Recipes

Sunday, November 13, 2011

Pumpkin Pie

Copyright 2011 LtDan'sKitchen Blogs
This is my one and only pumpkin pie recipe. I've made this numerous times and this is the only pumpkin pie that I like. Not that I've done the comparison test since I am not a big fan of the pie. Still, the things that makes this unusual is the use of cream cheese in the crust. This was after all, written by a Cordon Bleu chef, Eric Bromberg, who almost did not complete the program unless he mastered this dessert. 

The recipe makes two pies but you can halve the recipe and it will work. There is just the issue with the topping where you need to learn how to make cooked icing. If you follow the steps though, you'll be okay and this topping does bring the pie to a whole new level. What was once an ordinary pie is now an elegant dessert. 

Pumpkin Pie - Adapted*

Cream Cheese Pastry:
2 1/2 cup flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger
1/4 cup cream cheese, softened
1 stick 4 oz unsalted butter, diced in small pieces
3 tbsp ice water
1 large egg, beaten
1 tsp vegetable oil
1/2 tsp vanilla extract

1. Combine the dry ingredients with the spices and using a paddle 
    attachment hook, mix at medium speed. Add the cream cheese and 
    continue mixing until you form a sandy mixture. Add the butter and mix 
    until you form a coarse meal. Switch to the dough hook. 

2. Combine the liquids and slowly add with the mixer running at medium low 
    speed until the dough forms a ball. Turn the dough into a lightly floured 
    surface and cut into two. Wrap each dough with a plastic wrap and let it 
    rest in the fridge for 30 minutes or overnight. 

Pie Filling:

Pumpkin Pie after baking. Cracks are normal and expected.
Copyright 2011 LtDan'sKitchen blogs
1 quart heavy cream
2 cinnamon sticks or a tsp of cinnamon
1/4 tsp cloves
1/8 tsp nutmeg
1 cup brown sugar
4 large eggs
20 oz can pumpkin puree (3 1/2 cups)
1/4 cup granulated sugar

1. Preheat oven at 350°F. 
    On a lightly floured 
    surface, roll out each 
    pastry disc to about 
    1/8 inch tick. Fit the rounds into two 10-inch pie plates. Trim the 
    overhang to about and inch and fold under and trim decoratively.

2. Line with foil and fill with driend beans bake in the oven for 30 minutes or 
    until lightly browned on the edges. Remove the weight and foil and bake 
    for 5 minutes 
    more. Let cool. 

3. In a medium saucepan, simmer over medium low heat the cream with the 
    spices until reduced to 2/12 cups. This will take about 30 minutes. Let 
    cool. 

4.In a mixer bowl, beat the eggs yolks with the brown sugar until thick and 
   pale. At low speed, add the pumpkin puree. Gradually add the cream and 
   beat until blended. 

5. In a clean bowl with clean beaters, beat the egg whites until osft peaks 
    form. Gradually add the white sugar and continue beating until glossy and 
    stiff. Stir 1/4 of the egg whites into the pumpkin mixture to lithgten it. 
    Fold the rest of the egg whites. 

6. Pour into the pie crusts and smoothen the tops. Bake for about an hour or 
    until the custard is lightly golden and just beginning to crack. Let the pie 
    cool completely. 

Meringue topping:

1 cup white sugar
1/2 cup water
4 large egg whites

1. In a small saucepan, combine the sugar and water and bring to a boil. Stir 
    just until the sugar dissolves. Boil withour stirring, until the temperature 
    reaches 220°F on a candy thermometer. 

2. In a large mixing bowl, beat the egg whites at medium speed until firm. 
    With the mixer running, add the syrup in a steady stream and increase 
    the speed to high until the meringue is stiff and glossy and slightly cool.

The meringue layer is double the required amount. I forgot to 
use half the recipe. No wonder it started to resemble a tower. 
Copyright 2011 LtDan'sKitchen blogs
To finish the pie, preheat the oven to broiler setting. Starting from the edge of the crust, spoon the meringue over the pie and spread with a spatula. Broil the pie for about 30 seconds. 

The pie can be served at room temperature but I personally prefer it cold. You can cool the pies in the fridge prior to topping it with the meringue.  

*Food and Wine, November 2000, p233

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