Pumpkin Pie - Notes
Source of Recipe
KERA - Cooking Show
Recipe Introduction
Notes on how to make the best ever pumpkin pie. I will try it soon. Sounds good.
List of Ingredients
Homemade pie crust using 1/2 vodka and 1/2 water
Pumpkin mixture
Pumpkin - 1 can
or Candied Yams
1 cup sugar for pumpkin, 3/4 cup sugar for candied yams
1/4 cup maple syrup
2 tsp grated fresh ginger
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
Custard -
1 cup milk
1 cup heavy cream
3 whole eggs
2 egg yolks
1 tsp vanilla
Recipe
Crust -
For the liquid use 1/2 vodka and 1/2 water. The alcohol cooks off and the vodka makes a better crust.
Don't make the crust too dry.
Don't over roll the crust. Start in the middle and roll out.
Use a pie pan with an edge - it is easier to make decorative edge along the pie.
Make the crust at room temperature. When the crust is made put in the refrigerator for 15+ minutes before cooking.
Put a stone cooking sheet/round/plate in the oven to heat and put the crust and pie on the plate while cooking. This makes a crisper crust.
Precook pie crust.
Cover with foil and add pie weights. Cook for 15 minutes at 400. Take off foil and cook for 10 minutes or until golden. Precooking allows for a crisper crust.
Pie Filling
Use pumpkin or candied yams.
Don't drain the pumpkin. Cook on stove top to reduce liquid. You want this thick. After reduced add: 3/4 cup sugar for yams or 1 cup sugar for pumpkin, 1/4 cup maple syrup, 2 teaspoon grated fresh ginger, 1 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg. Heat or cook longer to thicken.
Custard - Combine 1 cup milk, 1 cup heavy cream, 3 whole eggs, 2 egg yolks, and 1 tsp vanilla. Mix with wire whisk. Add hot pumpkin mixture slowly stirring with a whisk. Strain through strainer into a bowl. Jostle the laddle up and down to push mixture through strainer.
Put hot mixture into hot pie crust which has already been pre-cooked. Cook at 400 for 10 minutes and then 300 for 20 to 35 minutes.
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