Many pumpkin pies suffer from soggy crusts. The secret to making this pie is to cook the filling separately from the crust. Once both are done the filling can be slipped into the crust and piped with whipped cream around the edge. The result is professional and the crust is light and flaky. It’s as easy as pie.
Prepare your favorite pastry and roll it out to 12 inches. Lay it in a 9 inch pan and fold the extra over to make a thick scalloped edge. Refrigerate it for 30 minutes and preheat the oven. Prick the surface of the unbaked shell evenly to prevent it from puffing up. Bake until golden and cool completely on a wire rack.
I hate to admit it, but the secrets are being uncloaked, and I have often bought a frozen pie shell and used it for fillings…ssshhhh!
Set Oven to 350 degrees F. and generously butter the inside of a 9 inch pie plate.
2 cups canned pumpkin
3/4 cup light brown sugar – packed
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
a pinch (generous 1/4 teaspoon) salt
1 cup heavy cream
Combine all ingredients in a large bowl and mix with a rotary beater until smooth.
Set the empty pie plate into the center of a large shallow pan and then slowly pour the filling into the pie plate.
Set this on the oven rack and pour water into the shallow pan to measure 1/2 inch deep.
Bake for 50 minutes Insert a knife near the center. If the filling is done the knife will come out clean.
Completely cool on a wire rack and then loosen edge with spatula.
Chill for minimum 4 hours or overnight.
Several hours before serving loosen custard all around edges and underneath with a spatula and shake to loosen.
Slip filling into piecrust and pipe a generous circle of sweetened whipped cream around the space left between the filling and the crust.
Top with 8 walnut halves set evenly around the whipped cream.
Refrigerate (covered). Makes 8 delicious servings of flaky crust and creamy custard filling.
Copyright © 2010 Nicole Rigets