I think its the cool fall air and leaves falling everywhere to the ground that is turning my thoughts toward warm pumpkin pie and thank goodness for Flour Bakery’s super pumpkiny pie recipe. When you want to follow a pumpkin pie recipe from scratch, this is the best I’ve found.
The Pate Brisee II (pie crust recipe) in Joanne Chang’s Flour book is phenomenal.
I usually use pre made crust (think Pillsbury), but in my new mode of challenging myself with all things cooking and baking, I made my own pumpkin pie crust from scratch! Woo hoo. Joanne’s book explains techniques in such an easy to understand, non-threatening manner.
Just follow step by step, and you’ll have a delicious crust. I’m not scared of making crust now – I want to try Joanne’s homemade pop tarts next using the Pate Brisee II.
This recipe also taught me how to properly cook the crust before filling with the pumpkin mixture. After pressing the dough into the pie pan, you will place a piece of parchment paper on the dough and then add a “weight” to the dough. The suggestion in the book is beans or rice. I went with about a half cup of rice and it worked well. By adding this step to your pie making routine, you will avoid a soggy bottomed pie crust. My crust turned out perfectly flaky and slightly crispy.
Joanne talks about how when she opened Flour Bakery, she had never made a pumpkin pie before. She wanted to really taste the pumpkin flavor when creating a recipe for her bakery’s pumpkin pie. By cooking the pumpkin, brown sugar and spices for 40 minutes on medium low heat, you create a pumpkin paste that creates a stronger pumpkin flavor for the finished pie. This is a relatively easy pumpkin pie recipe that I am certain you will enjoy for this upcoming holiday season. I like pumpkin pie recipes with condensed milk and its included in this one. The condensed milk adds an unbeatable creaminess that reminds me of holiday baking. Love, love, love.
This is a keeper and why its earned a spot on Five Silver Spoons.
- 1¾ cup unbleached flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks) cold unsalted butter, cut into 12 pieces
- 2 egg yolks
- 3 tablespoons cold milk
- One 16 ounce can pumpkin purée
- ⅔ cup packed light brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly ground nutmeg
- Pinch of ground cloves
- ½ teaspoon kosher salt
- ½ cup plus 2 tablespoons sweetened condensed milk
- ⅔ cup evaporated milk
- 3 eggs
- 1 egg yolk
- ¾ cup heavy cream
- ½ teaspoon vanilla extract
- Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, sugar and salt. Scatter the butter over the top and mix on low speed for about 45 seconds, or until the flour is no longer bright white and holds together when you clump it and pecan-size lumps of butter are visible throughout.
- In a small bowl, whisk together the egg yolk and milk until blended. Add to the flour-butter mixture all at once. Mix on low speed for about 30 seconds, or until the dough barely comes together. It will look really shaggy and more like a mess than a dough.
- Dump the dough out onto an un-floured work surface and gather it together into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and along the work surface (at Flour we call this "going down the mountain") until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.
- Gather up the dough, wrap tightly in plastic wrap, and press down to flatten into a disk about 1 inch thick. Refrigerate for at least 4 hours before using. The dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
- Remove the dough from the refrigerator. On a well-floured work surface, roll out the dough into a circle about 12 inches in diameter and ⅛ inch thick. Roll the dough circle around the pin and then unfurl it on top of a 9-inch aluminum pie pan or glass pie dish. Press the dough gently into the bottom and sides of the pan. Evenly pleat the overhanging dough with your fingers to create a decorative edge, or use scissors to trim the overhang, leaving a ¼-inch lip (to allow for shrinkage in the oven). Refrigerate the pie shell for at least 30 minutes. (The pie shell can be tightly wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 2 weeks. Bake directly from the refrigerator or freezer.)
- Position a rack in the center of the oven, and heat the oven to 350 degrees F.
- Line pie shell with parchment paper, fill with pie weights, and blind bake for 35 to 45 minutes, or until the entire shell is light brown all the way through.
- Meanwhile, scrape the pumpkin purée into a medium saucepan and stir in the brown sugar. Place over medium-low heat and cook, stirring occasionally with a wooden spoon, for 40 to 45 minutes, or until the pumpkin has reduced to a somewhat thick paste and darkened. Remove from the heat and whisk in the ginger, cinnamon, nutmeg, cloves and salt. Then whisk in the sweetened condensed milk and evaporated milk.
- In a large bowl, whisk together the eggs and egg yolk until blended. Slowly whisk in the cream and vanilla, then gradually whisk in the pumpkin mixture and continue whisking until thoroughly mixed.
- When the pie shell is ready, remove from the oven and leave the oven set at 350 degrees F. Remove the weights and parchment, and pour the pumpkin custard into the shell.
- Bake for 55 to 60 minutes, or until the custard is just set. The edges of the custard will puff up a little and the center should still have a little wiggle in it. Let cool on a wire rack for at least 2 hours. Serve at room temperature or chilled. (We had a difficult time waiting 2 hours - it was delicious slightly warm)
- The pie can be stored in an airtight container in the refrigerator for up to 3 days.