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Classic Pumpkin Pie

This classic dessert features a velvety filling made from pumpkin puree, spiced to perfection with cinnamon, nutmeg, ginger and a hint of vanilla, all nestled in a buttery, flaky crust.

This pumpkin pie is sure to evoke cherished memories of cozy family gatherings and the sweet aroma of autumn in the air. Perfect for Thanksgiving or any occasion, it's a slice of seasonal happiness on your table!



Yield 8-10 Servings


Mis en Place


Pastry

250 G AP Flour

5 G Sugar

5 G Salt

225 G Unsalted Cold Butter, cubed

60 G Ice Water


Pumpkin Pie Filling

3 Whole Eggs

2 Egg Yolks

560 G Pure Pumpkin Puree

185 G Brown Sugar

125 G Granulated Sugar

20 G All Purpose Flour

2.5 G Salt

10 G Ground Cinnamon

2.5 G Ground Ginger

2.5 G Ground Nutmeg

250 G Heavy Cream

80 G Milk

15 G Vanilla Extract

15 G Brandy, Rum, or Bourbon


Topping

Whipping Cream

250 G Heavy Cream

30 G Icing Sugar

15 G Vanilla Extract


Or


Meringue

150 G Egg Whites

200 G Granulated Sugar

15 G Vanilla Extract


 

Method


Step 1

Make pastry dough

Combine flour, sugar and salt in a mixing bowl fitted with a paddle attachment.

Add cold cubed butter and mix until the butter is mostly incorporated into the dry ingredients

with pads of butter still intact.

Add the cold water and mix until the dough is just combined.

Finish by hand to fully incorporated.

Let the dough rest in refrigerated for minimum 1 hr or up to 24 hrs.


Step 2

Once dough has rested, roll on a lightly flour dusted surface and transfer to a 9" deep dish pie plate.

Trim the edges leaving a 1/2 inch overhang.

Fold the excess dough under and using your fingers decoratively flute the edges.

Dock the dough with a fork, pricking in several places on the bottom of the crust to avoid air bubbles.

Place in the refrigerator.


Use the excess dough to cut out leaves using a pairing knife or various leaf shaped cutters.

If you have a silicone leaf mold, press the dough between to emboss the surface.

Place on a sheet pan lined with parchment paper.

Also place in the refrigerator until cold.


Step 3

Preheat oven to 375°F

Line the piecrust with cheesecloth or parchment paper and fill with pie weights or dried rice/beans.

Bake for roughly 15 minutes.

Remove cheesecloth and pie weights and place back in the oven to continue baking until crust is light golden brown, roughly 5-10 minutes longer.

Let cool.

*Don't worry too much here as you will be baking the pie yet again.


Step 4

Make Filling

In a large bowl, whisk together pumpkin puree, brown sugar and granulated sugar.

Add the flour, salt, cinnamon, ginger, nutmeg and and whisk until smooth.

Add the 3 whole eggs and egg yolks and whisk until combined.

Add the cream, milk, vanilla and brandy and whisk until smooth.

Pour the filling into the cooled piecrust.



Step 3

Place the pie dish on a sheet pan and bake until the filling is just set, roughly 40 minutes,

cover the edges of the crust with foil if they start too get too brown.

Let cool at room temperature and then move to the refrigerator for a minimum of 4 hrs or overnight preferably.


Also bake sheet pan filled with leaves until golden brown, roughly 10 minutes.

*I like to take some additional egg and brush the surface of the leaves and sprinkle with sugar.


Step 4

To Serve

Whip up the heavy cream with the icing sugar and vanilla extract until stiff peaks form.

or

Place egg whites in a bowl over a bain Marie combined with granulated and

whisk until the mixture registers 75 Celsius on a candy thermometer.

Then transfer to a stand mixer fitting with a whisk attachment and whip to stiff peaks.

Add vanilla extract.


Pipe or dollop over the pie and garnish with baked leaves.

*If making meringue, lightly toast the surface with a blowtorch or place under the broiler in oven to lightly brown.


Have fun and get creative!

Enjoy x




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