SPICED PUMPKIN PIE
Most pumpkin pies rely entirely on ground spices for their heady flavor. In this one, whole spices (star anise, clove, cinnamon and black peppercorns) are infused into cream, which gives it a more interesting, nuanced character, while a hit of ground ginger added at the end makes it particularly intense. You can make the filling and par-bake the crust the day before, but this pie is best assembled and baked on the day you plan to serve it. If you can, use a high-fat, European-style butter for the crust. It really makes a difference.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the crust: In a large bowl, whisk together the flour and salt. Using your fingers, rub in the butter until it is the size of peas. Drizzle in water until the dough comes together when squeezed.
- Transfer dough to a lightly floured surface. Working a palm-size chunk at a time, use the heel of your hand to smear the dough across the work surface. Continue until all the dough has been smeared, then gather it all together, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour and up to 2 days.
- On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate; fold the edges over and crimp. Prick crust all over with a fork and chill for at least 30 minutes.
- Heat oven to 425 degrees. Line chilled crust with foil and pie weights, then bake for 15 minutes. Remove foil and bake until pale golden, 5 to 10 minutes longer. Transfer to a rack to cool. Lower oven temperature to 325 degrees.
- Make the filling: In a medium pot, combine the cream, cinnamon stick, star anise petals, clove, fresh ginger, cardamom and peppercorns, and bring to a simmer. Remove from heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl.
- Whisk in pumpkin, brown sugar, eggs, yolks, rum, ground ginger, salt and nutmeg. Pour into par-baked shell, transfer to a baking sheet, and bake until crust is golden and center is slightly jiggly, 50 to 60 minutes. Cool completely before serving.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 28 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 234 milligrams, Sugar 23 grams, TransFat 1 gram
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Neal Music
[email protected]This pumpkin pie is a must-try! The filling is creamy and flavorful, and the crust is perfectly flaky. I highly recommend this recipe.
Ravi Nepali
[email protected]I was looking for a pumpkin pie recipe that was easy to follow, and this one fit the bill perfectly. The pie turned out delicious, and my family loved it.
Noman FF
[email protected]This pumpkin pie is amazing! The filling is creamy and flavorful, and the crust is perfectly flaky. I will definitely be making this again.
Tridib Mukherjee
[email protected]I've made this pumpkin pie several times, and it's always a hit! The filling is perfectly spiced, and the crust is always flaky and delicious. I highly recommend this recipe.
Jabed Vai
[email protected]This pumpkin pie is so good! I love the way the spices complement the pumpkin flavor. The crust is also very flaky and delicious.
Ayman
[email protected]I followed the recipe exactly, but my pie didn't turn out as well as I expected. The filling was a little too runny, and the crust was a bit tough. I'm not sure what I did wrong.
Melanie Tolentino
[email protected]I made this pie for my family, and they all loved it! The filling was creamy and flavorful, and the crust was perfectly flaky. I would definitely recommend this recipe.
magick mosari
[email protected]This pumpkin pie is delicious! The spices are perfectly balanced, and the crust is flaky and buttery. I will definitely be making this again.
RH Riaz06
[email protected]I tried this recipe for my first time making pumpkin pie, and it turned out great! The instructions were easy to follow, and the pie came out perfect. I'll definitely be making this again.
Akomolafe Oluwaferanmi
[email protected]This spiced pumpkin pie was a hit at our Thanksgiving gathering! The filling was perfectly spiced, and the crust was flaky and delicious. I'll definitely be making this again next year.