It just wouldn't be Thanksgiving without a rich, custardy pumpkin pie gracing the table. And this spectacular version - sweetened with the warm flavor of brown sugar, accented with cinnamon, nutmeg, and ginger, and served with maple-scented whipped cream - is bound to become a standard on your holiday menu.
1 cup all-purpose flour
¼ teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
2 tablespoons vegetable shortening, chilled and cut into pieces
3 or 4 tablespoons cold water
⅔ cup packed light brown sugar
3 large eggs
2 tablespoons molasses
1 teaspoon ground cinnamon
¾ teaspoon grated nutmeg
½ teaspoon ground ginger
⅛ teaspoon salt
1 (16-ounce) can solid-pack pumpkin
1 ¼ cups light cream or half-and-half
1 teaspoon vanilla extract
|Maple Whipped Cream:|
1 cup heavy cream
1 tablespoon maple syrup
1 tablespoon light brown sugar
1. In a food processor, combine the flour and salt and process until blended. Distribute the butter and vegetable shortening on top of the flour and pulse until the mixture resembles coarse meal. Add the water one tablespoon at a time and pulse until a crumbly dough forms. Shape the dough into a disk. Wrap in plastic and refrigerate for at least 1 hour, or overnight.
2. On a lightly floured surface, roll out the dough to a 12-inch round. Carefully fit the dough into a 9-inch pie plate. Trim and crimp the dough to form a high fluted edge. Refrigerate.
3. Preheat the oven to 425°F.
4. In a large bowl, whisk the brown sugar, eggs, molasses, cinnamon, nutmeg, ginger, and salt until well blended. Whisk in the pumpkin, then add the cream and vanilla, whisking until smooth. Pour into the prepared pie shell.
5. Bake for 15 minutes. Reduce the oven temperature to 325°F. Bake for 35 to 40 minutes longer, until the filling is puffed and set around the edges but not in the very center. Let the pie cool on a wire rack.
6. In a medium bowl, beat the cream, maple syrup, and brown sugar with an electric mixer until stiff peaks form. Spoon into a serving bowl.
7. Serve the pie accompanied by the whipped cream. Refrigerate any leftovers.
For more of Mary Engelbreit's holiday recipes, click here.