A variation on a traditional custard pie with lots of added spice and, of course, pumpkin. Substitute cooked, pureed, and strained winter squash, sweet potatoes, or white beans for the pumpkin if you like.
For the Flaky Pie Crust
1. Combine the flour, salt, and sugar in the container of a food processor; pulse once or twice. Add the butter and turn on the machine. process until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds.
2. Place the mixture in a bowl and sprinkle 4 tablespoons of water over it. Use a wooden spoon or a rubber spatula to gradually gather the mixture into a ball; if the mixture seems dry, add another 1/2 tablespoon ice water. When you can make the mixture into a ball with your hands, do so. Wrap in plastic, flatten into a small disk, and freeze the dough for 10 minutes (or refrigerate for 30 minutes); this will ease the rolling. (You can also refrigerate the dough for a day or two, or freeze it almost indefinitely.)
3. You can roll the dough between two sheets of plastic wrap, usually quite successfully; sprinkle both sides of it with a little more flour, then proceed. Or sprinkle a countertop or large board with flour. Unwrap the dough and place it on the work surface; sprinkle its top with flour. If the dough is hard, let it rest for a few minutes; it should give a little when you press your fingers into it.
4. Roll with light pressure, from the center out. (If the dough seems very sticky at first, add flour liberally; but if it becomes sticky only after you roll it for a few minutes, return it to the refrigerator for 10 minutes before proceeding.) Continue to roll, adding small amounts of flour as necessary, rotating the dough occasionally, and turning it over once or twice during the process. (Use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.) When the dough is about 10 inches in diameter (it will be less than 1/4 inch think), place your pie plate upside down over it to check the size.
5. Preheat oven to 425°F.
6. Move the dough into the pie plate by draping it over the rolling pin or by folding it into quarters, then moving it into the plate and unfolding it. Whne the dough is in the plate, press it firmly into the bottom, sides, and junction of bottom and sides. Trim the excess dough to about 1/2 inch all around, then tuck it under itself around the edge of the plate. Decorate the edges with a fork or your fingers. Freeze the dough for 10 minutes (or refrigerate for 30 minutes.)
7. When you are ready to bake it, prick it all over with a fork. Tear off a piece of foil large enough to fit over the entire crust when folded in half; fold it. Smear butter on one side of the foil, then press it into the crust. Weight the foil with a pile of dried peans or rice (these can be reused for the same purpose), pie weights, or a tight fitting skillet or saucepan-anything that will sit flat on the surface.
8. Bake 12 minutes. Remove from the oven, reduce the heat to 350°F, and carefully remove the weight and foil.
9. Bake another 10 to 15 minutes, or until the crust is a beautiful shade of brown. Remove and cool on a rack. Start the filling while the crust is in the oven for this second time.
For the Pumpkin Pie Filling
1. Beat the eggs with the sugar, then add the spices and the salt. Stir in the pumpkin puree and then the half and half. While the crust is baking, warm this mixture in a medium saucepan over medium-low heat, stirring occasionally, until it is hot to the touch; do not boil.
2. Place the pie plate on a baking sheet. Pour this mixture into the still-hot crust and bake 30 to 40 minutes, until the mixture shakes like Jell-O but is still quite moist. Cool on a rack and serve warm or at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (313g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 473 | ||
Calories from Fat: 317 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.2g | 47 % | |
Saturated Fat 21.4g | 107 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 161.9mg | 50 % | |
Sodium 387mg | 13 % | |
Potassium 245mg | 6 % | |
Total Carbohydrate 34.6g | 10 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 28.4g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 473
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