Seeking a perfect pumpkin pie
Recipe scored 100 per cent approval rating
Is there anything better than pumpkin pie in the fall? How about a delicious pumpkin pie with a wreath of toasty, lightly candied nuts, pepita seeds and crystallized ginger around the top?
I went on a search for the ultimate pumpkin pie and found this recipe, printed in Bon Appétit magazine two years ago, which gets an unprecedented 100 per cent approval rating online. It’s rich, creamy, lightly spicy and the crunchy nut border takes it over the top.
Some quick tips: Buy fresh spices since they’ll add so much more flavour; when you remove the foil after prebaking the pie shell, cut a round out of the middle and use the remaining circle to shield the edges of the pie as it bakes. Pumpkin Pie with Pepita, Nut and Ginger Topping
Makes: One 9-in (23-cm) pie (about 8 servings)
Preparation time: About 40 minutes hands on, but spread over several hours or days
Crust
Pastry for one 9-inch (23-cm) pie
Topping 1 tbsp (15 ml) unsalted butter ¼ cup (50 ml) sliced almonds ¼ cup (50 ml) chopped pecans 2 tbsp (25 ml) unsalted raw pepitas (pumpkin seeds)
2 tbsp (25 ml) (packed) golden brown sugar Large pinch of salt 2 tbsp (25 ml) slivered crystallized ginger
Filling
One 14 fl. oz (398 ml) can pure pumpkin
½ cup (125 ml) (packed) golden brown sugar
½ cup (125 ml) white sugar
1 tbsp (15 ml) mild-flavoured (light) molasses 1 tbsp (15 ml) all-purpose flour 1½ tsp (7 ml) cinnamon 3/4 tsp (4 ml) ground ginger ¼ tsp (1 ml) ground cloves ¼ tsp (1 ml) salt 2 large eggs 1 large egg yolk 1¼ cups (300 ml) heavy whipping cream
For crust:
Roll out pastry dough disk on lightly floured surface to a 13-inch (33-cm) round. Transfer crust to a 9-inch (23-cm) glass pie plate. Press crust evenly onto bottom and sides of dish. Trim dough overhang to 1 inch (2.5 cm). Fold overhang under, forming high-standing rim 3/4inch (1.5 cm) above sides of dish. Crimp edges decoratively. Freeze crust until firm, about 1 hour.
For topping:
Melt butter in large non-stick skillet over medium heat. Add almonds, pecans and pepitas; sauté until nuts brown slightly and pepitas begin to pop, about 2 minutes. Sprinkle brown sugar and salt over; stir until sugar melts and nuts are coated with glaze, 1 to 2 minutes. Remove skillet from heat. Stir in crystallized ginger. Cool topping in skillet.
For filling:
Position rack in centre of oven and preheat to 375 F (190 C). Line frozen pie crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, 20 to 25 minutes. Remove foil and beans. Bake until crust is set and sides are pale golden, 5 to 7 minutes longer. Remove crust from oven.
Combine pumpkin, both sugars, molasses, flour, cinnamon, ginger, cloves and salt in medium bowl. Whisk until blended. Whisk in eggs and egg yolk, then cream. Pour filling into warm crust. Sprinkle topping evenly around edge of filling, forming a 1½-inch (3.5-cm) border. Bake pie 20 minutes.
Remove pie from oven and wrap foil collar around edge of crust and topping. Return pie to oven and continue to bake until crust is golden and filling is set in centre, 35 to 45 minutes. Transfer to rack and cool completely.