I know Thanksgiving is over, and that's the holiday when people go all gung-ho about Pumpkin Pie. However, this delightful dessert hasn't finished it's time in the spotlight, and has almost instantly transformed into something else:
a Christmas pie.
So there you go.
For the Studio 5 pie segment last week, I didn't want to just bring cherry and pumpkin pecan pie, so the day before I also tried my hand at making my very first pumpkin pie. Ever. Sure, I'd eaten it many times, but not once had I tried to make it. Thankfully, the Food Network Gods smiled upon my kitchen, and basically handed me this heavenly recipe. I made the pie. I decorated the pie. I used the pie on TV. Then I put it in my fridge - almost forgetting about it altogether amidst all the excitement and business of the week.
A day or two after, I found this beloved pie staring at me when I opened my fridge door. It was then I realized that I hadn't cut into it at all, and therefore, didn't really know how it tasted. At this moment I dug into the pie the way my dear Mother taught me:
with a fork.
It instantly rekindled my absolute love for pumpkin pie, and practically melted in my mouth with each velvety bite. The pie wasn't too thick or cakey, but wasn't slimy and underdone. It was just the right texture, and filled with tempting richness; made it impossible to leave my fork alone for more than a few seconds.
Ryan was home (which is a miracle around this time of year), so I yelled towards the living room "this pumpkin pie is amazing!!"
I took another bite while I sliced up little squares "No, really! You have to come try this!"
I made the whipped cream, sifted some powdered sugar on my favorite white serving dish, piped the whipped cream on a couple little squares, and sprinkled a few edible pearls on the top "Ryan! This pumpkin pie is ridiculous!" I yelled again.
I snapped a few photos, took the dish into the kitchen, and left the room for a bit....
"Mandy! This is the best pumpkin pie I've ever tasted!"
I rest my case.
Classic Pumpkin Pie
1 disk pie dough + little flour for dusting
15 oz can pure pumpkin
1 1/4 C heavy cream
2/3 C sugar + more for sprinkling
3 large eggs
1 t ground cinnamon
1/2 t ground nutmeg
1/2 t vanilla extract
1/4 t salt
1. Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie pan. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.
2. Preheat oven to 350 degrees. Line the chilled dough with foil and fill with pie weights. Transfer to the oven and bake until edges are golden, 20-25 minutes. Remove the foil and weights and continue baking until crust is golden, 10-15 minutes. Transfer to a wire rack and cool completely.
3. Make the filling: gently whisk the pumpkin, cream, sugar, 2 eggs, the cinnamon, nutmeg, vanilla, salt (do not over-mix). Beat the remaining egg separately and brush on the crust edge. Sprinkle with a little extra sugar.
4. Pour the filling into the crust and bake until set around the edges, about 50-60 minutes (the middle will still jiggle a bit). Transfer to a rack and let cool completely.
Recipe Source: Food Network Magazine, November 2012 Issue
Makes about 8-10 servings