The Obligatory Pumpkin Pie

Thanksgiving just isn’t Thanksgiving without a slice of pumpkin pie. When I close my eyes and think on Thanksgiving dinner, there are three musts. Turkey, cranberry sauce, and pumpkin pie. Those items are not optional to me. Today I want to share the recipe I use for pumpkin pie. Hands down, this is truly the most decadent pumpkin pie I have ever had. It is rich and full of pumpkin flavor. However, I will add that even though this is my favorite, I am hardly one to sneer at lesser pumpkin pies. Previously to this one, Libby’s pumpkin pie recipe was the apple of my eye. It still is an excellent pie. And yes, I am talking about the recipe on the can of pumpkin (not pie filling, plain pumpkin). That recipe produces a wonderful custard-like pie. I’ve had pumpkin flan that really resembles that pie without the crust. The overall flavoring is good, and to be honest, I still make that pie from time to time too- it’s so easy, Abigail can make it, and pumpkin pie is her favorite.

This one is Andy’s favorite though, so this is the one we will be making this year. I apologize for the lack of a “homemade” photo- this one is from Epicurious. The pie on the bottom is the one I am discussing today. The only thing I don’t have here is a pie crust recipe for you. Pie crust is a very personal thing. I use the same one over and over, and never stray from that recipe. I am sure for the crust-phobic, a standard frozen or refrigerated crust would work just fine as well. You can also follow the link here for Bon Appetit’s Butter Pie Crust Dough- which looks excellent, by the way. The changes I make are to elminate the crystallized ginger, instead I use a pinch of powdered ginger in the filling. I also add a few tiny drops of rum extract to the pie filling. Trust me on that one. It adds a fantastic butterscoth flavor to the pie that is not to be missed.

Pumpkin Pie with Spiced Walnut Streusel

1 Butter Pie Crust Dough disk

Streusel

1/3 cup all purpose flour

1/4 cup (packed) golden brown sugar

1 tablespoon minced crystallized ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons (1/4 stick) chilled unsalted butter, cut into cubes

1/3 cup walnuts, coarsely chopped
Pumpkin filling

1 15-ounce can pure pumpkin

1 cup sugar

1/2 cup (packed) golden brown sugar

3 large eggs

1/2 cup (1 stick) unsalted butter, melted

1 teaspoon vanilla extract
Sweetened whipped cream

Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.

For streusel: Mix flour, sugar, ginger, cinnamon, and nutmeg in medium bowl. Add butter; rub in with fingertips until coarse meal forms. Stir in nuts.

For pumpkin filling: Whisk pumpkin, 1 cup sugar, and 1/2 cup brown sugar in medium bowl. Whisk in eggs 1 at a time. Whisk in melted butter and vanilla. Pour into prepared crust.

Sprinkle streusel over filling. Bake pie until streusel is golden and filling is set, about 45 minutes. Cool on rack at least 2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Serve with sweetened whipped cream.

Makes 10 servings.

Bon AppétitNovember 2003