Farewell to the Recipe on the Libby's Can
It’s almost Thanksgiving and we’ve yet to deliver any holiday recipes. We feel deep shame. If there was a Seattlest penalty box, we would sit in it.
The truth is that this year we’ll be sitting back, relaxing and watching the dog show that’s after the Macy’s parade while our sister-in-law (also a chef) does the bulk of the heavy cooking. We will, however, be bringing our pumpkin pie.
Pumpkin pie is something we’ve always loved. We used to make it year-round--until we started roasting our own pumpkins and that became more difficult. Now we try and hold off until at least October 1st. Our recipe is interesting enough to be noticed (we use buttermilk and cream in place of the condensed milk as well as a grating of fresh ginger), but traditional enough as to not offend. It’s a long-tested formula, and we’ll doubt we’ll ever change it.
Though we rarely make absolute promises in cooking--we find it to be dangerous--here goes: if you make this pie crust and the proceeding pumpkin pie, it will be very good. We promise. Happy Turkey Day.
The pie recipe is after the jump.
Pumpkin Pie
makes 1 8-9” pie
1/2 recipe Flaky Pastry
1 1/2 cups pumpkin puree, one small sugar pie pumpkin, directions for roasting HERE
3 eggs
1 egg yolk
3/4 cup brown sugar
1/4 cup sugar
1 cup heavy cream
1/2 cup buttermilk
2 teaspoons molasses
1/2 teaspoon ground ginger
3/4 teaspoon cinnamon
3/4 teaspoon grated fresh ginger
pinch of salt
On a lightly floured surface, roll flaky pastry into a 10” circle, or large enough to fill your pie plate. Fit the pastry into a lightly greased pie plate and press dough into the corners so that it lies flat with no air pockets. Trim excess pastry from the edges and crimp. Chill shaped pie crust for at least one hour.
Blind bake the pie shell: fit the chilled pastry with a round of parchment paper or foil and fill the parchment with dried beans or pie weights. Bake in a preheated 400 F oven for 30 minutes; remove the parchment and the weights and bake for another 10 minutes or until the pastry shell is cooked through and golden brown on the edges.
In a large bowl, thoroughly whisk together filling ingredients. Pour filling into pre-baked pie shell and bake at 350 F for about 45 minutes, or until the custard is set.
