Ultimate Pumpkin Pie
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Sugar1
Salt2 tbsps
Unsalted Butter (softened)1 cup
Heavy Cream1 tsp
Ground Cinnamon1 tsp
Nutmeg (freshly grated)1 cup
PecanDirections:
1
Make the crust: Combine the flour, sugar and a pinch of salt in a large bowl
2
Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs
3
Work in 3 tablespoons ice water until the dough holds together without being too sticky
4
If it's still crumbly, add more ice water, 1 teaspoon at a time
5
Form into a ball, wrap in plastic and refrigerate for at least 30 minutes
6
On a floured surface, roll out the dough into an 11- to 12-inch circle with a floured rolling pin
7
Ease into a 9-inch pie pan; press firmly into the bottom and sides
8
Trim the excess dough, then pinch the edges
9
Refrigerate until ready to fill
10
Place a baking sheet on the bottom oven rack and preheat to 375
11
Make the filling: Whisk the pumpkin in a bowl with the butter and a pinch of salt
12
Whisk in 3 eggs and the sugar
13
Stir in the cream, cinnamon and nutmeg
14
Pour the mixture into the pie shell
15
Lightly beat the egg white, then brush onto the pastry edges
16
Carefully place the pie on the preheated baking sheet, lower the oven temperature to 325 and bake until the pie is set but still jiggles slightly, about 50 minutes
17
Let cool completely
18
Meanwhile, make the topping: Toast the pecans on a baking sheet in the oven for about 10 minutes; cool
19
With a knife or food processor, coarsely chop the pecans, cranberries and cookies; sprinkle over the cooled pie
20
Photograph by Steve Giralt