Recipe

Cooks Pumpkin Pie Recipe

	55to64 / All my dishes 1 year ago This is from Cook's Magazine and I tried it to be sure I'd like it. It is fabulous. the crust turned out remarkably good. We're only two here and I had to freeze the leftovers. While the crust DID lose crispness, it did not melt into the filling and ... More Prep:60m Cook:45m Servings:8	55to64
	delicious dessert

Does this look good? Yeah! / Nope

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Ingredients

CRUST

1 1/4 cups all purpose flour

1/2 teaspoon salt

1 tablespoon sugar

6 tablespoons very cold butter

1/4 cup lard or shortening (I used lard.)

2 tablespoons iced vodka (Yes, and don't leave it out!)

2 tablespoons ice water

FILLING

1 cup heavy cream

1 cup whole milk

3 large eggs + 2 yolks

1 teaspoon vanilla extract

15 ounces pumpkin puree

1 cup drained, canned candied yams

3/4 cup sugar

1/4 cup maple syrup

2 teaspoons grated fresh ginger

1/2 ground cinnamon

1/4 ground nutmeg

1 teaspoon salt

Directions

CRUST:

Place 3/4 cup flour, salt and sugar in a food processor. Pulse until combined, about two 1 second pulses.

Cut butter into 1/4 inch dice and shortening into two pieces. Add butter and shortening to flour mixture and pulse about 10 seconds or until dough begins to come together in clumps. Dough will resemble cottage cheese curds with lumps of butter still visible.

Scrape sides of bowl and add remaining flour. Pulse 4 to six times - until dough breaks into pieces. Scrape out of processor into a mixing bowl. Add vodka and water and mix with a spatula until dough begins to come together. Flatten into a circle about 6 inches in diameter. Wrap in plastic wrap and refrigerate for 45 minutes.

Preheat oven to 400°. Remove dough from refrigerator and roll into a circle about 12 inches in diameter. Place into pie pan. Trim away excess to about 1/2” overhang and refrigerate about 15 minutes. Remove from refrigerator and finish edge of pie dough by tucking overhang under and crimping edge decoratively. Refrigerate again for 15 minutes.

Remove from refrigerator and line with foil. Place pie weights in foil-lined crust and bake for 15 minutes. Remove pie weights and foil and continue baking another 5 to 10 minutes or until the crust is golden and crispy.

FILLING:

While shell is baking, whisk together cream, milk, eggs, yolks, and vanilla.

Combine pumpkin, yams, maple syrup, ginger, cinnamon, nutmeg and salt in a heavy bottomed saucepan and bring to a sputtering simmer, about 5 to seven minutes. Simmer an additional 10 to 15 minutes, smashing yams against side of pan, until thick, silky and shiny. Remove from heat.

Temper milk mixture with a couple of scoops of pumpkin filling.

Pour milk mixture into the saucepan. Stir until well combined.

Strain mixture through a sieve to remove stringy bits of yams and ginger.

Pour WARM filling into the WARM pie shell.

Bake at 400° for 10 minutes. Reduce temperature to 300° and continue to bake for 20 to 35 minutes or until an instant read thermometer reads between 175° to 180°.

Place pie on a wire rack and let cool for at least two hours. Serve with spiked whipped cream.

NOTE:

The spiked whipped cream is my idea. The vodka leaves no flavor in the crust, but the evaporating alcohol makes for a very crispy and flaky crust. I made good pie crust before, but this is even better. Oh, and use lard instead of vegetable shortening. I did and again, the crust was the best I'd ever made.

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