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Categories:
crust flour flour sugar salt butter canola oil filling eggs pumpkin puree milk dark molasses dark rum brown sugar cornstarch ground cinnamon ground ginger freshly grated nutmeg salt
Viewed: 2 - Published at: 9 years agoIngredients
- Crust
- 3/4 cup all-purpose flour
- 1/4 cup whole-wheat flour
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1 tablespoon butter
- 3 tablespoons canola oil
- Filling
- 2 large eggs
- 1 15- or 16-ounce can plain pumpkin puree (1 1/2 cups)
- 1 12-ounce can evaporated skim milk
- 1/4 cup dark molasses
- 3 tablespoons dark rum or 1 tablespoon vanilla
- 1/2 cup packed dark brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
Method
- 1. To make crust: In a medium bowl, stir together white and whole-wheat flours, sugar and salt. In a small saucepan, melt butter over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds. Pour into a small bowl and let cool. Stir in oil. Using a fork, slowly stir the butter-oil mixture into the flour until the mixture is crumbly. Gradually stir in enough ice water (1 to 2 tablespoons) so that the dough will hold together. Press the dough into a flattened disk.
- 2. Place two overlapping lengths of plastic wrap on the work surface. Set the dough in the center and cover with two more sheets of plastic wrap. With a rolling pin, roll the dough into a circle about 13 inches in diameter. Remove the top sheets and invert the dough into a 9-inch deep-dish pie pan. Remove the remaining wrap. Fold the edges under at the rim and crimp. Cover loosely with plastic wrap and refrigerate while you prepare the filling.
- 3. To make filling: Position rack in lower third of oven; preheat to 350°F. In a mixing bowl, lightly whisk eggs. Add pumpkin, evaporated milk, molasses and rum or vanilla. In a small bowl, combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt. Rub through a sieve into the pumpkin mixture and whisk until incorporated.
- 4. Pour the filling into the prepared crust and bake for 40 to 50 minutes, or until the filling has set and a skewer inserted in the center comes out clean. During baking, cover the edges with foil if they are browning too quickly. Cool on a wire rack.
