Friday, September 20, 2013

Classic Deep Dish Pumpkin Pie Recipe

Fall and Pumpkin Pie are perfect together. I love the oak leaf and acorn cutouts made from piecrust scraps on this one.
Photo and Recipe from Williams Sonoma
1 1/4 cups firmly packed dark brown sugar
1 Tbs. cornstarch
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin puree
3 eggs
1 cup heavy cream
1/3 cup milk
Pre-baked and cooled deep-dish piecrust (Click here for recipe.)

Preheat an oven to 375ºF.
In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.

Pour the filling into the pre-baked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly.

Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.
Williams-Sonoma Recipe Kitchen.

To add a fanciful finish to this pumpkin pie, use decorative cutters to create autumnal shapes from rolled-out pie dough. If desired, use the tip of a paring knife to create details on the cutouts, such as veins on the leaves. Then bake the cutouts and place them on the baked and cooled pie. When preparing this pie, be sure to use a deep-dish pie dish.
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Anonymous said...

Oh, this surely does speak of the season. I love pumpkin pie . . . I just came home from errands which ended at Trader Joe where they, too, were all about pumpkin . . . canned pumpkin, of course, ice cream, biscotti, cookies . . . It all sounds delish.

This change of season always brings to mind a whole new assortment of foods. I shall put your pie at the top of the list.

Happy fall day, Rosemary

The Queen Vee said...

This pie looks to pretty to eat but if it were in my house I would cut and eat slice right now. Pumpkin Pie is # 1 favorite in our house. My Chris would be happy if Thanksgiving dinner only consisted of stuffing, rolls and pumpkin pie.

I bought my first pumpkin last week and will be pulling out the Halloween decor tomorrow. Last night we had pot roast and Yorkshire pudding served on brown transfer ware dishes. The leaves are changing and the garden looks quite weary. Yes, I'm soaking up all the Fallness I can get.