Tempting Pumpkin Pie (Photo courtesy: Bettycrocker.com)
Tempting Pumpkin Pie is a great example of why details matter. The pie is terrific but it’s the decorative touch that gives it the “wow” factor. If you want your dessert to stand out at the Thanksgiving holiday buffet, try a glam makeover with dough cut outs. Gourmet stores have lots of fancy cookie cutters that will make you look like a pro. A little egg wash for golden shine and light dusting of sugar and an ordinary pie becomes the centerpiece of the sweets table. I keep a package of ready-to-use pie crust in my freezer for details such as this, making quick empanadas or pot pies with leftovers.
One more tip: You can freeze spoonfuls of whipped cream to use later (holiday hot cocoa perhaps?). Just drop whipped cream onto a waxed paper-lined cookie sheet. Freeze uncovered at least 2 hours. Then, place frozen mounds of whipped cream in a freezer container. Cover tightly and freeze no longer than 2 months.
Tempting Pumpkin Pie
Yield: 8 servings
Pastry:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons cold water
Decorative topping:
1 package ready-to-use pie crust dough, thawed but still chilled
1 large egg
1 tablespoon whole milk or cream
1 tablespoon extra-fine sugar
Filling:
2 large eggs
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 (15-ounce) can pumpkin (not pumpkin pie mix)
1 (12-ounce) can evaporated milk
Sweetened whipped cream:
3/4 cup whipping cream
2 tablespoons extra-fine sugar
1. Heat oven to 425F. Make a heat shield for the rim of the pie with heavy duty aluminum foil.
2. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
3. Cut tiny leaf-shapes out of packaged pie crust dough with a cookie cutter; press on pastry edge. Make a few leaves to place on top of pie when baked. Place these cut outs on a small baking sheet lined with parchment paper. Beat egg and cream and brush the edge of the pie crust and the extra leaves. Dust all cut outs with extra-fine sugar.
4. In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
5. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes along with extra pie décor cut outs.
6. Remove extra pie décor cut outs from oven and set aside to cool. Reduce oven temperature to 350F. Bake pie about 45 minutes longer or until knife inserted in center comes out clean. When rim of pie becomes light golden brown cover with the foil shield. Place pie on cooling rack. Cool completely, about 2 hours.
7. In chilled bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream on the side. Store in refrigerator.
SOURCE: bettycrocker.com
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