SPICED PUMPKIN PIE
Most pumpkin pies rely entirely on ground spices for their heady flavor. In this one, whole spices (star anise, clove, cinnamon and black peppercorns) are infused into cream, which gives it a more interesting, nuanced character, while a hit of ground ginger added at the end makes it particularly intense. You can make the filling and par-bake the crust the day before, but this pie is best assembled and baked on the day you plan to serve it. If you can, use a high-fat, European-style butter for the crust. It really makes a difference.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the crust: In a large bowl, whisk together the flour and salt. Using your fingers, rub in the butter until it is the size of peas. Drizzle in water until the dough comes together when squeezed.
- Transfer dough to a lightly floured surface. Working a palm-size chunk at a time, use the heel of your hand to smear the dough across the work surface. Continue until all the dough has been smeared, then gather it all together, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour and up to 2 days.
- On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate; fold the edges over and crimp. Prick crust all over with a fork and chill for at least 30 minutes.
- Heat oven to 425 degrees. Line chilled crust with foil and pie weights, then bake for 15 minutes. Remove foil and bake until pale golden, 5 to 10 minutes longer. Transfer to a rack to cool. Lower oven temperature to 325 degrees.
- Make the filling: In a medium pot, combine the cream, cinnamon stick, star anise petals, clove, fresh ginger, cardamom and peppercorns, and bring to a simmer. Remove from heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl.
- Whisk in pumpkin, brown sugar, eggs, yolks, rum, ground ginger, salt and nutmeg. Pour into par-baked shell, transfer to a baking sheet, and bake until crust is golden and center is slightly jiggly, 50 to 60 minutes. Cool completely before serving.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 28 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 234 milligrams, Sugar 23 grams, TransFat 1 gram
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Monalisa Paul
[email protected]This pie is a delicious and easy-to-make dessert that is perfect for any occasion.
stephen mac
[email protected]This pie is a must-try for any pumpkin pie lover.
Nic Moreno
[email protected]This pie is a classic for a reason. It's delicious and always a crowd-pleaser.
A Dr
[email protected]This pie is a great way to warm up on a cold winter day.
qazi haris
[email protected]This pie is a delicious and festive way to celebrate the holiday season.
Ma Ja
[email protected]This pie is a great way to show your friends and family how much you care.
Joe Anzalone
[email protected]This pie is the perfect fall dessert. It's warm and comforting, and the spices are just right.
Abdulhafeez Hafeez
[email protected]This recipe is a keeper. I'll be making this pie every year from now on.
Cyber Chick
[email protected]I made this pie for Thanksgiving and it was a huge hit. Everyone loved it!
Baloch Jawad
[email protected]This pie is a great way to use up leftover pumpkin puree.
Annakay Burnett
[email protected]I've never made pumpkin pie before, but this recipe made it easy. It turned out perfect!
Bhopal Rana
[email protected]This pie was a bit too runny for my taste, but the flavor was good.
R Burd
[email protected]I'm not a huge fan of pumpkin pie, but this one was really good. The spices were very flavorful.
Andres Manjarrez
[email protected]This pie was easy to make and turned out great! I will definitely be making it again.
DOT Khalifa
[email protected]The crust was a little dry, but the filling was delicious.
Ben Mwangi
[email protected]This pie was a little too sweet for my taste, but I still enjoyed it.
Irfan Pathan
[email protected]I love that this recipe uses fresh pumpkin. It really makes a difference in the flavor of the pie.
Abdulkareem Abbasi
[email protected]This is the best pumpkin pie recipe I've ever tried. The crust is so flaky and the filling is perfectly spiced.
Avery DeHahn
[email protected]I've made this pie several times and it's always a winner. It's the perfect dessert for fall gatherings.
Irfan Writes
[email protected]This pumpkin pie was a hit with my family! The spices were perfectly balanced and the crust was flaky and delicious.