It’s that time of year again! Personally, I prefer the real thing to pumpkin spice this. That said, this recipe is NOT your STANDARD canned pumpkin — in a graham cracker crust — kind of pie. This one is way more DELICIOUS!
A delicious twist on a wonderful classic!
- 12 tbs 1 1/2 sticks very cold unsalted butter
- 3 cups all-purpose flour
- 1 tbs sugar
- 1 tsp kosher salt
- 1/3 cup very cold vegetable shortening or use 1/3 cup more butter
- 1/2 cup ice water: you will use less.
- 1 15-ounce can pumpkin puree (not pie filling)
- ½ cup light brown sugar lightly packed
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp kosher salt
- 2 tsp grated orange zest
- 3 extra-large eggs lightly beaten
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tbs dark rum such as Mount Gay
- Preheat the oven to 425 degrees.
- Cut the butter in 1/2 inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening.
- You can pulse the food processor until you get pea-sized clumps or you can you by hand with a fork. I went old school because I wanted to dump it out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all and unfold to fit the pan.
- With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork. I made some simple leaves to decorate the pie as well.
- Line an 11-inch pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with the beans and bake the crust for 10 minutes. Remove the beans and paper (save the beans for another time), prick the crust all over, including the sides, with the tines of a fork, and bake for another 5 minutes.
- Reduce the oven temperature to 350 degrees.
- In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum.
- Pour the filling into the baked pie shell.
- Bake for 55 to 65 minutes, until the filling is just set in the middle and knife inserted in the center comes out clean.
- Set as side to cool completely.
- Serve with the rum whipped cream.
You can attach the leaves with a bit of water or an egg wash.