Pumpkin Pie

Pumpkin pie and a classic apple pie have always been my favorite. You cannot go wrong with this delicious recipe with a warm cinnamon, hazelnut crust, and a filling filled with fall spices, from cinnamon and cloves.

My favorite part, though, is the melt-in-your-mouth texture. The filling simply melts away when you take a bite. It's light and full of flavor. The filling, though, works hand and hand with the crust. Like any pie, you can't have one without the other. The cinnamon in both works with each other.

But what's the point of hazelnuts in a crust, you ask? They help to add a sense of lightness. So many store-bought pies are dense and heavy; this is the opposite. Light, fluffy, and full of flavor.

As with any recipe, I highly recommend using fresh ingredients, particularly freshly ground spices. Get a pestle and mortar and grind some fresh cinnamon sticks and cloves. You will taste a difference; all the flavors will be sharper.

Pumpkin pie is always best served with a healthy serving of whipped cream. Sprinkle on some ground cinnamon, and you've added even more fall flavors! If you want to learn more about whip cream, click here.

I do have a few tips and tricks for making this recipe. The filling is incredibly simple, but the crust has a few twists and turns.

You must keep the butter cold and work fast when you rub the butter into the crust. The same principle is true when you make puff pastry. The cold pockets of butter melt and leave air pockets for a lighter crust. This is why we must chill the dough a couple of times.

Another crucial element in baking your crust is the use of baking beans. After we take out the beans, we poke the crust to ensure it doesn't puff up and then bake it further to dry it out. We don't want a soggy bottom. If you don't have any baking beans, you could use regular dried beans, but I recommend investing in some ceramic beans; they aren't too expensive.

It's also important to remember that no pie needs to look perfect. The edging doesn't need to be perfect, nor does it need perfectly even coloring. The only thing that matters is in the tasting, and this recipe is easy and delicious, so we have you covered!

We know you'll enjoy this delicious fall pumpkin pie recipe!

Cheers

Chef Olson

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Pumpkin Pie

Yield: 1 Pie

Prep Time: ~20 Minutes Inactive Time: ~1 Hour 30 Minutes Total Time: ~1 Hours 50 Minutes

Crust Ingredients

1. 1 1/4th Cups Flour

2. 1/2 tsp Salt

3. 1 tsp Cinnamon

4. 1/2 Cup Cold Unsalted Butter Cubed

5. 1/4th Cup Hazelnuts (Vary Finely Chopped)

6. 3 tbsp Granulated Sugar

7. 5-6 tbsp Water

Filling Ingredients

1. 15 oz. Pumpkin Puree

2. 1/2 Cup Granulated Sugar

3. 1/2 Cup Brown Sugar

4. 2 tsp Cinnamon

5. 1 tsp Fresh Grated Ginger

6. 1 tsp Ground Nutmeg

7. 1/4th tsp Ground Cloves

8. 1/2 tsp Salt

9. 3 Eggs + 1 Egg Yolk

10. 1 Cup Heavy Cream

11. 1/2 Cup Whole Milk

12. Whipped Cream (Optional)

Filling Guide

1. Add the pumpkin puree, sugars, spices, and salt in a medium bowl. Beat together until well combined

2. Add the eggs one at a time until combined after each addition. Add in the cream, followed by the milk.

3. Reserve in the fridge until ready to use.

Crust Guide

1. Preheat your oven to 425F degrees and butter a pie pan.

2. Mix the flour, salt, and cinnamon in a medium bowl. Rub the cold butter into the flour, working quickly until a breadcrumb texture is reached. Mix in the hazelnuts and granulated sugar.

3. Make a well in the center and add three tablespoons of water. With your hands, mix until the dough comes together. Add 2-3 tablespoons of water to bring the dough together. Let the dough rest in the fridge for 15 minutes.

4. Roll the dough to ¼ inch thick on a lightly floured surface. Place the dough in your prepared pie pan and cut around the edge so 1-inch spills over the edge—Tuck the remaining dough under the insides of the pie tin.

5. Place the pie dough in a fridge for 10 minutes. Remove from the refrigerator, line the crust with parchment paper and fill with baking beans—Bake for 12 minutes.

6. Remove the pie from the oven and prick the bottom. Bake for another 10 minutes.

7. Pour your filling into the pie crust, leaving about 1/4th to ½ inch at the top. Bake for 50 minutes to 1 hour, or until the middle jiggles slightly.

8. Serve with whipped cream.

Recipe By: Chef Olson Thewoodenspoonchefs.com

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