CREAMY PUMPKIN PIE
Yes, this pie is old-fashioned, but no other dessert is so
connected to the memories of romping in golden fall leaves, country
drives and our beloved Thanksgiving.
1-1/2 cups (375 mL) all-purpose flour
2 tsp (10 mL) finely grated orange rind
1/2 tsp (2mL) salt
1/4 cup (50 mL) each cold butter and shortening, cubed
1 egg yolk
1 tsp (5 mL) vinegar
Ice water
FILLING:
1 can (14 oz/398 mL) pumpkin purée
1 cup (250 mL) packed brown sugar
1 pkg (4 oz/125 g) cream cheese, softened
1/2 cup (125 mL) whipping cream
2 eggs
1 tbsp (15 mL) all-purpose flour
1 tsp (5 mL) each cinnamon and vanilla
1/2 tsp (2 mL) each ground ginger, nutmeg and salt
TOPPING:
1/2 cup (125 mL) whipping cream
In large bowl, combine flour, orange rind and salt. Using pastry
blender or 2 knives, cut in butter and shortening until mixture
resembles coarse crumbs. In measuring cup, whisk egg yolk with
vinegar; pour in enough ice water to make 1/3 cup (75 mL). Drizzle
over flour mixture, tossing with fork until dough holds together
and adding a little more ice water if necessary. Form into ball;
press into disc. Wrap in plastic wrap; refrigerate for 1
hour.
On floured surface, roll out pastry to 1/8-inch (3 mm) thickness;
fit into 9-inch (23 cm) pie plate. Trim edge to 3/4 inch (2 cm)
overhang, reserving scraps; fold edge under and flute. Prick shell
all over. Refrigerate for 30 minutes.
Line pastry shell with foil; fill evenly with pie weights or dried
beans. Bake in bottom third of 375°F (190°C) oven for 15 minutes;
remove weights and foil. Bake for 10 to 12 minutes longer or until
pastry just starts to turn golden.
FILLING: Meanwhile, in food processor, purée together pumpkin
purée, sugar, cream cheese, whipping cream, eggs, flour, cinnamon,
vanilla, ginger, nutmeg and salt. Pour into pie shell; bake in
bottom third of 350°F (180°C) oven for 1 hour or until set around
edge and slightly jiggly in centre. Let cool on rack.
(MAKE-AHEAD: Cover and refrigerate for up to 8 hours.)
TOPPING: In bowl, whip cream. Pipe or spoon into 8 rosettes around
edge. Top each with pastry pumpkin (see tip); stand 3 pumpkins in
centre.
TEST KITCHEN TIP: To decorate the pie, cut out miniature pastry
pumpkins and arrange on top. Gather pastry scraps together and roll
out, Using small pumpkinshaped cookie cutter, cut out 12 shapes.
Transfer to baking sheet; bake in bottom third of 375°F (190°C)
oven for about 12 minutes or until golden. Transfer to rack; let
cool.
Makes 6 to 8 servings.
Per serving: about 496 cal, 7 g pro, 30 g total fat , 16 g sat. fat
, 51 g carb, 2 g fibre, 152 mg chol, 431 mg sodium. % RDI: calcium
8%, iron 21%, folate 19%, vit. A 128%, vit. C 5%.