I've always been fascinated with pumpkin pie. We don't celebrate Thanksgiving here, so it's not a common sight in this part of the world. Literally, I've only seen it in movies and episodes of Friends.
I imagine the rich orange filling to be pudding-like, sweet and rich, bursting with flavor once in the mouth. It'll be like eating cake, only better. And I used to puree pumpkin for my kids when they were babies, so I'll be coming full circle, making their early sustenance into dessert!
I got the kids to help. They made the crust, Pate Brisee, which is basically rubbing butter into flour. They also cut the crust decorations. They were a bit blah about the fact that it was pumpkin in the pie, but when I brought out the cream, the battle was won! For them, it has to be equal pie to cream ration, or they won't touch it. Whatever gets them eating pie, I suppose.
This is a Martha Stewart recipe. No tweaking necessary!
For Pate Brisee:
2.5 cups all purpose flour
1 tsp salt
2 sticks butter
1/4 cup ice water
1 egg yolk
Combine dry ingredients in a bowl, and rub in butter until the batter comes together. Add ice water gradually so the dough holds together without bring sticky or wet. Turn dough onto clean surface. Divide in half and place each half in a plastic wrap. Refrigerate for one hour.
On a floured surface, roll out one half of the dough to a 12-inch round. Fit dough onto a 9-inch pie dish, pressing into the edges. Trim the sides of the dough. Prick the bottom all over with a fork.
On a floured piece of parchment, roll out the other half of dough. Transfer onto a baking sheet. Chill both the pie shell and sheet of dough until firm, about 30 minutes.
The recipe asked to use a triangle cutter, but i didn't have any, so I used a mini heart-shaped cutter. Cut out about 30 hearts from the sheet of dough. Whisk one egg yolk with a tablespoon on water. Brush one side of the hearts with the egg wash, and press gently, overlapping, onto the rim of the pie dish. Work until entire rim is covered. Chill pie shell for 30 minutes, until firm.
Preheat oven to 375 d Fahrenheit.
Line shell with parchment paper. Fill with dried beans as pie weights. Bake for 20 minutes, until the edges turn slightly golden. Remove the parchment and weights, and return the shell to the oven, baking for another 20 minutes. Cool on a wire rack.
For the filling:
3 large eggs
1.5 cups pumpkin puree
3/4 cup brown sugar
3/4 tsp cinnamon powder
3/4 tsp ground ginger
1/2 teaspoon salt
1.5 cups evaporated milk
Whisk all ingredients together. Lower the oven temperature to 350 d F. Pour mixture into the cooled crust and bake for 40 minutes. Transfer to a wire rack and cool completely. Serve with whipped cream.