Friday, December 12, 2008

Spiced Pumpkin

After the last time I made pumpkin pie, Miriam commented with the alterations she makes to the Famous Libby's recipe. Then I had a conversation with my brother, The Piper, about how to deal with the crust in a custard pie so it doesn't get soggy. All this got me thinking, and wanting to take another crack at pumpkin.

You wouldn't think there was that much that could go either wrong or right with pumpkin pie, but there is. And, to my surprise, good pumpkin pie can actually get better.

Here's what I did:

Prebaked the crust (which, honestly didn't turn out that good this week--I thawed frozen dough from my Thanksgiving pies--I don't think I'll be using frozen dough again) for 10 minutes at 425. Then brushed the whole inside of it with egg white. My theory was that between the prebaking and the egg white, the crust would become sort of impervious to the liquid in the filling. I think I was right, at least on first tasting. I'll have to see how it fares during refrigeration. (Pie Queen, you'll have to tell me, because I'm bringing it over this afternoon) I also tried something a little more rustic with the edge of the crust:

It looked better before it baked than after:

I do like the utilitarian nature of it. It screams, "I was made to be eaten, not looked at!" However, I like my food (especially baking projects) to be pretty.

Then I filled it with this (just altered the Libby's recipe in about...9 different ways):

Spiced Pumpkin Pie (with much help from Miriam)--makes two pies
*click here for printable version*

Mix together in small bowl:

3/4 c. brown sugar
3/4 c. white sugar
1 t. salt
2 t. ground cinnamon
2 t. ground ginger
1/2 t. ground allspice
1/2 t. freshly ground nutmeg

Beat in large bowl:

4 large eggs

Stir in:

1 29 oz. can Pure Pumpkin
1 T. molasses
1 t. vanilla
spice mixture

Gradually stir in:

24 fl. oz. half and half

Pour into pie shells (that have been prebaked for 10 minutes and brushed with egg white).

Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake 40-50 minutes more, or until knife inserted near center comes out clean.

I think only one thing really needs to be said about the delicious-ness of this pie--this one ate her whole piece. This is the only pie I've made where she's done that.

Pie Rating--Spiced Pumpkin--KEEPER

Next up: Seconda ate a piece of Chocolate Candy Cane pie at Village Inn last week. I think it was the best thing that's ever happened to her. So, I'm going to try to make something like that for our annual Christmas Eve dessert-fest (following the family talent show).

1 comment:

pinky said...

The crust held up pretty well after being refrigerated...mostly. In spots it seemed crispier than others. Perhaps the egg white was a little thicker in some areas when applied. I am wondering if a whisked whole egg might be more consistent throughout and thereby make for a more even coating. Bottom line...mushy bottom crust or no (and it was mostly no) the pie was terrific!