Thursday, November 27, 2014

Pumpkin Pie - Happy Thanksgiving!

This lovely pie is filled with smooth organic pumpkin purée mixture flavored with cinnamon, ginger and cloves, in addition, to eggs and condensed milk

Happy Thanksgiving everyone! In the United States there is a delicious tradition of serving pumpkin pie as a dessert for this beautiful holiday. It consist of an open-faced crust that is filled with a velvety filling prepared from pumpkin purée, condensed milk, eggs and warm spices such as cinnamon, ginger and cloves. Serve it with a dollop of homemade cinnamon whipped cream for an amazing Thanksgiving dessert.

This lovely pie is filled with smooth organic pumpkin purée mixture flavored with cinnamon, ginger and cloves, in addition, to eggs and condensed milk

A delicious pie begins with the perfect pie crust, one that has a wonderful buttery flavor and crumbly texture. My favorite is Pâte Brisée, the French version of the classic pie pastry, as it creates a rich and crisp crust. In this case, cutting the butter into the flour mixture is a key step. Always use cold, hard, butter. When combining the dry ingredients with the wet ingredients, stop once they stick together and form a cohesive dough.

This lovely pie is filled with smooth organic pumpkin purée mixture flavored with cinnamon, ginger and cloves, in addition, to eggs and condensed milk

This lovely pie is filled with a smooth organic pumpkin purée mixture flavored with cinnamon, ginger and cloves, in addition, to eggs and condensed milk. It has a rich, silky texture and a wonderful deep fall aroma making it just perfect for this time of year. 

This lovely pie is filled with smooth organic pumpkin purée mixture flavored with cinnamon, ginger and cloves, in addition, to eggs and condensed milk

And remember “Cultivate the habit of being grateful for every good thing that comes to you, and to give thanks continuously. And because all things have contributed to your advancement, you should include all things in your gratitude.” ― Ralph Waldo Emerson 

This lovely pie is filled with smooth organic pumpkin purée mixture flavored with cinnamon, ginger and cloves, in addition, to eggs and condensed milk

Yield: 8 servings                               Time: 2 hours 15 minutes

Ingredients for Pâte Brisée:
  • 175 g (1 1/4 cup) all-purpose flour
  • 8 tablespoons (1/2 cup) unsalted butter, cold, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 30-60 ml (1/8 to 1/4 cup) iced water
Ingredients for the pumpkin filling:
  • 425g (15 ounces) can organic pumpkin purée
  • 2 eggs
  • 414 ml (14 ounces) organic sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
Ingredients for the cinnamon whipped cream:
  • 240 ml (1 cup) heavy cream
  • 1 tablespoon confectioner's sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract
Directions:
  1. For the Pate Brisee preparation, in a bowl of a food processor, combine the flour, salt and sugar and pulse to blend. Add the butter and process in short pulses, until the mixture resembles coarse meal, for about 15 seconds. Add 3 tablespoons of the ice water and processes until the dough holds together when pinched but should not be sticky. If it is crumbly, add more water, 1 tablespoon at the time, pulsing after each addition.
  2. Turn the dough on a work surface and gather it into a ball. Shape it into a disk, cover it with plastic wrap and refrigerate for at least 1 hour.
  3. After the pastry dough has chilled appropriately, remove it from the refrigerator. Place it on a floured work surface and roll it into a 33 cm (13-inch) circle. Fold the dough in half and transfer it to a 23 cm (9-inch) pie pan. Trim the edges, leaving 1 cm (1/2-inch) to overhang. With the remaining pastry, make decorative cut-outs such as leaves, pumpkins etc. Refrigerate the prepared pastry pie and decorations in the freezer to chill before filling.
  4. For the filling preparation, in a large bowl, lightly whisk the eggs. Add the pumpkin purée, condensed milk, cinnamon, cloves and ginger and whisk until combined. Set aside.
  5. Preheat the oven to 218°C (425°F).
  6. Pour the mixture into the prepared pastry shell. Place the pie on a large baking pan along with the pastry decorations. 
  7. Bake the pie and decorations in the preheated oven. After 10 minutes, remove the decorations, and turn down the heat to 175°C (350°F) and bake for 40 more minutes.
  8. Place the baked pie on a wire rack to cool.
  9. For the cinnamon whipped cream preparation, place the heavy cream in the bowl of an electric mixer. Beat on high speed and slowly add the sugar, cinnamon and vanilla. Continue beating until stiff but not dry peaks form. Chill in the freezer for 10 minutes before serving.
  10. Top the pie with decorations just before serving.
  11. Serve the pumpkin pie at room temperature with a dollop of cinnamon whipped cream.
Enjoy!

Tips and Tricks:
  • To prevent the pastry to sticking to the counter, keep lifting and turning the pastry as you roll.
  • Whole of leftover pie can be stored, covered with plastic wrap, in the refrigerator, for up to three days.

4 comments: