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Deep Dish Pumpkin Pie




Source of Recipe


11/17/2019 - Deep Dish Pumpkin Pie Recipe | Food Network


Recipe Introduction


Recipe courtesy of Back Street Bistro
Show: Diners, Drive-Ins and Dives Episode: All Kinds of Gobble Gobble


Recipe Link: http://www.foodnetwork.com/recipes/deep-dish-pumpkin-pie-2248703 2/2

List of Ingredients




David Jacoby's Pie Crust:
3 cups all-purpose flour
8 ounces butter
Pinch salt

Pie Filling:
1 3/4 cups (about one 15-ounce
can) pumpkin puree
1/2 cup plus 3 tablespoons lightly
packed dark brown sugar
1 1/2 teaspoons ground
cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 1/4 cups evaporated milk
3 tablespoons molasses
3 large eggs

Whipped Cream:
1 1/2 cups whipping cream
1/2 cup powdered sugar

*Special equipment: 9 1/2-inch pie
pan

Recipe



1.Preheat the oven to 375
degrees F.

2.For the crust: Put flour in the food processor, add 6
tablespoons ice water, the butter and salt. Pulse in the food
processor until the mixture resembles coarse meal. Remove
from the food processor and knead until light. Wrap the dough
and chill in the refrigerator for at least 30 minutes. Remove and roll out dough to fit the pan. Place pie weights in the bottom and bake for 25 minutes. Remove from the oven and allow the pie shell to cool.

3.For the filling: Place the pumpkin, brown sugar, cinnamon,
ginger, nutmeg, cloves and salt in a large mixing bowl and
blend with a whisk. Add the evaporated milk, molasses and
eggs; stir vigorously with the whisk until smooth.

4.Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil.

5.Bake the pie on the center rack of the oven until the top is
shiny and set. The pie is set when a knife inserted in the
center comes out clean, about 1 hour.

6.For the whipped cream: Chill the whipping cream for 15 to
20 minutes. Combine the chilled whipping cream and sugar
in a bowl them whip them together with an electric mixer until
you see firm peaks, a couple of minutes.

7.Remove the pie from the oven and carefully remove the foil.
Cool the pie on a rack. Serve the pie warm, cold or at room
temperature with a dollop of whipped cream.

This recipe was provided by a chef, restaurant or culinary
professional. It has not been tested for home use.