Pumpkin and Rich Custard Pie
from Marc Vogel, chef and author of The Perfect Holiday Meal (Pour No More Press, 2005).This is a very versatile tart that can be made with whatever combination of fruits that are available at any given time during the fall. The important thing is to use the best tasting and ripest fruit you can find. Adjust your sugar according to the fruit you are using; i.e. cranberries require more sugar.
Serves 10-12
INGREDIENTS
1 cup pumpkin puree
1 teaspoon sea salt
4 eggs beaten frothy
¾ cup packed brown sugar
½ cup white sugar
2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ¼ teaspoon cloves, ½ teaspoon nutmeg, ¼ teaspoon allspice)
1 cup heavy cream
1 cup half-and-half or condensed milk
5 tablespoons melted butter
1 pre-baked single pie crust (see recipe below)
Crust
½ cup butter
½ cup shortening
2 ½ cups flour
1 tablespoon brown sugar
1 teaspoon salt
7 tablespoons ice water
PREPARATION:
for the dough
- Cut butter into ½-inch pieces. Using forks or a pastry blender, combine butter and shortening with the dry ingredients. Add ice water and mix just until it comes together in a ball.
- Cut the dough ball in half; roll each half into a ball. Cover with plastic wrap and let rest in refrigerator for 35 minutes.
- Roll one piece of dough into a ¼-inch thick circle, about 12 inches in diameter, and put into a 9-inch pan. Chill in refrigerator for 30 minutes.
for the filling
- Preheat oven to 425°. Mix ingredients together and pour into pie crust. Bake for 25 minutes.
- Reduce heat to 375° and bake for another 30 minutes or until toothpick or knife inserted into middle of pie comes out clean (deeper pies may need more time).
- Cool pie to set custard. Serve with ice cream or bourbon-infused whipped cream.