Finally autumn has come to stay.
Finally is cold and rainy,
And finally I have received news from university about the last subject I was waiting to pass. And I have done it.
I can finally say that I am a Physicist looking for a job.
No more to say, just celebration!
And I want to celebrate with a nice and spicy pumpkin pie.
· 1/2 cup and 1 tbsp of room temperature butter
· 1 3/4 cups of all purpose flour
· 1/2 cup of white granulated sugar
· 1 egg
· 1/8 tsp of salt
· One 425g can of pumpkin puree
· 3 eggs
· 3 eggs
· 1 1/2 cups of evaporated milk
· 3/4 cup of brown sugar
· 1 tbsp of cornstarch
· 1/2 tsp of vanilla extract
· 1 tsp of ground cinnamon
· 1/2 tsp of ground ginger
· 1/2 tsp of ground nutmeg
· 1/8 tsp of ground allspice
· 1/8 tsp of ground cloves
·1/2 tsp of salt
· 1 cup of heavy cream
· 1/2 tsp of ground cinnamon
What a wonderful flavor. I love baking with pumpkin and spices.
First thing you have to do is the crust. This is not the classic pie crust. I wanted to try something different for this pie and I found this one. It needs pre baking but you can do it while you prepare the filling, so it is not a big problem.
In a big bowl cream the room temperature butter with the sugar, just until combined because air is not necessary in this crust. Then you can add and egg, beat it, and then the salt and flour. Beat it until the flour is incorporated. This won't clump into a big ball of dough, it will be crumbly. Place them on plastic wrap and pack them into a disc. Refrigerate for at least an hour.
After that hour, take it from the fridge, remove the plastic wrap and roll it out into a big disc shape, enough to cover the pie dish. Cover it and arrange the border with your favorite pattern.
Now you can blind bake it. Cover with parchment paper and pour some beans inside and place it in the preheated oven at 180ºC (350ªF) for 15 minutes. Then remove the parchment and the beans and bake for 10 minutes more until golden brown.
If you don't want to blind bake it with the beans, you can prick the bottom and sides with a fork and place the dough in the freezer, once you roll it, for 15 minutes. Then place it into the oven for 15 minutes or until it gets a golden brown color.
Anyway, while this is in the oven, you have to prepare the filling.
In a big bowl mix the pumpkin puree with the eggs, vanilla extract and evaporated milk using a whisk. Then add the sugar, cornstarch, salt, and all the spices and mix it very well.
If you are using pumpkin pie spice, use 2tsp. If not, try to use however you prefer. If you don't like any of the flavors, you can leave it out or substitute with a little more of the other spices.
Once the pie crust is done, you may leave it aside for a bit to cool. Then you can pour the pumpkin filling inside and place it into the oven again. The oven must be preheated to 220ºC (425ºF). Bake it at this temperature for 10 minutes and then reduce the temperature to 180ºC (350ºF) and bake for 30 minutes more.
To check if the pie is done, insert the tip of a knife in the filling, close to the border, like 3cm (1 inch) from the border. If it comes out clean the pie is done. Don't worry if the center is a bit wavy, it will finish cooking with the remaining heat.
Leave to cool to room temperature.
Whip up some heavy cream with a pinch of cinnamon and serve a nice slice of this pie with a dollop of cream on top.
I hope you enjoy it.