11128 Pumpkin Pie with Spiced Crust 2 hrs 20 mins 20 mins 8 to 10 servings (1 9-inch pie) Mon Nov 24 17:24:00 -0800 2008 Mon Nov 02 16:03:36 -0800 2009 Medium American CHOW http://www.chow.com/recipes/11128 Tue, 03 Nov 2009 00:03:36 GMT Taking the quintessential Thanksgiving pie to a new level Taking the quintessential Thanksgiving pie to a new level. Thanksgiving is not Thanksgiving without pumpkin pie. Our version takes the spices out of the filling and bakes them into the crust, letting the pumpkin flavor shine through. An extra dose of half-and-half gives the pie its silky, creamy texture, perfect when paired with Vanilla Bean Ice Cream.

What to buy: You’ll need pie weights to line the crust so that it doesn’t puff up while cooking. If you don’t have pie weights or forgot to get them, just use some dried beans.

Game plan: For tips on how to make pie crust, turn here. The pie can be made up to a day in advance. Serve chilled or at room temperature.

This recipe was featured as part of our Neoslacker Interactive Thanksgiving menu, as well as our 2009 Presidential Inauguration Menu.

]]> For the crust:
  1. Combine flour, sugar, cinnamon, salt, nutmeg, cloves, and butter in a medium bowl. Using a pastry blender or your fingers, mix butter into dry ingredients until it is in pea-size pieces, about 5 minutes.
  2. Add 4 tablespoons ice water and mix just until dough comes together. (Add an additional tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.) Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes.
  3. Heat the oven to 350°F and arrange a rack in the middle. Lightly flour a work surface and roll dough out into a round approximately 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with dough, trimming excess flush to the edge of the pie plate.
  4. Line crust with a piece of parchment paper or aluminum foil and fill with pie weights. Bake crust on a baking sheet until set and light brown, about 20 minutes. Remove pie weights and parchment paper and continue baking until crust is dry to the touch, about 10 minutes more. Let cool slightly before adding filling.
For the filling:
  1. In a large bowl, combine all ingredients and whisk until smooth. Pour mixture into crust and return to the oven. Bake until filling is set in the middle and edges are puffed, about 50 to 60 minutes. Remove from the oven and let cool to room temperature before cutting.

Beverage pairing: Broadbent 5 Year Madeira, Portugal. Madeira has a burnished, honeyed nuttiness that will beautifully play off the spices and rooty flavors in the pie. The wine is sweeter than the pie and also has a firm acid backbone, making it a refreshing sip after each bite.

]]> http://www.chow.com/assets/2007/10/pumpkin290.jpg Kate Ramos 54 Sweet/Dessert For the crust::

]]> 1 1/2 cups all-purpose flour

]]> 298 1 tablespoon granulated sugar

]]> 279 1 teaspoon ground cinnamon

]]> 301 1/2 teaspoon kosher salt

]]> 308 1/4 teaspoon freshly grated nutmeg

]]> 281 1/8 teaspoon ground cloves

]]> 8 tablespoons cold unsalted butter (1 stick), cut into small pieces

]]> 4 to 5 tablespoons ice water

]]> For the filling::

]]> 314 1 (15-ounce can) pumpkin purée (not pie filling)

]]> 1 cup half-and-half

]]> 3 large eggs

]]> 298 1/3 cup packed light brown sugar

]]> 1/3 cup granulated sugar**

]]> 292 1 teaspoon vanilla extract

]]> 75 1/2 teaspoon ground ginger

]]> 301 1 teaspoon kosher salt

]]> 213 thanksgiving 5931 kate ramos 1 chow 50 dessert 347 pie 435 vegetarian 822 american 782 autumn 288 baked dessert 772 brownie points 783 fall 1046 cold weather 1071 classic 384 easy 776 fun 2166 kids 9636 adults 1619 omnivore 144 egg 184 vegetables 318 snack 280 tart 301 pumpkin 341 custard 216 holiday 25129 inauguration 13815 barack obama