CLASSIC PUMPKIN PIE
ACTIVE: 1 hr l TOTAL: 3 hr
(plus 2 hr chilling) l SERVES: 6 to 8
FOR THE CRUST
1¼ cups all-purpose flour,
plus more for dusting
1 tablespoon sugar
½ teaspoon salt
2 tablespoons cold vegetable shortening
6 tablespoons cold unsalted butter, cut into ½-inch cubes
2 tablespoons ice water, plus more if needed
FOR THE FILLING
2 cinnamon sticks
1 12-ounce can evaporated milk
1 teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 15-ounce can pure pumpkin
¾ cup sugar
¼ teaspoon salt
2 large eggs
- Make the crust: Pulse the flour, sugar and salt in a food processor.
Add the shortening and 3 tablespoons butter and pulse into
pebble-size pieces. Add the remaining butter and pulse until
pea-size pieces form. Add the ice water; pulse a few times to
combine. If the dough doesn’t hold together when you squeeze it,
add more ice water, ½ tablespoon at a time. Turn out the dough
onto a piece of plastic wrap and form into a disk; wrap tightly.
Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough on a lightly floured surface into a 12-inch
round. Ease into a 9-inch pie plate. Tuck the overhanging dough
under itself; crimp the edges with a fork. Chill until very firm,
20 minutes in the freezer or 1 hour in the refrigerator.
- Preheat the oven to 350 ̊. Line the pie crust with parchment
paper or foil and fill with pie weights or dried beans. Bake until the
crust is light brown around the edges, about 25 minutes. Remove
the parchment and weights and continue baking until the crust is
light brown all over, 10 to 15 more minutes. Transfer to a rack to
cool completely.
- Meanwhile, make the filling: Break the cinnamon sticks in half
and put in a medium saucepan over medium heat. Toast, stirring,
about 5 minutes. Add the evaporated milk, ginger, nutmeg and
cloves and cook, whisking, until the milk comes to a simmer,
4 to 5 minutes. Remove from the heat and let steep, 15 minutes.
Discard the cinnamon sticks and add the pumpkin, sugar and salt;
whisk until smooth. Whisk in the eggs until just combined.
- Pour the filling into the cooled pie crust and bake until set and
no longer wet and jiggly in the center, 50 to 60 minutes. (If the
crust is getting too dark, cover loosely with foil.) Transfer the pie
to a rack to cool completely.
PUMPKIN–COCONUT
CREAM PIE
ACTIVE: 50 min l TOTAL: 3 hr(plus 1 hr chilling) l SERVES: 6 to 8
FOR THE CRUST
14 whole graham crackers
¼ cup granulated sugar
6 tablespoons unsalted butter, melted and cooled slightly
FOR THE FILLING AND TOPPING
1 15-ounce can pure pumpkin
2 cups heavy cream
½ cup plus ⅓ cup sweetened cream of coconut
(stir well before measuring), chilled
½ cup granulated sugar
2 large eggs
1½ teaspoons pure vanilla extract
¾ teaspoon coconut extract
1 teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon salt
½ cup unsweetened coconut flakes
3 tablespoons confectioners’ sugar
- Make the crust: Preheat the oven to 325 ̊. Combine the
graham crackers and granulated sugar in a food processor and
process into fine crumbs. Add the melted butter and process until
fully combined. Transfer the mixture to a 9-inch pie plate. Using
your fingers, evenly press the mixture into the bottom and up
the sides of the pan. Bake until the crust is golden and firm,
20 to 25 minutes. Transfer to a rack to cool completely.
- Make the filling: Combine the pumpkin, ½ cup heavy cream,
½ cup cream of coconut, the granulated sugar, eggs, 1 teaspoon
vanilla, ½ teaspoon coconut extract, the ginger, allspice and salt
in a medium bowl. Whisk until smooth. Pour the filling into the
cooled pie crust. Bake until set and just barely jiggly in the center,
50 to 60 minutes. Transfer the pie to a rack to cool completely.
- Make the topping: Spread the coconut flakes on a baking sheet
and bake until toasted and golden brown around the edges, about
5 minutes. Set aside.
- Combine the confectioners’ sugar and the remaining 1½ cups
heavy cream, ½ teaspoon vanilla and ¼ teaspoon coconut extract
in a large bowl. Beat with a mixer on medium-high speed until
stiff peaks form, 3 to 4 minutes. Fold in the remaining ⅓ cup
cream of coconut until just combined (do not overmix). Transfer
to a piping bag fitted with a star tip. Pipe the cream on the pie and
sprinkle with the toasted coconut. Refrigerate at least 1 hour.
NOVEMBER 2019 ●FOOD NETWORK MAGAZINE 135