Fluffy pumpkin pie
ANTI-CHEF · ♥ 13.7K likes · 338.4K views · 23 min video
Read about cream, custard and chess pies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 284 g all-purpose flour
- 1 tsp salt
- 2 pinches sugar
- 226 g butter
Mix the flour with the salt and sugar, add the chilled cubed butter and squeeze it into the flour with the fingertips until the fat is in pieces the size of oatmeal flakes.
Rubbing butter into flour for pate brisee
- 4 tbsp very cold water
Add the cold water a little at a time with the fingertips, using only about half, until it gathers into a rough ball that is not damp or sticky.
On a floured surface push two spoonful bits at a time away from you with the heel of the hand in six inch smears, then knead into a smooth round ball.
Adding cold water and the heel-of-hand smear
- 4 whole egg yolks
- 2 can pumpkin puree
Separate the eggs; reserve the whites.
Mixing the pumpkin filling
- 1 cup light brown sugar
- 1 cup granulated sugar
- salt
- 3 tbsp molasses
- 3 tbsp dark rum
- 3 tsp cinnamon
- 3 tsp ginger
- ¼ tsp ground cloves
- ¼ tsp fresh nutmeg
- 250 ml heavy cream
- ¾ cup milk
Combine the egg yolks, pumpkin puree, brown sugar, granulated sugar, salt, molasses, rum, cinnamon, ginger, cloves, nutmeg, cream and milk and mix on low to a soft puree; thin with more milk if it is thicker than a soft puree.
Pound the chilled dough until rollable. Place the rolling pin in the centre and roll back and forth, then roll away from you from just below the centre to within an inch of the far edge, rotating to keep a circle.
Rolling the crust and why it tore
Lift the shell into the dish with no gaps between dough and dish; do not grease the dish. Crimp the rim with floured fingertips.
- chickpeas
Line with tin foil and dried chickpeas as a pie weight, covering every part of the shell, and blind bake eight to nine minutes to start, longer if it would shrink.
- 2 whole egg whites
Remove the weight, prick the base with a fork and return to the oven two to three minutes.
- salt
- 1 tbsp sugar
Whip the egg whites with a pinch of salt on medium to medium high, add the tablespoon of sugar gradually to the soft peaks, then turn up to stiff peaks.
Fold a little of the stiff whites into the filling first, then the rest, cutting through to the bottom and flipping over.
Bake at 450F about 15 minutes until the crust is golden, reduce to 375F and bake another 25 to 30 minutes, until a tester comes out clean.
Turn the oven off and leave the door ajar while the oven cools so the filling does not go runny, then cool the pie completely.
- 1 cup heavy cream
- 2 tbsp icing sugar
- rum
Whip the cream with the icing sugar and a little rum and serve with the cooled pie.
Second attempt, crust: double the dough again and roll to around 13 inches wide, anchored completely to the dish.
Blind bake at 425F for 20 to 30 minutes with the pie weight, then prick the base, turn down to 325F and bake 20 to 30 minutes more without weight or foil.
Bake the filled pie without a tray underneath: 13 minutes to start, then turn down to 375F and bake another 25 to 30 minutes.