Sunday, November 24, 2013

Good Ole Classic Pumpkin Pie

I love pumpkin pie. However, every October every single food company decides to throat fuck their signature item with cloves and pretend its a pumpkin flavor. On a very serious level I don’t want a pumpkin scone with pumpkin yogurt with a pumpkin latte for breakfast (looking at you Starbucks). But this is everywhere, shit, everyone wants a pumpkin item on their menu. In my mind sweet pumpkin flavors have one place and that’s in a pumpkin pie.

This was my first attempt at a pie ever and honestly it was fairly straight forward. Having a food processor made it super simple as you want to leave the butter in fairly large chunks. The one issue I had with this recipe is I ended up using almost twice as much water (I put the amount I used in the recipe below). Also learned a valuable lesson making my first pie: roll your crust as uniformly as possible, you don’t want some pieces to have nice buttery flakey crust and others to be soggy. Recipe adapted from Serious Eats.
Qty Ingredient Procedure
6.25 oz all purpose flour
  1. To start to make the crust, cut the butter into quarter inch pats. Place half the flour, the butter, and the other dry ingredients in a food processor. Give it about twenty pulses until its getting crumbly.
  2. Add the rest of the flour and give it another 10 pulses or so.
1 tbsp sugar
1/2 tsp salt
1.25 sticks unsalted butter
5 tbsp ice cold water
  1. Take the dough out, add the water a tablespoon at a time until the dough starts to come together. Wrap it tightly in saran wrap and refrigerate for two hours.
  2. After two hours it should be easily rolled out and ready to be put in a 9in pie tin. Once in the tin, place in the fridge for another 30 minutes or longer if you don’t need to fill immediately.
15 oz pumpkin puree
  1. Combine all the filling ingredients without the eggs in a saucepan over medium heat. Right when it starts to sputter take it off the heat.
12 oz evaporated milk
125 grams brown sugar
1 tbsp ground ginger
1 tbsp cinnamon
1/2 tsp ground cloves
1/2 tsp fresh nutmeg (go double if it's pre-ground shit)
1 pinch of salt
1 pinch of cayenne for extra warmth (optional)
2 eggs
  1. To avoid scrambling the eggs, I used a food processor and put it on full blast while adding each egg/yolk. Whisking quickly will also work. Let cool for 5-10 minutes.
  2. Once ready to bake, preheat the oven to 425°F. Put the filling in the pie. Bake on the bottom rack for 15 minutes.
  3. Lower the temperature to 350°F and bake for another 20 minutes. Once finished let cool completely. It should be completely set when you pull it out of the oven.
2 egg yolks

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