My First Pumpkin Pie

For 2017’s Thanksgiving I really wanted to make this. I had never made pumpkin pie and it seemed like it could be fun to try. Especially since I have such good luck with this cookbook and she made it sound so good. And that is all from someone who is indifferent to pumpkin pie. But then the Chiplet was born and making a pie wasn’t really something I was thinking of at that point. Especially when we ended up having a quiet Thanksgiving with only 3 of us eating it. So fast forward to this year. I liked that most of the parts could be done ahead and in sections. Also, the Fudgelet really wanted to try different traditional foods so I went full traditional.

I was able to taste test the crust because some broke off (too bad, haha) and I baked some of the extra filling in a ramekin, which meant we all tested it ahead of the big day, too. It was really good. Like pumpkin pudding. Fast forward to the big day and it was just the four of us since our friends were all sick for a second year in a row. But we still had this pie which was quite delicious.

By the way, if you’re nervous about the crust, it is basically the same as regular pie crusts I’ve made before but it is more buttery and crisp. The smearing together part makes you think the dough isn’t working but I had faith since I made it before and sure enough, it was all fine after it chilled.

Directions for Flour Bakery’s Pumpkin Pie

Adapted from Flour Bakery

Pâte Brisée

  • 140 g flour
  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) butter, cold, cut into 8 pieces
  • 1 egg yolk
  • 2 Tablespoons cold milk

Using a stand mixer fitted with the paddle attachment, stir together the flour, sugar and salt. Sprinkle the butter on top, then mix on low speed for just under a minute, or until the butter is pecan-sized and the dough clumps together between your fingers.

Whisk together the egg yolk and milk until combined, then add to the mixer. Mix on low speed for 30 seconds. The dough will not look like it is a dough. Dump the dough out and gather it into a tight mound. Take your palm and smear the dough down one side, starting at the top. Keep doing this until the dough comes together. Gather the dough and wrap it in plastic wrap. Then flatten it into a disk 1 inch thick. Chill it for at least 4 hours, or up to 4 days in the refrigerator (up to 1 month).

When ready, roll out the dough into a circle about 12 inches in diameter. Place the dough into a 9-inch pie pan. Trim the dough so that it hangs over the edge about 1/4-inch. Refrigerate for at least 30 minutes or up to 1 day (or freeze for up to 2 weeks) tightly wrapped in plastic wrap.

Preheat the oven to 350 degrees F. Line the pie crust with parchment paper and fill with pie weights. Blind bake for 35-45 minutes or until it is light brown all the way through.

While the pie crust bakes, start the pie filling.

Pie Filling

  • 15 ounce can (or 16 but mine only came with 15) pumpkin puree
  • 150 g light brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • Pinch of ground cloves
  • 1/2 teaspoon kosher salt
  • 1/2 cup plus 2 Tablespoons (200 g) sweetened condensed milk
  • 2/3 cup (170 g) evaporated milk
  • 3 eggs
  • 1 egg yolk
  • 3/4 cup (180 g) heavy cream
  • 1/2 teaspoon vanilla extract

In a medium saucepan on medium heat, cook the pumpkin puree with the brown sugar. Stir occasionally for 40-45 minutes until the pumpkin reduces and gets quite thick and darker.

Remove from the heat and whisk in the ginger, cinnamon, nutmeg, cloves, and salt. Then whisk in the sweetened condensed milk and evaporated milk. In a large bowl, whisk together the eggs and egg yolk.

Slowly whisk in the cream and vanilla, then whisk in the pumpkin puree mixture until thoroughly combined.

Pour the filling into the pie crust, then bake for 55-60 minutes (still at 350 degrees F).

The custard will be set on the edges but still a bit jiggly in the middle. The edges of the filling will also be puffy. Cool on a wire rack for 2 hours. Serve at room temperature or chilled (we re-warmed the pie in the oven to serve).

I had extra filling and baked it in ramekins for the same length of time.

Directions for Flour Bakery’s Pumpkin Pie (without pictures)

Adapted from Flour Bakery

Pâte Brisée

  • 140 g flour
  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) butter, cold, cut into 8 pieces
  • 1 egg yolk
  • 2 Tablespoons cold milk

Using a stand mixer fitted with the paddle attachment, stir together the flour, sugar and salt. Sprinkle the butter on top, then mix on low speed for just under a minute, or until the butter is pecan-sized and the dough clumps together between your fingers.

Whisk together the egg yolk and milk until combined, then add to the mixer. Mix on low speed for 30 seconds. The dough will not look like it is a dough. Dump the dough out and gather it into a tight mound. Take your palm and smear the dough down one side, starting at the top. Keep doing this until the dough comes together. Gather the dough and wrap it in plastic wrap. Then flatten it into a disk 1 inch thick. Chill it for at least 4 hours, or up to 4 days in the refrigerator (up to 1 month).

When ready, roll out the dough into a circle about 12 inches in diameter. Place the dough into a 9-inch pie pan. Trim the dough so that it hangs over the edge about 1/4-inch. Refrigerate for at least 30 minutes or up to 1 day (or freeze for up to 2 weeks) tightly wrapped in plastic wrap.

Preheat the oven to 350 degrees F. Line the pie crust with parchment paper and fill with pie weights. Blind bake for 35-45 minutes or until it is light brown all the way through.

While the pie crust bakes, start the pie filling.

Pie Filling

  • 15 ounce can (or 16 but mine only came with 15) pumpkin puree
  • 150 g light brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • Pinch of ground cloves
  • 1/2 teaspoon kosher salt
  • 1/2 cup plus 2 Tablespoons (200 g) sweetened condensed milk
  • 2/3 cup (170 g) evaporated milk
  • 3 eggs
  • 1 egg yolk
  • 3/4 cup (180 g) heavy cream
  • 1/2 teaspoon vanilla extract

In a medium saucepan on medium heat, cook the pumpkin puree with the brown sugar. Stir occasionally for 40-45 minutes until the pumpkin reduces and gets quite thick and darker. Remove from the heat and whisk in the ginger, cinnamon, nutmeg, cloves, and salt. Then whisk in the sweetened condensed milk and evaporated milk. In a large bowl, whisk together the eggs and egg yolk. Slowly whisk in the cream and vanilla, then whisk in the pumpkin puree mixture until thoroughly combined.

Pour the filling into the pie crust, then bake for 55-60 minutes (still at 350 degrees F). The custard will be set on the edges but still a bit jiggly in the middle. The edges of the filling will also be puffy. Cool on a wire rack for 2 hours. Serve at room temperature or chilled (we re-warmed the pie in the oven to serve).

I had extra filling and baked it in ramekins for the same length of time.

 

Advertisements

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.