Picture-Perfect Pumpkin Pie
There is a depressing episode of Full House where they are trying to honor their dead mom during Thanksgiving by cooking family traditions. Stephanie drops the “Picture-Perfect Pumpkin Pie” and ruins everything, as she always does. Now, every Thanksgiving, it’s become a Skladany tradition for my sister and me to call the pumpkin pie “picture perfect” and pretend we’re about to drop it. This either makes us clever and hilarious or utterly insensitive (likely the latter). Regardless, you’ll want to not drop this Picture-Perfect Pumpkin Pie, sweetened with maple syrup, which absolutely deserves a spot on this year’s holiday dinner table. Or, if you’re anything like my dad, a spot under a mountain of whipped cream that rivals the height of Kilimanjaro.
Ingrediënten
FOR THE PIE CRUST
- 2 cups all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon sugar
- 1 stick unsalted butter cut into ½-inch pieces and chilled
- 6 to 7 tablespoons ice water
FOR THE PUMPKIN FILLING
- 1 2-pound sugar pumpkin, halved, seeds removed
- 1 tablespoon olive oil
- 3 eggs
- ½ cup heavy cream
- ½ cup maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
- Whipped cream see page 155, for serving
Instructies
- First make the piecrust: In a food processor, combine the flour, salt, and sugar.
- Pulse to combine.
- Add the butter and pulse until the butter is broken down into pea-size pieces.
- Slowly drizzle in the water while pulsing until the dough just comes together.
- On a clean work surface, gather the dough together and form it into a disk.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375ºF.
- Place the dough on a lightly floured work surface and roll it out into a 14-inch round.
- Transfer the dough to a 9-inch deep-dish pie plate, allowing the excess dough to hang off the edges.
- Trim the overhanging dough to 1 inch.
- Fold the dough under itself and crimp the edges.
- Chill in the fridge for 15 minutes.
- Line the dough with parchment paper and fill with pie weights or dried beans.
- Bake for 20 minutes.
- Remove the parchment and the weights or beans and bake for 15 minutes longer, until golden in color.
- Remove the crust from the oven and let cool completely before adding the filling.
- Raise the oven temperature to 400°F.
- Make the pumpkin filling: Line a baking sheet with foil.
- Drizzle the pumpkin with the olive oil and then place it cut-side down on the prepared baking sheet.
- Bake until tender, 35 minutes.
- Let cool.
- Reduce the oven temperature to 350ºF.
- Scoop the flesh of the pumpkin into a food processor (You should have about 2 cups).
- Add the eggs, cream, maple syrup, cinnamon, ginger, nutmeg, and salt.
- Pulse to combine.
- Pour the filling into the cooled pie crust and smooth the top.
- Bake until the center is firm, 60 to 70 minutes.
- Let cool completely.
- Serve with whipped cream.
Notes / Tips / Wine Advice:
Don’t have time to roast off your own pumpkin? You can always use store-bought pumpkin puree. Just make sure it is pure pumpkin without any additional flavorings.
To amp up the fall feel, use a small leaf-shaped cookie cutter to cut out little leaves with the scraps of your dough. Add the leaves to the crust, pressing to adhere, and bake for a fall-decorated pie!
To amp up the fall feel, use a small leaf-shaped cookie cutter to cut out little leaves with the scraps of your dough. Add the leaves to the crust, pressing to adhere, and bake for a fall-decorated pie!
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