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 | ||||||||||||||||
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6.25 oz | all purpose flour |
1 tbsp |
sugar |
1/2 tsp |
salt |
1.25 sticks |
unsalted butter |
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5 tbsp | ice cold water |
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15 oz | pumpkin puree |
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) |
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2 | eggs |
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2 | egg yolks |
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