Wednesday, November 14, 2012

Pumpkin Pie and Northern Lights

As you all know from one of my earlier posts I made a ton of pumpkin puree the other day.
In order to give all that left-over puree a good home I decided to be a good North american immigrant and bake a classic pumpkin pie.
Therefore I dug out a pretty good recipe on the internet, for both, a crunchy pie crust that won't get soggy and a delicious pie filling and topping.
I altered the pie filling and topping a tiny little bit, and it turned out delicious!

For the pie crust you'll need:
(the pie crust can be made two weeks ahead)

  • 2 1/4 cups all purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon fine sea salt
  • 1 cup (2 sticks) chilled unsalted butter, cut into small cubes
  • 1/4 cup (or more) ice water

  • Combine first 3 ingredients. Add butter. Using your hands, knead everything until crumbly. Sprinkle with 1/4 cup ice water; mix until dough is even, adding more ice water by teaspoonfuls if dough is dry. For two 12-inch round crusts, divide dough in half. Roll out each dough half on floured surface to 12-inch round. Wrap each crust in plastic, then foil, and freeze. Thaw in refrigerator overnight before using.

    When preparing the crust, preheat the oven to 180°C/350°F. Transfer crust to 9-inch pie dish. Fold edges under and crimp decoratively. Evenly prick crust with a fork several times. Freeze crust 20 minutes. 

    Line crust with nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans. Return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust with back of spoon if bubbles form, about 15 minutes. Cool crust on rack. Maintain oven temperature.

    For the pie filling of one 30cm/12inch pie crust (which will fit into a 20-24cm/9inch pie dish) you'll need:

    1 cup (packed) golden brown sugar
    • 2 large eggs
    • 1/2 teaspoon fine sea salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon of vanilla extract
    • a dash of allspice
    • a dash of ground nutmeg
    • a squeeze of lemon juice
    • 1 cup pumpkin puree
    • 1 cup heavy whipping cream

    Whisk brown sugar, eggs, sea salt, cinnamon, vanilla extract, allspice, nutmeg, lemon juice and cloves in medium bowl. 
    Add pumpkin and cream and whisk until well blended and smooth.
    Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 30 minutes.

    For the topping I used roasted and ground pumpkin seeds and some leftover dough for decoration.
    But as the original recipe suggests you can also use walnut pieces or any other nuts...

    Sprinkle topping evenly over top of pie. Reduce oven temperature to 160°C/325°F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely. 



    I know it's not as orange and bright colored as the pumpkin pie fillings you get when using canned pumpkin puree. But it tastes way better, and you actually know what you're eating...


    We saw Northern Lights over Calgary last night! So beautiful...