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flour salt cold unsalted butter egg yolk water pumpkin sugar eggs egg yolks unsulfured molasses pumpkin pie spice salt heavy cream Creme Fraiche
Viewed: 91 - Published at: 7 years agoIngredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 7 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1 large egg yolk
- 3 to 4 tablespoons ice water
- 2 cups roasted and pureed fresh pumpkin
- 2/3 cup plus 1 tablespoon sugar
- 1 1/2 cups half-and-half
- 2 large whole eggs
- 2 large egg yolks
- 2 tablespoons unsulfured molasses
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup creme fraiche
Method
- Make the crust In a large bowl, whisk the flour with the salt.
- Rub in the butter until the mixture resembles coarse meal.
- In a cup, beat the egg yolk with 3 tablespoons of the water; drizzle over the flour mixture and stir with a fork.
- Press the crumbs together to form a rough dough, adding the remaining 1 tablespoon of water if needed.
- Scrape the dough onto a lightly floured work surface, gather up any crumbs and knead gently just until the dough comes together.
- Pat the dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
- Make the crust Preheat the oven to 400.
- On a lightly floured work surface, roll out the dough to a 12-inch round.
- Fit the dough into a deep 9-inch glass pie plate.
- Trim the overhanging dough to 1 inch.
- Fold the dough under itself and crimp decoratively.
- Prick the dough all over with a fork and chill for 10 minutes.
- Make the crust Line the pie shell with parchment paper and fill with pie weights or dried beans.
- Bake for about 15 minutes, or until set.
- Remove the pie weights and bake for about 10 minutes longer, or until the shell is golden.
- Reduce the oven temperature to 325.
- Meanwhile, make the filling In a large bowl, whisk the pumpkin puree with 2/3 cup of the sugar and the half-and-half, whole eggs, egg yolks, molasses, pie spice and salt.
- Pour the filling into the hot pie shell and bake for 1 to 1 1/4 hours, or until the center is just set and the edges are slightly puffed.
- Transfer the pie to a rack and let cool to room temperature.
- Meanwhile, make the filling In a medium bowl, whisk the heavy cream with the creme fraiche and the remaining 1 tablespoon of sugar until it holds soft peaks.
- Serve the pie with the whipped cream.