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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
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A creamy pumpkin pie topped with pecans and presented with a rum-spiked sweetened whipped cream. Originally from a December 1989 Bon Appetit that featured Festive Holiday Menus . Feel free to substitute your favorite pie crust for the recipe given with this. Ingredients:
1 1/2 cups all-purpose flour |
3 tablespoons powdered sugar |
1/4 teaspoon salt |
6 tablespoons chilled unsalted butter, cut into pieces |
2 1/2 tablespoons chilled vegetable shortening, cut into pieces |
3 tablespoons water (about) |
3/4 cup sugar |
3 tablespoons cornstarch |
3 large eggs |
1/2 cup sweetened condensed milk |
1 (1 lb) can solid pack pumpkin |
1 teaspoon ground ginger |
3/4 teaspoon ground cinnamon |
1/4 teaspoon grated nutmeg |
1/4 teaspoon ground cloves |
1 cup pecan halves (about 4 oz.) |
1 cup chilled whipping cream |
2 tablespoons powdered sugar |
1 tablespoon dark rum |
Directions:
1. For Crust:.
2. Combine flour, sugar and salt in large bowl.
3. Add butter and shortening and cut in until mixture resembles fine meal.
4. Gradually mix in enough water by tablespoons to form dough that just comes together.
5. Turn dough out onto lightly floured surface.
6. Using heel of hand, smear dough a little at a time across lightly floured surface.
7. Gather dough into ball and repeat process twice.
8. Wrap tightly in plastic and refrigerate at least 1 hour.
9. (Dough can be prepared 1 day ahead.).
10. Preheat oven to 375 degrees.
11. Roll dough out between sheets of floured waxed paper to 12-inch round; peel off top sheet of paper.
12. Invert dough into 9-inch-diameter pie plate with 1 3/4-inch-high sides.
13. Peel off paper, trim dough, leaving a 1/2 inch overhang.
14. Fold overhang in, pressing onto sides;crimp edges and refrigerate 30 minutes.
15. Line dough with foil or parchment; fill with beans or pie weights.
16. Bake 5 minutes, then remove foil and weights.
17. Bake crust until just set, about 15 minutes; cool on rack.
18. For Filling:.
19. Combine sugar and cornstarch in large bowl; mix in eggs, 1 at a time then add milk.
20. Stir in pumpkin, ginger,cinnamon,nutmeg and cloves.
21. Pour filling into pie shell, then arrange pecan halves decoratively atop pie, covering filling completely.
22. Bake until tester inserted in center comes out clean, covering crust edges with foil if browning too quickly, about 1 hour.
23. Transfer to rack and cool completely.
24. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.).
25. Serve pie with whipped cream.
26. For Rum Whipped Cream:.
27. Using electric mixer, whip cream, sugar and rum in medium bowl to soft peaks.
28. (Can be prepared 4 hours ahead. Cover and refrigerate.).
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