salt

Directions:

1. Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
2. 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.
3. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) 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 (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. 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 before pouring in the filling.
4. 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 to 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 (2.54 cm) from side of pan will come out almost clean.)
5. Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.
6. Read more: http://joyofbaking.com/pumpkinpie.html#ixzz0U9kntFO4.

Reviews

[Sue's Kitchen]

This recipe was very good and went well with my first attempt using fresh pumpkin. I found the texture a little less dense then when I have used canned pumpkin. It was much more fluffier however, the spices were perfect. I did add 1/4 tsp of nutmeg with the other spices. Thanks for posting!

[Roger/OH]

I made this pie using fresh pumpkin puree Fresh Pumpkin Puree.
The pie turned out perfect and tasted real good. The only reason for 4 stars instead of 5 is, I didn't feel it was quite as good, by a small margin, as the pie I make from Libby's puree.
This was my first time using fresh pumkins.