I posted a photo of this sunshiney pumpkin pie a few days ago on Instagram and lots of you nice folks asked for the recipe, so here it is! Its the pumpkin pie recipe from my book and it includes a few of my very favorite things - maple syrup, creme fraiche, and roasted squash puree. You can definitely use canned pumpkin puree too, but roasted butternut squash is nice if you have it. The crust in this photo was a little experiment that I am working on, but I have linked to my favorite crust below. Feel free to use what you like if you have another one though. Happy Thanksgiving everyone!
Winter Luxury Pumpkin Pie
from Sweeter off the Vine
Makes one 9-inch pie
A couple of years ago, after attending the Common Ground Fair in Maine, I fell in love with the winter luxury pumpkin. Winter luxuries are an heirloom variety of pumpkin prized for their caramel infused flavor and smooth texture. They are admittedly hard to find, even in NYC, but if you can locate one where you live I highly suggest picking it up. They are about the size of a sugar pumpkin and they have beautiful netting on their skin, almost like a cantaloupe. Winter luxuries (that name!) have thinner skins than most hard winter squash so they can’t be stored as long as other varieties, which is part of the reason they have fallen out of favor with farmers. Substitute roasted butternut squash or canned pumpkin purée if winter luxury pumpkins aren’t available where you live. If you are concerned about over filling the pie shell, bake any extra filling alongside the pie in buttered ramekins until it puffs slightly in the center.
1 disc of your favorite pie crust - This is mine
2 cups (450g) roasted butternut squash purée (canned pumpkin works too!)
3/4 cup Grade B maple syrup
3/4 cup heavy cream
1/2 cup (112g) crème fraîche
3 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/2 teaspoon salt
Position a rack in the lower third of the oven and preheat it to 425ºF.
To blind bake the crust:
On a lightly floured surface, roll out the pie dough into a roughly 12-inch circle about 1/8- inch thick. Place it into a 9 or 10-inch pie plate fold the edges under and crimp. Dock the crust with a fork. Chill the formed crust in the freezer for 15 minutes or until very firm. Line the chilled crust with a piece of parchment paper and fill with pie weights or dried beans. Slide the crust into the oven and bake for 15 minutes or until the edges are golden and crisp. Carefully remove the parchment paper and weights then bake the crust for 10-15 more minutes or until light golden all over. If the crust puffs up at all while baking gently press it back into the pan with an offset spatula or fork. Let the crust cool slightly while you prepare the filling.
Turn the oven down to 350ºF.
Whisk all of the filling ingredients together until well combined. Then strain the mixture through a fine mesh sieve for maximum smoothness.
Put the baked pie shell on a baking sheet, then pour the filling mixture into the shell. Slide the pan into the oven and bake until the filling is slightly puffed and the center wiggles just slightly when you shake the pan, about 30 minutes. Cool the pie completely before serving with a dollop of whipped cream.