Pumpkin Pie with Brandied Whipped Cream
By America's Test KitchenPublished on August 21, 2007
Yield
Serves 8
Ingredients
Flaky Pastry Shell
1 ¼ cups unbleached all-purpose flour, measured by dip-and-sweep½ teaspoon table salt ½ teaspoon granulated sugar 10 tablespoons unsalted butter (1 ¼ sticks), chilled and cut into ¼-inch pats3 - 3 ½ tablespoons ice waterPumpkin Filling
2 cups plain pumpkin puree (16 ounces/454 grams), canned or fresh1 cup packed dark brown sugar 2 teaspoons ground ginger 1 teaspoon fresh grated nutmeg 2 teaspoons ground cinnamon ¼ teaspoon ground cloves ½ teaspoon table salt ⅔ cup heavy cream ⅔ cup milk 4 large eggsBrandied Whipped Cream
1 ⅓ cups heavy cream (cold)3 tablespoons confectioners' sugar 1 tablespoon brandyBefore You Begin
If you do not have a food processor, the pumpkin may be put through a food mill or forced through a fine sieve with the back of a wooden spoon. Alternatively, you can cook the pumpkin, sugar, and spices together before pureeing, then whir the mixture in a blender, adding enough of the cream called for in the recipe to permit the pumpkin to flow easily over the blades. In either case, heat the pumpkin with the (remaining) cream and milk, as indicated, then slowly whisk the mixture into the beaten eggs. The pie may be served slightly warm, chilled, or at room temperature.
Instructions
- Mix flour, salt, and sugar in a food processor fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into a medium-sized bowl.
- Drizzle 3 tablespoons of water over flour mixture. With blade side of a rubber spatula, cut mixture into little balls. Then press down on mixture with broad side of spatula so balls stick together in large clumps. If dough resists gathering, sprinkle remaining water over dry, crumbly patches and press a few more times. Form dough into a ball with your hands; wrap in plastic, then flatten into a 4-inch disk. Refrigerate for at least 30 minutes. (Can be refrigerated for 2 days or, if sealed airtight in a plastic bag, or frozen for up to 6 months.)
- Generously sprinkle a 2-foot square work area with flour. Remove dough from wrapping and place disk in center; dust top with flour. (If it has been chilled for more than 1 hour, let dough stand until it gives slightly when pressed, 5 to 10 minutes.) Roll dough in all directions, from center to edges, rotating a quarter turn and strewing flour underneath as necessary after each stroke. Flip disk over when it is 9 inches in diameter and continue to roll (but don’t rotate) in all directions, until it is 13 to 14 inches in diameter and just under 1/8 inch thick.
- Fold dough in quarters and place the corner in the center of a Pyrex pie plate measuring 9- to 9 1/2-inches across top. Carefully unfold dough to cover pan completely, with excess dough draped over pan lip. With one hand, pick up edges of dough; use index finger of other hand to press dough around pan bottom. Use your fingertips to press dough against pan walls. Trim dough overhanging the pan to an even 1/2 inch all around.
- Tuck overhanging dough back under itself so folded edge is flush with edge of pan lip. Press double layer of dough with your fingers to seal, then bend up at a 90-degree angle and flute by pressing thumb and index finger about 1/2-inch apart against outside edge of dough, then using index finger (or knuckle) of other hand to poke a dent through the space. Repeat procedure all the way around.
- Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell. Using table fork, prick bottom and sides — including where they meet — at 1/2-inch intervals. Flatten a 12-inch square of aluminum foil inside shell, pressing it flush against corners, sides, and over rim. Prick foil bottom in about a dozen places with a fork. Chill shell for at least 30 minutes (preferably an hour or more), to allow dough to relax.
- Adjust oven rack to lowest position and heat oven to 400 degrees. (Start preparing filling when you put shell into oven.) Bake 15 minutes, pressing down on foil with mitt-protected hands to flatten any puffs. Remove foil and bake shell for 8 to 10 minutes longer, or until interior just begins to color.
- Process pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt in a food processor fitted with steel blade for 1 minute. Transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer. Process eggs in food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.
- Immediately pour warm filling into hot pie shell. (Ladle any excess filling into pie after it has baked for 5 minutes or so — by this time filling will have settled.) Bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.
- Beat cream at medium speed to soft peaks; gradually add confectioners’ sugar then brandy. Beat to stiff peaks. Accompany each wedge of pie with a dollop of whipped cream.
for pastry shell
for filling
for whipped cream
Yield
Serves 8Ingredients
Flaky Pastry Shell
1 ¼ cups unbleached all-purpose flour, measured by dip-and-sweep
½ teaspoon table salt
½ teaspoon granulated sugar
10 tablespoons unsalted butter (1 ¼ sticks), chilled and cut into ¼-inch pats
3 - 3 ½ tablespoons ice water
Pumpkin Filling
2 cups plain pumpkin puree (16 ounces/454 grams), canned or fresh
1 cup packed dark brown sugar
2 teaspoons ground ginger
1 teaspoon fresh grated nutmeg
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
½ teaspoon table salt
⅔ cup heavy cream
⅔ cup milk
4 large eggs
Brandied Whipped Cream
1 ⅓ cups heavy cream (cold)
3 tablespoons confectioners' sugar
1 tablespoon brandy
Test Kitchen Techniques
Ingredients
Flaky Pastry Shell
1 ¼ cups unbleached all-purpose flour, measured by dip-and-sweep
½ teaspoon table salt
½ teaspoon granulated sugar
10 tablespoons unsalted butter (1 ¼ sticks), chilled and cut into ¼-inch pats
3 - 3 ½ tablespoons ice water
Pumpkin Filling
2 cups plain pumpkin puree (16 ounces/454 grams), canned or fresh
1 cup packed dark brown sugar
2 teaspoons ground ginger
1 teaspoon fresh grated nutmeg
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
½ teaspoon table salt
⅔ cup heavy cream
⅔ cup milk
4 large eggs
Brandied Whipped Cream
1 ⅓ cups heavy cream (cold)
3 tablespoons confectioners' sugar
1 tablespoon brandy
Test Kitchen Techniques
Ingredients
Flaky Pastry Shell
1 ¼ cups unbleached all-purpose flour, measured by dip-and-sweep
½ teaspoon table salt
½ teaspoon granulated sugar
10 tablespoons unsalted butter (1 ¼ sticks), chilled and cut into ¼-inch pats
3 - 3 ½ tablespoons ice water
Pumpkin Filling
2 cups plain pumpkin puree (16 ounces/454 grams), canned or fresh
1 cup packed dark brown sugar
2 teaspoons ground ginger
1 teaspoon fresh grated nutmeg
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
½ teaspoon table salt
⅔ cup heavy cream
⅔ cup milk
4 large eggs
Brandied Whipped Cream
1 ⅓ cups heavy cream (cold)
3 tablespoons confectioners' sugar
1 tablespoon brandy
Test Kitchen Techniques
Why This Recipe Works
For a pumpkin pie recipe that produced a pie with a crisp crust and a soft, custard-type filling, we began baking our crusts almost completely before filling them; that way we knew they would start out crisp. Next, we made sure that both shell and filling for our pumpkin pie recipe were hot when we assembled the pie, so the custard could begin to firm up almost immediately rather than soaking into the pastry. Finally, we baked the pie quickly, in the bottom of the oven, exposing the bottom of the crust to the most intense heat. We avoided curdling by taking the pie out of the oven immediately once the center thickened to the point where it no longer sloshed but instead wiggled like gelatin when the pan was gently shaken.
Before You Begin
If you do not have a food processor, the pumpkin may be put through a food mill or forced through a fine sieve with the back of a wooden spoon. Alternatively, you can cook the pumpkin, sugar, and spices together before pureeing, then whir the mixture in a blender, adding enough of the cream called for in the recipe to permit the pumpkin to flow easily over the blades. In either case, heat the pumpkin with the (remaining) cream and milk, as indicated, then slowly whisk the mixture into the beaten eggs. The pie may be served slightly warm, chilled, or at room temperature.
Instructions
- Mix flour, salt, and sugar in a food processor fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into a medium-sized bowl.
- Drizzle 3 tablespoons of water over flour mixture. With blade side of a rubber spatula, cut mixture into little balls. Then press down on mixture with broad side of spatula so balls stick together in large clumps. If dough resists gathering, sprinkle remaining water over dry, crumbly patches and press a few more times. Form dough into a ball with your hands; wrap in plastic, then flatten into a 4-inch disk. Refrigerate for at least 30 minutes. (Can be refrigerated for 2 days or, if sealed airtight in a plastic bag, or frozen for up to 6 months.)
- Generously sprinkle a 2-foot square work area with flour. Remove dough from wrapping and place disk in center; dust top with flour. (If it has been chilled for more than 1 hour, let dough stand until it gives slightly when pressed, 5 to 10 minutes.) Roll dough in all directions, from center to edges, rotating a quarter turn and strewing flour underneath as necessary after each stroke. Flip disk over when it is 9 inches in diameter and continue to roll (but don’t rotate) in all directions, until it is 13 to 14 inches in diameter and just under 1/8 inch thick.
- Fold dough in quarters and place the corner in the center of a Pyrex pie plate measuring 9- to 9 1/2-inches across top. Carefully unfold dough to cover pan completely, with excess dough draped over pan lip. With one hand, pick up edges of dough; use index finger of other hand to press dough around pan bottom. Use your fingertips to press dough against pan walls. Trim dough overhanging the pan to an even 1/2 inch all around.
- Tuck overhanging dough back under itself so folded edge is flush with edge of pan lip. Press double layer of dough with your fingers to seal, then bend up at a 90-degree angle and flute by pressing thumb and index finger about 1/2-inch apart against outside edge of dough, then using index finger (or knuckle) of other hand to poke a dent through the space. Repeat procedure all the way around.
- Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell. Using table fork, prick bottom and sides — including where they meet — at 1/2-inch intervals. Flatten a 12-inch square of aluminum foil inside shell, pressing it flush against corners, sides, and over rim. Prick foil bottom in about a dozen places with a fork. Chill shell for at least 30 minutes (preferably an hour or more), to allow dough to relax.
- Adjust oven rack to lowest position and heat oven to 400 degrees. (Start preparing filling when you put shell into oven.) Bake 15 minutes, pressing down on foil with mitt-protected hands to flatten any puffs. Remove foil and bake shell for 8 to 10 minutes longer, or until interior just begins to color.
- Process pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt in a food processor fitted with steel blade for 1 minute. Transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer. Process eggs in food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.
- Immediately pour warm filling into hot pie shell. (Ladle any excess filling into pie after it has baked for 5 minutes or so — by this time filling will have settled.) Bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.
- Beat cream at medium speed to soft peaks; gradually add confectioners’ sugar then brandy. Beat to stiff peaks. Accompany each wedge of pie with a dollop of whipped cream.
for pastry shell
for filling
for whipped cream
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