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Thanksgiving: Perfect Pumpkin Pie

Source of Recipe


From "The Complete Book of Pies" by Julie Hasson



List of Ingredients



• One recipe Small-Batch All-Purpose Buttery Pastry Dough (chilled), recipe follows
  
• .
  
• -- Filling --
  
• 2 cups pumpkin pur�e (not pie filling)
  
• � cup packed light brown sugar
  
• 1 tsp ground cinnamon
  
• 1 tsp ground ginger
  
• � tsp ground allspice
  
• � tsp ground nutmeg
  
• 3 eggs
  
• � cup whipping cream
  
• 2 Tbsp pure maple syrup
  
• .
  
• Whipped cream, for serving
  






Instructions



1. Preheat oven to 350� F. Grease a 9-inch deep-dish glass pie plate.
   On a lightly floured surface, roll out dough into a circle, large enough to fit the pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between two pieces of waxed or parchment paper). Press dough into prepared pie plate, crimping edge to form a high border. Line crust with a double layer of foil and bake in a preheated oven for 15 minutes. Remove foil and continue baking just until edge is light golden. Let cool for 10 minutes.
   
   
2. Filling:
   In a food processor fitted with the metal blade, pur�e pumpkin, brown sugar, cinnamon, ginger, allspice and nutmeg until smooth. Add eggs, one at a time, pulsing briefly after each addition. Add cream and maple syrup, pulsing just until smooth.
   
   
3. Pour filling into warm crust and bake for 60 to 65 minutes, or until puffed around edge and firm in the center. Let cool completely on a wire rack. Refrigerate pie until ready to serve. Serve with sweetened whipped cream.
   
   Serves 8
   
   ............
   
   SMALL-BATCH ALL-PURPOSE BUTTERY PASTRY DOUGH
   
   � 1� cups all-purpose flour
   � 2 Tbsp granulated sugar
   � � tsp salt
   � � cup cold butter, cut into small pieces
   � 3 to 5 Tbsp ice water
   
   In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add butter, pulsing until mixture resembles coarse meal.
   
   Add 3 tablespoons ice water to flour mixture, pulsing until moist clumps form, stopping to test dough with fingertips to see if it's moist enough to hold together. If dough is too dry, add 1 to 2 tablespoons more ice water, as needed.
   
   Remove blade and gather dough into a ball, flattening into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. Roll out dough and bake according to directions in recipe, above.
   
   Makes enough for one 9-inch pie.