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Thanksgiving: Pumpkin Pie




Source of Recipe


kingarthurflour.com


List of Ingredients




one 9-inch pie pan lined with crust, unbaked*
15-ounce can pumpkin** or squash, or 1 1/2 cups cooked pumpkin puree
3 large eggs
3/4 cup (5 2/3 ounces) brown sugar (light or dark)
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves or allspice
1/4 teaspoon nutmeg 1 1/2 cups (12 ounces) light cream or 1 can (12 ounces) evaporated milk


Recipe



*See our favorite crust, below. The pan should be at least 1 1/2 inches deep in order to hold all of the filling. If, after forming the crust and pouring in the filling, you find yourself with leftover filling--simply pour it into a custard dish and bake it along with the pie.

**Be sure to use plain pumpkin or squash, not pumpkin pie filling.

In a medium-sized mixing bowl, stir together the pumpkin or squash and the eggs until evenly combined. Whisk in the remaining ingredients. Pour the filling into the unbaked pie shell, leaving about 1/4-inch of clearance between the top of the filling and the top of the crust.

Bake the pie in a preheated 425°F oven for 15 minutes. Reduce the oven temperature to 350°F and bake for an additional 35 to 40 minutes, until the filling is set around the edges, but still soft in the middle; the whole pie will firm up as it cools. The temperature at the center of the pie should be at least 160°F when you take it out, but no more than 180°F. Remove the pie from the oven, and cool it on a rack. If desired, serve with lightly sweetened whipped cream. Yield: 1 pie, about 8 servings.

Favorite Tender Pie Crust

This all-purpose crust adds buttermilk powder for tenderness, and baking powder to enhance the flake factor.

1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon (1/8 ounce) buttermilk powder (optional)
1/4 teaspoon salt
1/4 teaspoon baking powder
4 tablespoons (1/2 stick, 2 ounces) butter
1/4 cup (1 5/8 ounces) vegetable shortening
1 teaspoon white or cider vinegar
3 to 5 tablespoons (1 1/2 to 2 1/2 ounces) ice water

In a medium-sized bowl, combine the flour, buttermilk powder, salt, and baking powder. Using a pastry fork, pastry blender, your fingers, or a mixer, cut in the butter and vegetable shortening, leaving some baby pea-sized lumps.

Mix the vinegar with 3 tablespoons of the water. Sprinkle this mixture over the flour and fat, and toss with a fork. Squeeze the dough together; if it’s not totally cohesive, add an additional 1 to 2 tablespoons ice water (just enough to make the dough stick together comfortably). Shape the dough into a flattened disk, wrap it in plastic wrap, and refrigerate it for 30 minutes or longer before rolling.


Nutrition information per serving (1 slice of plain pumpkin pie, 1/8 of pie, 163g): 301 cal, 13g fat, 8g protein, 19g complex carbohydrates, 20g sugar, 2g dietary fiber, 94mg cholesterol, 355mg sodium, 363mg potassium, 1,233RE vitamin A, 3mg vitamin C, 2mg iron, 171mg calcium, 164mg phosphorus.