Pumpkin Pie

Pumpkin Pie!  The ultimate Thanksgiving treat.  There's really nothing I can say that hasn't already been said.  Pumpkin pie's all but unknown in Germany, so it was even more special to be able to offer a few slices to our hostess (HF's cousin), who we holed up with during November's house hunt.  Though pumpkin-pie time is socially over, I urge you to dig that pie pan back out for this one.  Pumpkins are available all through the winter over here.

My updates are just a couple of spice additions but they really deepen the flavor.  Vanilla and nutmeg, two of winter's favorite cohorts.  Hungry Fiance told me early on in our relationship that nutmeg makes all flavors stronger.  Meanwhile, vanilla fits in perfectly with the spice profile.  I've always loved adding a dash of vanilla essence, or a scoop of vanilla seeds, to whipping cream.  It's even better in the pie.

This image is from last year's feast, in Accra, but this year's looked quite similar.  Promise.

Pumpkin Pie

for the crust: 

adapted from Ed Baines & Alton Brown

prep time: 1 hour

cook time: 25 minutes

cooling time: 30 min

ingredients:

8 oz (225g) plain flour
4 oz (110g) butter, cold, cut into cubes
1 whole egg
1 pinch of salt
3 tbsp of ice-cold water

directions:

Pour the flour into a food processor (a blender will do in a pinch).  Sprinkle the butter cubes around on top of the flour.  Place the lid on and pulse together until just mixed.  Be careful not to overmix.

Add the egg, salt, and water.  Pulse again, just until it starts to get crumbly, then stop immediately.  Gather into your hands and gently pat together - work it as little as possible and do not knead.  Wrap in cling film and put it into the fridge.  Chill for at least 20 minutes.  

Generously flour a flat countertop or rolling mat.  Roll the crust to about 1/8 inch thickness.  Place in a pie tin, trimming the edges as needed.  Prick the crust several times with a fork.  Place into the refrigerator again to chill.  Preheat the oven to 425 F (220 C).

Place a piece of parchment paper on top of the crust and line the edge of the crust with dry beans.  Bake blind for about 10 minutes.  Remove parchment and beans, and continue to bake until golden, about 15 minutes.  Remove from the oven and let it chill before filling.

for the filling:

adapted from Libby's
prep time: 10 minutes
cook time: 55 minutes
cooling time: 2 hours
serves 8

ingredients:

3/4 cup white sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1 vanilla bean
2 large eggs
1 can (15 oz.) pumpkin puree
1 can (12 fl. oz.) evaporated milk (in Germany, this is Kondens Milch, and one 310-ml package of 10% fat will do.)

directions: 

Preheat the oven to 425° F/220° C.  Mix sugar, salt and spices in a small bowl. Slit the vanilla bean lengthwise and scrape the seeds out with a blunt knife; add to the sugar-spice mix. Beat the eggs in a large bowl. Stir in the pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk.

Pour the mixture into the pie shell. Bake for 15 minutes. Reduce the temperature to 350° F/175° C; bake for 40 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream & sprinkle with a dash of cinnamon before serving.