Ultimate Pumpkin Pie
From tuilelaith 14 years ago
- 50 minutes to make
- Serves 8
Yep! Another one. I love me some pumpkin.
Ingredients
- SHELL shopping list
- 2 cups all-purpose flour, plus more for dusting shopping list
- 5 teaspoons sugar shopping list
- salt shopping list
- 12 tablespoons cold unsalted butter, cut into small pieces shopping list
- ~ shopping list
- For the FILLING and TOPPING: shopping list
- 1 15-ounce can pure pumpkin shopping list
- 2 tablespoons unsalted butter, softened shopping list
- salt shopping list
- 3 large eggs, plus 1 egg white shopping list
- 1/2 cup sugar shopping list
- 1 cup heavy cream shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/2 teaspoon freshly grated nutmeg shopping list
- 1/2 cup pecans shopping list
- 1 cup fresh cranberries, or frozen, thawed and drained shopping list
- 1 2.3-ounce package amaretti cookies (about 12) shopping list
How to make it
- Make the crust:
- Combine the flour, sugar and a pinch of salt in a large bowl.
- Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs.
- Work in 3 tablespoons ice water until the dough holds together without being too sticky.
- If it's still crumbly, add more ice water, 1 teaspoon at a time.
- Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
- On a floured surface, roll out the dough into an 11- to 12-inch circle with a floured rolling pin.
- Ease into a 9-inch pie pan; press firmly into the bottom and sides.
- Trim the excess dough, then pinch the edges.
- Refrigerate until ready to fill.
- ~
- Place a baking sheet on the bottom oven rack and preheat to 375.
- Make the filling:
- Whisk the pumpkin in a bowl with the butter and a pinch of salt.
- Whisk in 3 eggs and the sugar.
- Stir in the cream, cinnamon and nutmeg.
- Pour the mixture into the pie shell.
- Lightly beat the egg white, then brush onto the pastry edges.
- Carefully place the pie on the preheated baking sheet, lower the oven temperature to 325 and bake until the pie is set but still jiggles slightly, about 50 minutes.
- Let cool completely.
- ~
- Meanwhile, make the topping:
- Toast the pecans on a baking sheet in the oven for about 10 minutes; cool.
- With a knife or food processor, coarsely chop the pecans, cranberries and cookies; sprinkle over the cooled pie.
- ~
- Photograph by Steve Giralt
People Who Like This Dish 8
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- lasaf St. Paul, MN
- mbeards2 Omaha, NE
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The Rating
Reviewed by 7 people-
I can't get enough pumpkin pie and this looks like a yummy variation! (love the idea of cranberries!). thanks for sharing :)
aluminum_chef
in Montreal loved it
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I love pumpkin pie
hungrybear
in Miner loved it
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ok..now i want this lol you are making me hungry and my mouth is watering thanks to you lol.......
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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