Joy Of Cooking Pumpkin Pie Recipe
Description
Pumpkin Pie is a classic holiday dessert that is enjoyed by people of all ages. It is a creamy custard pie made with a spiced pumpkin puree and baked in a flaky pastry crust. This recipe is adapted from the one included in the classic cookbook “Joy of Cooking.” It is a simple and delicious way to enjoy the classic flavor of pumpkin pie.
The Joy of Cooking recipe calls for a deep-dish pie plate. This gives you a tall, creamy pumpkin custard that has a great flavor and texture. The secret to a great pumpkin pie is to make sure you use fresh, high-quality pumpkin puree and a good pastry crust. This recipe also calls for a bit of fresh nutmeg and cinnamon for an extra special touch.
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 2 tablespoons ice water, plus more if needed
For the Filling:
- 2 cups cooked pumpkin puree
- 1/2 cup light brown sugar
- 2 tablespoons all-purpose flour
- 3 eggs, lightly beaten
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup half and half
Instructions
To make the crust: In a medium bowl, whisk together the flour and salt. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Add the ice water and stir until the dough comes together. If the dough is too dry, add a bit more water, 1 tablespoon at a time. Shape the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
Preheat the oven to 375 degrees F. Roll out the dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch deep-dish pie plate and trim the edges. Crimp the edges as desired. Prick the bottom and sides of the crust several times with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for 10 minutes more, or until lightly golden.
To make the filling: In a medium bowl, whisk together the pumpkin puree, brown sugar, flour, eggs, spices and salt. Gradually whisk in the half and half. Pour the filling into the prebaked crust. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean. Let cool completely before serving.
Equipment
- Pastry blender or two knives
- Rolling pin
- 9-inch deep-dish pie plate
- Parchment paper
- Pie weights or dried beans
- Knife
Notes
The recipe calls for cooked pumpkin puree, but you can also use canned pumpkin or homemade pumpkin puree. If using canned pumpkin, make sure it is unsweetened. This pie can also be made with sweet potatoes or winter squash in place of the pumpkin.
Nutrition
One slice of this pumpkin pie contains approximately 250 calories, 12 grams of fat, 31 grams of carbs and 5 grams of protein. It is a good source of fiber and vitamins A and C.
Pumpkin pie is a delicious and comforting holiday dessert that is sure to please everyone. With its classic flavors and creamy texture, it is sure to become a family favorite. Enjoy!
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