pumpkin ginger pie

Ripped straight from the pages of New York Magazine… this pie recipe comes from Karen DeMasco the pastry chef at Locanda Verde although Mr Weiss just like myself can’t quite seem to follow a recipe did his own take on it.

Pumpkin Ginger Pie (adapted from credits above)

Crust

1 1/2 c flour

1 1/2 tsp sugar

3/4 tsp kosher salt

1 stick (4 oz) unsalted cold butter cut into small pieces

1/4 c lard

* note: If you don’t have lard or crisco on hand at home (which we didn’t) use the same amount in butter again.

Filling

3 eggs

1 c heavy cream

1/2 c maple syrup

1/4 c dark brown sugar (note: we also didn’t have dark brown sugar so substituted 1/4 c demerara sugar + 1 tbsp molasses)

1 tbsp grated fresh ginger

1 15oz can pumpkin puree

1 tsp cinnamon

1/4 tsp cloves (note: we didn’t have cloves so substituted allspice instead)

1/2 tsp fresh nutmeg

1 tsp salt

Preheat oven to 350F.

Put flour, sugar, salt into a bowl.  Add butter and lard (if using) and cut in with pastry blender or knife, until coarse crumbs form. Add 1/4 c ICE water and using your hands mix dough together.  Shape into a disk, flatten slightly and refrigerate 1 hour. On a floured surface roll out to fit a 9 inch pie pan (not deep dish) pressing into edges, trim, crimp and decorate as you want. Chill 10 mins.  Now here the debate starts on whether to pre-bake your crust or not. The original recipe would have you do this but after cross referencing the Joy of Cooking and just being pure too impatient to do so… we chose not to and went ahead and made the filling instead. If you want to blind bake fill with weights and bak 15-20 mins until crust is light brown, remove weights and continue to bake for another 10 mins.  Cool before filling.

Whisk the eggs, cream, maple syrup, sugar, ginger together in another bowl mix pumpkin puree, spices and salt together.  Add the egg mixture and whisk to combine. Pour into pie shell. Bake in center of oven for about 60 mins (rotate pie after 3o mins).  Center should have a slight jiggle to it.

Cool serve at room temperature with or without whipped cream!

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2 Comments

  1. Posted November 30, 2010 at 5:35 pm | Permalink

    lol at lard. I want to make this pie with lard damn it!

    This looks a delicious pie, I really love the flavours and spices in it – thanks for the recipe 😀

  2. thecatskillkiwi
    Posted November 30, 2010 at 7:38 pm | Permalink

    it is a really great pie the subtle hint of ginger is delicious!


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