Friday, October 15, 2010

Recipes: Pumpkin Pie

Pumpkin Pie
Prep Time: 30 min. Cook Time: 40 min.

1 pound fresh pumpkin, cubed (preferably a Cinderella Pumpkin)
5 tablespoons mascarpone cheese
2 tablespoons heavy cream
1 stick unsalted butter
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon crystallized ginger (optional)

1/2 cup shortening
1/4 cup hot water
1 tablespoon whole milk
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

To cube a pumpkin, see the page for Cutting an Acorn Squash in the Cooking With Weston Recipe Book. Simmer the cubed pumpkin in 4 tablespoons of unsalted butter until soft. Pour into the Roma by Weston La Petite Food Strainer with the remaining ingredients. Chill in the refrigerator while you prepare the pie crust.

Preheat oven to 375 degrees. Sift together flour, salt, brown sugar, cinnamon, ginger, and nutmeg. Place shortening in a large bowl. Pour hot water and milk over the shortening and beat together. Add the dry mixture and beat until dough forms. Roll out and spread over a pie tin.

Pre cook the crust until hot to the touch. Pour filling into crust and bake for 40 minutes, or until filling is firm. Let cool on a cooling rack. Sprinkle with crystallized ginger, a pinch of cinnamon, and a pinch of brown sugar. To preserve, put pie into a Weston Vacuum Dome and place in the refrigerator. 

No comments:

Post a Comment