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Preview: Pumpkin Pie with Maple Whipped Creamby Dawn T in Rouxbe Videos A holiday favorite - tender and flaky pumpkin pie.
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Step 1: Making the Dough
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To start the dough, cut the butter and shortening into small cubes and transfer to the freezer for about 20 minutes to harden. Place the flours, sugar, salt and baking powder into the bowl of a food processor and pulse to combine. Then whisk the egg yolk, vinegar, and water together. Add the ice cubes, just before you’re ready to make the dough, and let it sit for a few minutes to get really cold. Once the butter and shortening are firm, add half to the flour mixture and pulse on and off for about 45 seconds. Add the second half and pulse only 6 or 7 times. Don’t over mix at this stage. The bigger pieces will give the crust its flakiness. Place this into a bowl and add about 3 tablespoons of the egg mixture, and stir gently with a fork. Add just enough until the dough just holds together. You will have liquid leftover, as you will likely add only 4 to 6 tablespoons to get the perfect consistency. Gather the dough and place onto the countertop. Shape into a round, wrap with plastic, and chill in the refrigerator for about 30 minutes. To roll out the dough, flour the counter and dough. Gently roll and turn the dough as you go. Roll the dough out until it’s about an inch or so larger than the pie plate. Transfer to the pie plate and trim the edges, if needed, leaving about an inch overhang. Fold the dough underneath; then crimp the sides. Once done, poke holes in the bottom and sides with a fork. Chill in the freezer for at least 30 minutes.
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Step 2: Baking the Crust
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To bake the crust, preheat your oven to 325° degrees Fahrenheit. Cut a round of parchment and place over the dough. Fill with beans or pie weights. Bake for about 35 minutes, or until the crust starts to set around the edges. Remove the beans and return to the oven for about 20 to 25 minutes. Once the crust is cooked through and slightly golden, remove from the oven and set aside, while you make the filling.
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Step 3: Making the Filling and Baking
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To make the filling, in a medium pot over low heat, and add the pumpkin puree, condensed milk, cream, ground spices, salt, and fresh nutmeg. Whisk and bring to a gentle simmer. In a separate bowl, whisk the eggs and then secure the bowl with a wet cloth. To temper the eggs, slowly pour in the pumpkin mixture. Once everything is combined, pour the filing into the crust and bake for about 40 to 45 minutes. After about 35 minutes check the pie. If the center jiggles, return to the oven. When done, the edge of the pie should look set, but the center should still have a bit of move to it. Remove from the oven and let cool completely.
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Step 4: Making the Whip Cream and Serving
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To make the whip cream, it’s best to have everything cold, so place the cream in to a bowl, along with your whisk, and place everything into the refrigerator. Whip the chilled cream just a bit before adding the maple syrup. Continue to whisk until you reach soft peaks. Slice the pie, serve with a dollop of maple-whipped cream and enjoy. |
Notes
Break the tradition of having raw dough in your pumpkin pie, by fully blind-baking the crust.
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Comments
Hi! May I know ro be precise your 1/4 cup if I were to convert to gram/kg or ml
how much will yhat be? Thank cos I want to be precise. Alex
If you were to use ml instead of 1/4 cup you'd be looking for 60ml. I hope you get this info in time to bake your pie. Good luck it's absolutely fantastic, you'll love it.
Thanks Steve. Wishing you a blessed 2008
Is the dough shortcrust pastry? Thank
This dough is a type of shortcrust. Shortcrusts are known for their medium to high proportion of fat to flour, and also have low moisture content. It is important to work quickly and not over-work the dough, or you may wind up with a greasy crust.
THe video shows what appears to be a Pyrex pie plate being used and the instructions state to place in the freezer for 30 minutes. Preheat the over to 325 degrees. One assumes here that you will take the pie crust from the freezer and place directly into the oven. It has always been my understanding that only Corningware can go directly from refrig/freezer to a hot oven. Pyrex should always go into a cold oven or it it will crack. Please comment.
Thanks.
Charlotte S
It's actually ok to transfer Pyrex from the freezer to the oven. According to the Pyrex website, "PYREX® glassware products can go directly from refrigerator or freezer to a microwave, convection, or preheated conventional oven."
When do you blind bake a pie crust, versus filling it just after it is made then baking it once with the filling in it.
My family makes a double crust (top and bottom crust) blueberry pie (the only filling is wild blueberries, and a couple tablespoons of sugar and a dash of flour mixed with the berries (berries can be fresh or frozen).
I've just begun making the pie crust (after my grandmother passed away we had been using frozen crust - but found that making crust isn't so hard, and is much better in both taste and texture. But we follow my Grandmother's way of making the pie, we don't pre-bake it.
we make curst according to one of several cookbook recipes (depending on my mood). Then put it in pie pan, let sit in fridge for a bit, then fill it. We do not prick the bottom, but do put slits in the top to let out steam (and to see the bubbling blue berry juice as a test of doneness.).
Where do you get those round silver trays you set the pie plate on, I see you use them a lot in your cooking videos. Also what Grade of Maple Syrup did you use in the whipped cream recipe, Grade A, Grade B, Light, Medium or Dark.
Jackie, I purchased the cooling rack that I use quite often, at a local restaurant supply store...at least I think I did, either that or at one of the local kitchen stores.
Little tip, anyone can shop at local restaurant supply stores, you don't have to be a member or have a business. We have many items that came from stores like this.
As for the Maple Syrup, I believe it was Grade B (which are usually darker) because it has a stronger more robust flavor than grade A, but either would be fine as long as you use the real thing.
Thanks Dawn.
I used to make pumpkin pays as my school´s work in Newark DE, years ago. I have to make many of then in order to achieve the recipe. From this dish I became to know american food since then I´ve enjoyed it as well as people. For me though is a confort food! About the ingredients and the methods are almost the same.
What can I use instead of evaporated milk? Here in Croatia, they do have it.What is the best way to make the pumpkin puree, istead of buying it in a can? Thanks everybody.
Would all butter work, like in other crusts like Pate Brisee? Is this a Pate Brisee dough method or something else?
You could use cream instead of evaporated milk. You could also use condensed milk and omit the sugar (because it is so much sweeter than evaporated).
I have also heard that you can reduce regular milk down (for every 1 cup
needed, reduce about 2 1/4 cups of milk). I personally have not tried this, but logically it makes sense to me.
As for the pumpkin puree, the best way to do this is to roast it in the oven. To do this place, peeled, seeded, diced chunks into a casserole dish and add some water. Then cover and roast at about 400°F, until cooked (this should take about 20 to 30 minutes). When done the pumpkin should be soft but not too mushy. Drain the water and then puree it using a food processor.
Alternatively you could cut the pumpkin in half, remove the seeds and cover with foil and bake (foil side up) in a 325°F oven for about an hour. Then puree using a food processor. Hope this helps, good luck!
Hi Jack, This is essentially a pate brisee recipe. You can substitute unsalted butter for the shortening. Shortening provides flakiness, but butter tastes better :) This is why there is a combination of the two in this recipe. Just make sure the butter is very cold and you should have great results.