This recipe is a classic pumpkin pie with a twist! This is definitely the best pumpkin pie recipe I have ever had, the secret to this pie is the fresh slow roasted pumpkin, it makes all the difference. You will never go back to canned after eating this!
This recipe has been in the family for years and I really cannot believe I am letting the secret be known. My step-mom, Kathie, came up with this recipe years ago and we have never gone back. Plan on roasting the pumpkin a day or two before you make the pies as well you can change around the spices and liquor to suit your personal preference. I serve it with a very small amount of whipped cream, that has been slightly sweetened with a little brown sugar and a fresh vanilla bean.
I picked up the Williams Sonoma Thanksgiving cookbook a few months ago and enjoyed it so much that I have decided to give away, not one, but 2 copies. All you need to do is leave a comment below, sharing with us, one of your favorite Thanksgiving traditions. We will draw the winners on November 1! * Sorry this is only open to US readers **the photo of the book is not that good, sorry, it really is only a glare on the side, these are both new books!!
Recipe: Pumpkin Pie
Pie Crust
Makes one 9” pie shell, with extra for garnish
1 1/2 cups pastry flour
1/2 cup unsalted butter, chilled
1/2 tsp. salt
1/3 cup ice water
Combine flour, salt and butter in a food processor. Pulse until pebbly. Add water and pulse until it comes together. Form into a disk and chill for 1 hour. To line pie dish, place disk of dough on a lightly floured surface and roll until 1/8” thick, rolling from the center toward the edge in all directions. Lightly dust the work surface with extra flour as needed to prevent sticking. Carefully transfer the round to the pie dish, easing it into the bottom and sides and gently pressing into place. Trim the extra dough even from the rim of the pan. Use extra dough to cut out garnishes if desired.
Pie Filling
2 cups pumpkin puree
1 cup heavy cream
1 cup brown sugar
6 medium eggs
2 teaspoon ground cinnamon
1/3 teaspoon salt
1/8 cup cognac
Preheat oven to 450.
Combine all ingredients, except pie shell, in the order given and beat until thoroughly blended. You can also blend in a food processor. Pour into the unbaked pie shell. Garnish if desired with left over dough cut outs. Egg wash the pie crust and any garnish. Place on a cookie sheet. Bake for 10 minutes. Reduce heat to 325 degrees and bake for an additional 45 – 50 minutes. You may have to cover with foil, if it is getting too dark. Pie is done when a knife inserted into the center comes out clean. Cool. Serve. Eat.
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