Thanksgiving dinner is incomplete without pumpkin pie. This dessert is considered by many to be the most important dish on the table during Thanksgiving. I brought this to a Thanksgiving potluck a friend hosted this weekend. Although the traditional pumpkin pie is round, mine is rectangular. I was told a lot of people were attending so I doubled the recipe to make sure there's enough for everyone.
Because commuting is such a hassle in Bangkok, it's inconvenient to take two smaller pie pans. I combined the recipes and baked them in a bigger rectangular pan. The same flavor, same color, same taste in a rectangular or square-shaped pie.
Adapted from joyofbaking.com. This recipe was doubled and it yield one big rectangular pan which I took to the potluck and one 11 x 17 cm rectangular ramekin which I kept for me and my sister.
Pate brisee(short crust pastry):
2 1/2 cups (350 grams) all-purpose
1 teaspoon salt
2 tablespoon (28 grams) granulated
1 cup (226 grams) butter, chilled and cut into 1-inch pieces
1/4 to 1/2 cup (60-120 ml) ice water
Combine the flour, salt and sugar in a bowl.
Rub in the diced butter until the mixture resembles coarse meal.
Add 1/4 cup (about 4 TBSP) of water and mix until the dough holds together.
If necessary, add the remaining water.
Note: After adding about 90 ml of water, I noticed the dough was becoming sticky so I refrain from adding the rest.
Turn the dough into a floured surface. Gather into a ball. Flatten into a disk. Chill for 30 minutes to an hour. before use.
After the dough has chilled sufficiently, turn it into a lightly floured surface and roll into 2.5 mm thick layer. To avoid the dough from sticking to your work surface and ensure even thickness, turn the dough a quarter turn as you roll. Fold the dough in half and gently transfer into a rectangular pan. Trim the overhanging pastry and use fork to make decorative borders. Cover with plastic wrap and chill while you make the filling.
6 large eggs
4 cups (850 g) pumpkin puree (Note: see below instruction on how to make homemade pumpkin puree)
250 ml whipping cream
200 g brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt
How to Make Pumpkin Puree:
Wash pumpkin. Remove the seeds and the dangly stuff that coats the inside surface. Cut into smaller pieces.Place pumpkin in a pot. Add water to cover. Add salt. Cook for 25 minutes or until pumpkins are soft.
Drain well. Puree in a food processor, blender or mash with a potato masher. Set aside.
Procedure for pumpkin filling:
In a large bowl,lightly whisk the eggs. Add the sugar, pumpkin puree, whipping cream, cinnamon, ginger and salt and stir to combine.
Pour the mixture into the prepared pie shell. Bake the big rectangular pie for about 40-50 minutes and the small rectangular pie for 15-20 minutes. Once the filling is set and the crust is nicely brown remove from the oven.
Place the pie in a wire rack to cool. Serve at room temperature. I couldn't wait so when the pie had slightly cooled, I took a slice and savored it.
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