![]() Bake for 55 to 65 minutes, until the filling is just set in the middle and a knife inserted in the center comes out clean. Pour the filling into the baked pie shell. Meanwhile, in a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk and rum. Reduce the oven temperature to 350☏ (180☌). ![]() Remove the beans and paper (save the beans for another time), prick the crust all over with the tines of a fork and bake for another 5 minutes. Fill the paper three-quarters full with dried beans or pie weights and bake the crust for 15 minutes, until the edges start to brown. (Either freeze the remaining half of the dough for use later, or use it to make decorative cutouts as described above.) Fold the edge under and crimp the edge with either your fingers or the tines of a fork. With a small sharp paring knife, cut the dough 1 inch (2.5 cm) larger around than the pan. (You should see bits of butter in the dough.) Fold the dough in half, ease it into an 11-inch (28-cm) pie pan without stretching at all, and unfold to fit the pan. Roll one piece on a well-floured board into a circle at least 13 inches (33 cm) in diameter, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. Wrap in plastic wrap and refrigerate for 30 minutes.Ĭut the dough in half. Dump out onto a floured board and roll into a ball. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Pulse 8 to 12 times, until the butter is the size of peas. Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. To make the crust, cut the butter in 1/2-inch (12-mm) dice and return it to the refrigerator while you prepare the flour mixture. Looking for more Thanksgiving inspiration? Head to Thanksgiving Headquarters and our brand new recipe app for holiday menu planning ideas and cooking tips. Use decorative cutters or a paring knife to create autumnal shapes from the second dough round, then bake the cutouts on a baking sheet until golden brown, about 10 to 12 minutes, before placing them on the baked and cooled pie. Either freeze the extra dough for use later, or do as we do here and use it to make cutouts to decorate the pie. This recipe makes enough dough for two piecrusts. Dark rum and grated orange zest are my secret ingredients.” A dollop of mascarpone or crème fraîche in the whipped cream stabilizes it so you can make it in advance and store it in the fridge without it separating. I’ve filled the prebaked crust with a lightly spiced pumpkin mixture that tastes more like a mousse than a dense custard. She says, “Pumpkin has a distinct squash flavor that you want to enhance without overpowering it. Ina Garten thinks that pumpkin pie can be boring and dense, so she set out to make a better version.
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