Monday, December 19, 2011

Pumpkin Pie Recipes

For Thanksgiving in 2015, we relied on this particular Cooks' Illustrated recipe (different from the one below): The Best Pumpkin Pie (1993).  We made it without using a food processor and tempered the whisked eggs in their own bowl.  The texture and taste of the pumpkin pudding was very tasty!

From Cook's Illustrated (undated)

Oven starts at 400.

1cup heavy cream
1cup whole milk
3 large eggs plus 2 large yolks
1teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1cup drained candied yams from 15-ounce can (see note)
3/4cup sugar
1/4cup maple syrup
2teaspoons grated fresh ginger
1/2teaspoon ground cinnamon
1/4teaspoon ground nutmeg
1teaspoon table salt

For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

Simmering the filling for pumpkin pie is an unusual step, but its benefits are threefold. First, cooking the pumpkin and sweet potatoes drives off moisture and concentrates their taste. Second, cooking the spices along with the pumpkin allows their flavors to bloom. Third, heating the filling allows it to firm up quickly in the oven, rather than soaking into the pastry and causing the crust to become soggy.

From Jane:

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