Brown Sugar Pumpkin Pie

Hello friends!

“Pie Problem” by Shel Silverstein

If I eat one more piece of pie, I’ll die!

If I can’t have one more piece of pie, I’ll die!

So since it’s all decided I must die.

I might as well have one more piece of pie.

MMMM-OOH-MY!

Chomp-Gulp-‘Bye.

Shel Silverstein knew exactly the outcome. Either way, he was gonna die so why not eat the pie? I hope it was a pumpkin pie!

Almost everyone loves a slice of pie: apple, blueberry or pumpkin. What’s your favorite?

Pumpkin pie is mine! I can never resist having a slice.  I love it for its pumpkin rich, silky custard filling that’s lightly spiced with cinnamon, ginger, and nutmeg.  All of autumns flavors baked in a buttery, flaky crust.

Canned pumpkin and a mashed sweet potato are the base of the filling, mixed with seasonal spices, cream, sweetened condensed milk, evaporated milk, and maple syrup.  Baked in a quick homemade crust or even using a store bought one.

Pumpkin is the symbol of harvest time and the single most requested dessert at everyone’s Thanksgiving holiday table.  This is a must-have dessert for the holidays.  Your guest will die for it!

A nifty trick is to warm the pumpkin pie filling before adding it to the baked pie shell.  It’ll take less time to bake in the oven and results in a smoother pie and crisper crust.

Meet ya in the kitchen!

1 recipe unbaked piecrust or frozen prepared (see below)

Single Pie Crust for the Food Processor:

1 1/2 cups flour

1/2 teaspoon salt

1 tablespoon sugar

1/8 teaspoon baking powder

9  tablespoons cold butter

1 1/2 teaspoons vinegar

2 to 3 tablespoons ice water

Pumpkin Filling:

1 1/2  cups canned pumpkin puree

1 sweet potato, about 6 oz., cooked, mashed

1/2 cup brown sugar, packed

2/3 cup heavy cream

1/3 cup sweetened condensed milk

1/3 cup evaporated milk

2 teaspoons vanilla

2 tablespoons maple syrup

2 teaspoons grated fresh ginger

1 1/2 teaspoons cinnamon

1 teaspoon allspice

1/2 teaspoon nutmeg

1 teaspoon salt

2 eggs + 1 yolk

To Make the Pie Crust:

Combine the flour, salt, and sugar in the bowl of your food processor and pulse several times until the mixture resembles coarse sand.  Add the butter and pulse until all combined.  Add the vinegar and 2 tablespoons of cold water to the food processor and pulse 6 times, pinch a small amount to see if it holds together, adding half of the remaining water and pulse 3 more times.  Try to pinch again.  Add the remaining water, if necessary, pulsing 3 times to incorporate.

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Turn the dough out onto plastic wrap, using the plastic wrap to quickly shape into a flat disk. Working with plastic wrap keeps your warm hands off the dough, which would melt the butter and not deliver a flaky crust.

Wrap in plastic wrap and refrigerate for at least 30 minutes to an hour.

 

 

 

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Note: If making decorative cutouts, reserve 1/3 of the dough.  To make cutouts, roll dough 1/8-inch thick, chill or freeze dough until firm. Before cutting out shapes, dip in flour, chill again before using.  Brushing cutouts with a brush of water will help them adhere to the dough.

 

 

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Roll out the pie crust dough on a lightly floured sheet of parchment paper to 1/4-inch thickness (about 12-inch circle).  Fit into a 9-inch pie plate, crimping edges as desired.  Refrigerate 30 minutes to 1 hour.

 

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To Bake the Crust: Preheat the oven to 425 degrees at least 20 minutes before baking.  Prick the pie dough bottom a few times with a fork. Line the pie dough with aluminum foil or parchment paper and fill halfway with dried beans, rice, or pie weights.  Bake the pie dough until the dough is golden brown, about 15-20 minutes.  Lift out the foil with the weights and bake for another 5-8 minutes, or until the dough is well-browned. Remove to a cooling tray and turn the oven down to 350 degrees.

Bakers Note: If you are using a frozen pie crust, you may need to partially bake it first.  Check the package for instructions.

For the Filling: Whisk together cream, milk, eggs, and vanilla in a medium bowl.  Combine in a medium saucepan the pumpkin, sweet potato, sugar, and maple syrup.  Cook over medium heat, stirring frequently, until reduced and thick, about 15-20 minutes (this step reduces the moisture from the puree).  Remove from the heat and whisk in the cream, sweetened condensed milk, evaporated milk, vanilla, maple syrup, spices, salt, eggs, and yolk.  Strain or process filling in a food processor or if you have an immersion blender you could do it right in the saucepan for a smooth consistency.

Pour the warm filling into the prebaked pie shell and bake at 350 degrees until set, about 45- 50 minutes.  Cool and serve.

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Thanks for stopping by.

Bake some LOVE!

Eileen~

 

One Comment Add yours

  1. I love how you decorated it! So pretty! Thanks for the great recipe. I’m following your blog for more 🙂 I recently made carrot cake with cream cheese frosting, and it was delicious, so I highly recommend it 🙂
    https://thesweetworldsite.wordpress.com/2018/10/10/carrot-cake/

    Like

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