Friday, February 26, 2010

pumpkin pie

Time for another recipe! A few weeks ago, a friend of ours gave us a huge pumpkin/squash-type thing and we were able to make three dishes out of it: pumpkin soup, pumpkin and chorizo risotto, and pumpkin pie. This being France, pumpkin pie is not known here at all and so this was Jean-Marc's first taste ever! Here is the recipe that I used (half borrowed, half made up). As you can tell by the photo, it was so delicious that I forgot to take a picture of it before it was half-eaten.  Yum!

1 1/2 cups flour
pinch salt
2 tablespoons sugar
1/2 cup butter
1/2 teaspoon vanilla extract
1 tablespoon water

3 eggs
2 cups of pumpkin puree or a 15 oz. can of pure pumpin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves

For the crust, cut the butter into little chunks and mix it into the flour, salt (if using) and sugar with either a knife, pastry cutter or your fingers. Once the mixture resembles a coarse meal, mix in the vanilla extract and add water one tablespoon at a time. You may need more or less water, depending on the temperature and the weather, so add a little, mix a lot and then see if you need to add some more. Too much water will make the crust hard. Knead the dough until it holds together. More folding and smearing with your palms will create more of a flaky pastry. Set aside to rest. Meanwhile, preheat the oven to 375 degrees F. (190 degrees C.)

On a floured surface, roll out the dough into a circle about an inch larger than your pie pan. Flip the dough into the pan and tuck in the edges. 
In a large bowl lightly whisk the eggs.  Add the remaining ingredients and stir to combine.  Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.  Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet).  Cool on a rack.

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