Pumpkin Pie
(Source: Maida Heatter's New Book of Great Desserts (Alfred A. Knopf, 1982, pg. 158). Also included in Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg.77.
I will not be winning any awards for pie-making any time soon. I still find them difficult even after finding a crust recipe that I like. This recipe is fairly easy but my crust was not deep enough and it was close to over-flowing.
For the filling, I used the combination of heavy cream and milk as I didn't have light cream.
This pie is very light, almost like a mousse. Very mild flavor, perhaps a bit more spice would be good.
1 9-inch deep pie shell, frozen, unbaked
1 3/4 cups light cream (or 1 cup heavy cream and 3/4 cup milk)
3 eggs
1/2 teaspoon vanilla extract
3/4 cup light brown sugar, firmly packed
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon ginger
1/4 teaspoon mace
1/4 teaspoon nutmeg
2 cups canned pumpkin (solid, not pumpkin pie filling)
Preheat the oven to 450.
Crust - you can use a pre-made crust or make your own. Maida's crust recipe is here. Or you can use any pie crust recipe you'd prefer (I like this one). Whichever one you use, place it in the freezer until you are ready to fill it.
Place the cream (or heavy cream and milk) in a saucepan over medium heat. Let is stand until a slightly wrinkled skin forms on top or tiny bubbles appear around the edge.
Beat the eggs lightly using a wire whisk. Beat in the vanilla, sugar, salt and spices.
Gradually stir in the hot cream.
The filling will firm up as it cools. Cool on a rack and serve with whipped cream when barely warm or at room temperature.
Whipped Cream
2 cups heavy cream
1/4 cup granulated or confectioners sugar
1 teaspoon vanilla extract
Whip all ingredients together in a chilled bowl with chilled beaters until soft peaks form.
Can be served on top of the pie or to the side.
No comments:
Post a Comment