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Pretty Pumpkin Pie

Pumpkin Pie just screams cozy fall baking! Plus no thanksgiving table is complete without it. I love the contrast of the crisp flaky pastry and silky smooth pumpkin filling.

I made the short crust pastry from scratch. You can buy store bought, but I find making this oddly therapeutic and rewarding. It also makes me nostalgic because my mama taught me how to make this when I was a little girl. We will Par bake the pastry, which is the secret to avoiding that dreaded soggy bottom!

The presentation of this Pie is just gorgeous. I made it in a square pan with a removable bottom. Half of it was naked and exposed for everyone to see the deep orange goodness it has to offer and the other half was hiding behind a pretty cover of pastry flowers and butterflies. A sweet silky surprise waiting to be discovered.




Total Time:

  • Prep time 40 mins

  • Baking time 50 mins

  • Total time 1hr 30 mins



Equipment:


  • 9 inch square pan with removable bottom

  • Or 9 inch deep round pie dish

  • Pastry blender (optional)

  • Ceramic Pie weights or rice

  • Parchment Paper

  • Flower/butterfly cookie cutters




Ingredients:



Short crust pastry


  • 14 oz. all purpose flour

  • 8 oz. cold unsalted cold butter

  • Pinch of salt

  • Ice water


Filling

  • 2 eggs

  • ½ cup light brown sugar

  • ¼ cup sugar

  • 1 tsp ground cinnamon

  • ½ tsp ground ginger

  • ¼ tsp ground cloves

  • 1/8 tsp ground nutmeg

  • Pinch of salt

  • 15 oz. can of pumpkin puree

  • 12 oz. half and half

Egg Wash


1 Egg beaten

1 Tbsp water




METHOD:



  • Preheat oven to 400 F

  • Make pastry. Add the cubed butter to the flour and rub in with fingers or a pastry blender, till it resembles coarse breadcrumbs

  • Gradually add chilled water, 1 Tablespoon at a time till the dough comes together

  • Form 2 discs, wrap with cling wrap and refrigerate for 30 mins




  • Roll out half the dough and line the pan with pastry, cut off excess pastry with a knife. Dot it with a fork, chill for about 10 mins in the fridge.




  • Put parchment paper in the center and fill with pie weights. Bake for 15 mins. Take weights out, apply egg wash and bake again for 5 to 7 mins





  • Preheat oven to 425 F

  • Make pumpkin filling, whisk eggs, add pumpkin puree, then the sugars and spices and gradually add the half and half till combined. Set aside





  • Roll out the other half of dough into a square, slit it in the center and cut a triangle out

  • Pour filling into pastry lined dish

  • Gently Place the pastry triangle on top of the filling, brush with some egg wash

  • Cut flowers, leaves, butterflies out of the rest of the dough, and place them on the triangle. Brush some egg wash on them.




  • Put the apples in your dish first, spoon the crumble on top

  • Bake for 15 mins at 425 F lower the oven to 350 and bake for another 30 -40 mins till pastry is golden brown and a toothpick inserted in the center comes out fairly clean

  • Once cooled, you can lightly dust the pastry flowers with some luster dust to enhance the color a bit


Enjoy!



Some helpful tips:


  • Your butter should be cold when you rub it in with your fingers for the pastry

  • In the last 15 mins of baking you can tent the edges with some foil to avoid excessive browning of the crust


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