Incredible Pumpkin Pie
Pumpkin pie is the ultimate Thanksgiving dessert. Topped with mounds of fluffy whipped cream, one piece is a must no matter how stuffed you are.
Because Thanksgiving is crazy enough in itself, I have gotten into the habit of baking all my pies the day before. I make crusts in the morning then bake in the afternoon. I usually start with pumpkin and pecan since they are quick to mix, then peel apples while they bake.
On average, I bake one pie for every two people at Thanksgiving. This seems like a lot, but really you're looking at a four day weekend which celebrates indulgence. Dessert and alcohol are pretty much required... Moreover, extra pie is NEVER a bad thing. In fact, I would argue that there is no such thing as extra pie. Simply pie which will be eaten tomorrow. And since it is so quick to whip up, I always double the recipe.
To start, prepare your favorite pie crust and roll into a deep dish pie pan.
Bake for about 10 minutes until the sides are light brown. While you are waiting, mix the sugar, cornstarch and spices in a mixer. Once the lumps are gone, add the pumpkin and mix. Next add the sour cream, whipping cream and eggs slowly, mixing constantly until combined.
You need to spread the apricot preserves in the pie crust, which can be an interesting task. I usually microwave them for 15-30 seconds because the warm preserves are MUCH easier to spread. This is not mandatory, but does add a nice complexity of flavor to the final pie.
Carefully pour the filling into the crust and bake until almost set.
A few notes: this is too much filling for a shallow 9 inch pie pan - if you don't have a deep dish pan you can bake the remaining in a separate pan but it's better to just avoid this problem.
Also, about 15 minutes before the end you may need to cover the crust edges with aluminum foil to prevent them from burning.
Because Thanksgiving is crazy enough in itself, I have gotten into the habit of baking all my pies the day before. I make crusts in the morning then bake in the afternoon. I usually start with pumpkin and pecan since they are quick to mix, then peel apples while they bake.
On average, I bake one pie for every two people at Thanksgiving. This seems like a lot, but really you're looking at a four day weekend which celebrates indulgence. Dessert and alcohol are pretty much required... Moreover, extra pie is NEVER a bad thing. In fact, I would argue that there is no such thing as extra pie. Simply pie which will be eaten tomorrow. And since it is so quick to whip up, I always double the recipe.
To start, prepare your favorite pie crust and roll into a deep dish pie pan.
Bake for about 10 minutes until the sides are light brown. While you are waiting, mix the sugar, cornstarch and spices in a mixer. Once the lumps are gone, add the pumpkin and mix. Next add the sour cream, whipping cream and eggs slowly, mixing constantly until combined.
You need to spread the apricot preserves in the pie crust, which can be an interesting task. I usually microwave them for 15-30 seconds because the warm preserves are MUCH easier to spread. This is not mandatory, but does add a nice complexity of flavor to the final pie.
Carefully pour the filling into the crust and bake until almost set.
A few notes: this is too much filling for a shallow 9 inch pie pan - if you don't have a deep dish pan you can bake the remaining in a separate pan but it's better to just avoid this problem.
Also, about 15 minutes before the end you may need to cover the crust edges with aluminum foil to prevent them from burning.
Incredible Pumpkin Pie
Serves 8
Ingredients:
- Recipe for 9 inch deep dish pie crust
- 1/4 cup apricot preserves
- 3/4 cup sugar
- 1 tablespoon packed brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 16-ounce can solid pack pumpkin
- 3/4 cup whipping cream
- 1/2 cup sour cream
- 3 large eggs, beaten
Preparation:
Prepare pie crust and roll into 9 inch
deep dish pie pan. Line crust with foil and pie weights (I use uncooked navy
beans). Bake about 10 minutes until sides are set. Remove foil. Bake crust
until pale brown, about 10 minutes more. Remove crust from oven and cover with
apricot preserves.
While crust bakes, mix dry ingredients
in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and
eggs until well combined.
Reduce oven temperature to 325°F. Bake pie
until filling puffs at edges and center is almost set, about 55 minutes. Cool
on rack.
Comments
Post a Comment