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Friday, October 11, 2013
I've never been a huge fan of pumpkin pie. As a kid, pumpkin pie would always show up at the Thanksgiving table, and I would always pass.
It's a little strange, because I do love pumpkin. I love it roasted, in soup, as a puree or a mash... just not as a pie.
This year, however, is different. It's a year of new beginnings. It's our daughter's first Thanksgiving. It's our first family Thanksgiving in our new house. And it's the year that I give another chance to the pumpkin pie.
I found this recipe by Anna Olson. I love Anna's recipes as I find them so straight forward, easy to make, and always delicious. This pie was no exception. Oh, and extra points for using a whole wheat crust!! I have to say, this pumpkin pie may have changed my opinion on this traditional Thanksgiving dessert. And it was so quick and easy to make, it might find its way to our holiday table every year!
Anna Olson's Pumpkin Pie
Makes 1 Pie (9-inch)
(*Note: I have made a few slight modifications)
3/4 cup Whole Wheat Flour
3/4 cup All Purpose Flour
1 tbsp Sugar
1/2 tsp Salt
1/2 cup + 2 tbsp Unsalted Butter, cold and cut into cubes
1 Egg Yolk
3 tbsp Cold Water
1 tbsp Lemon Juice
2 cups Pumpkin Puree
1/2 cup Brown Sugar
3/4 cup Evaporated Milk
1 1/2 tsp Fresh Ginger, finely grated
3/4 tsp Cinnamon
1/8 tsp Ground Clove
1/8 tsp Salt
Pulse the flours, sugar and salt to combine in a food processor. Add the butter and pulse it in quick pulses until just small pieces of butter are visible. Stir the egg yolk, water and lemon juice together and add this to the dough all at once, pulsing until the dough barely comes together (it should look like a crumble dough). Shape the dough into a disc by hand, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
On a lightly floured work surface, roll out the dough to just under a 1/4 inch thick. Lightly dust a 9-inch pie plate (do not grease) and line the plate with the pastry, Trim the pastry off right to the edge of the pie plate and press it down gently to secure.
Preheat the oven to 400 F. Whisk the pumpkin purée, brown sugar and eggs together, then whisk in the evaporated milk, ginger, cinnamon, clove and salt. Pour this into the chilled pie shell.
Place the pie onto a baking tray and bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and bake the pie for another 35 to 40 minutes, until the pumpkin filling is set, but still has a little jiggle to it in the centre. Cool the pie to room temperature, then chill completely, about 4 hours, before serving. The pie is best served chilled, and can be stored, refrigerated, for up to 2 days.
I serve this pie with fresh whipped cream! Yummy!