My dad’s favorite pie in the world was pumpkin, so this one’s for him:
Pie dough: a.k.a. Pate Brisee
1 1/4 cups All Purpose Flour
1/2 tsp. salt
1 T. sugar
1/2 cup butter, cut into 1/2 inch pieces, chilled
1/8-1/4 cup ice water
Sift the dry ingredients together. Place in food processor and add butter, pulse until the mix resembles coarse cornmeal. Add water, a few Tablespoons at a time, using as little as possible, until the dough comes together. Press into a disc, wrap in plastic, and refrigerate at least 1 hour or overnight.
Pie Filling:
2 cups pumpkin puree (cut the pumpkin in half, scoop out the seeds, and place cut side down on a sheet pan. Bake in a 350 degree oven until you can easily squish the skin. Cool, peel, and puree)
3 eggs
1/2 cup heavy cream
1/2 cup light brown sugar
2 1/4 tsp. cinnamon
1 1/4 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
Lightly beat the eggs. Mix the spices with the brown sugar, and add the spiced sugar mix to the heavy cream. Pour this over the pumpkin filling, add the eggs, and stir until just combined.
When ready to make pie, turn the oven on to 375 degrees, and when the oven is ready, pull your dough from the fridge. As soon as the dough is workable roll out and place in pie pan. Keep the edges plain, flute with a fork, or use any other decorative method you wish. Pour the pie filling in the unbaked shell, and bake 35-40 minutes or until the filling is just set. Don’t over-bake, or the the filling may crack. Allow to cool to room temperature, and if you like, serve with whipped cream sweetened with maple syrup.
sleepy root farm 