I haven't made this and am not a huge PP fan. but I do intend to try this recpe. It's written out rahter detailed but that is how they do their recipes It's from Cook's Illustrated
* Exported from MasterCook *
Pumpkin pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Holliday recipes Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter -- 1/4-inch slices
1/4 cup vegetable shortening -- cold
2 tablespoons vodka -- cold see note
2 tablespoons cold water
Filling
1 cup heavy cream
1 cup whole milk
3 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1 can pumpkin puree -- 15 oz
1 cup yams -- candied 15 oz drained see note
3/4 cup sugar
1/4 cup maple syrup
2 teaspoons fresh ginger -- grated
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
1. CRUST: Process 3/4 cup flour, salt, and sugar in food processor until combined, about 2 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds wit some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor Blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4-6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Warp in plastic and refrigerate at least 45 mintues our up to 2 days.
3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12 inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll onto pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
4. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under it self; folded edge should be flush with edge of pie plate. Using thump and forefinger, flue edge of dough. Refrigerate dough lined plate until firm, about 15 minutes.
5. Remove pie pan from refrigerator, line rust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5-10 until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.
6. FOR THE FILLING: While pie shell is baking, whisk cram, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy bottomed saucepan; bring to sputtering simmer over medium heat, 5-7 mintues. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10-15 minutes.
7. Remove pan from heat and whisk in cream mixture until fully incorporated, Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 and continue baking until edges of pie are set (instant read thermometer inserted in center registers 175), 20-35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2-3 hours.
Cut into wedges and serve.
Source:
"Cook's Illustrated Nov/Dec 2008"
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Per Serving (excluding unknown items): 517 Calories; 31g Fat (53.5% calories from fat); 7g Protein; 52g Carbohydrate; 2g Dietary Fiber; 201mg Cholesterol; 460mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat; 2 Other Carbohydrates.
NOTES : *If candied yams are unavailable, regular canned yams can be substuted.
*The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly. The pie finishes cooking with residual heat; to ensure the filling sets, cool it at room temperature and not in the refrigerator.
*To ensure accurate cooking time and a crisp crust, the filling should be added to the prebaked crust when both crust and filling are warm. Serve at room temp with whipped cream
*Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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