(for the dough)
1 2/3 cups all-purpose flour
1/2 t ground cinnamon
6 1/2 T butter, chilled and diced
a pinch of salt
2 1/2 T confectioners' sugar
1 egg, lightly beaten
36 pecan halves, to decorate
3 T apricot jam to glaze
(for the filling)
2/3 cup pecans
2 eggs
2/3 cup pumpkin puree
1 t ground cinnamon
1/4 cup maple syrup
3 T heavy cream
[how to make]
(for the dough)
*Tip the flour into the bowl of a food processor, add the ground cinnamon, salt and the chilled, diced butter.
*Pulse until pale and sand-like in texture.
*Add the confectioners' sugar and mix to combine.
*Add the beaten egg and pulse again until the dough starts to come together.
*Tip the dough out onto the work, surface and use your hands to bring it together into a neat ball.
*Flatten into a disc, cover in plastic wrap and shill in the fridge for at least 1 hour until firm.
*Roll out the chilled dough on a lightly floured work surface to a thickness of no more than 2 mm.
*Using the cookie cutter, stamp out 12 discs.
*Gently press the pastry discs into the prepared tart pans, trying not to stretch the dough until evenly lined.
*Prick the bases with a fork and arrange on a baking sheet and chill in the fridge for 20 minutes.
*Preheat the oven to 325 degrees.
*Line the tart cases with a square of baking parchment or foil and fill with baking beans or rice.
*Bake in the preheated oven for 10 minutes until pale golden and starting to crisp.
*Remove the baking beans or rice and parchment or foil, and bake for another 1~2 minutes to dry out the bases.
(for the filling)
*Break the eggs into a mixing bowl, add the remaining ingredients, and whisk to combine.
*Scoop the mixture into a jug/pitcher and pour into the tarts, filling them evenly.
*Top each filled tart with the pecan halves and bake on the middle shelf of the oven for a further 12~15 minutes until just set.
*Remove from the oven and leave to cool to room temperature.
*Warm the apricot jam in a small pan until runny, strain into a bowl through a fine strainer and brush neatly over the top of each tart.
*Leave to set before serving.
-makes 12-
Note: I found this recipe in "Afternoon Tea at Home" by Will Torrent.
Labels: mini pie recipe, pecan pie recipe, pie recipe, pumpkin pie recipe
(for the crust)
1 1/2 cups unbleached all purpose flour
1 T whole wheat flour
1/2 t kosher salt
10 T cold unsalted butter, cut into 1/4" pieces
1/4 cup plus 1 T ice water or gin
(for the filling)
3 lbs. kabocha (about 2 cups roasted flesh), quartered lengthwise, seeds removed
2 medium very ripe Hachiya persimmons, flesh scooped out (about 1/2 cup)
1 large egg
grated zest and juice of 1 clementine
1/2 cup soy milk
2 T honey
1 T maple syrup
1 t grated fresh ginger
1/2 t kosher salt
(for the topping)
2 T roasted pumpkin seeds
1/2 cup heavy cream
2 t granulated maple sugar
[how to make]
(for the crust)
*Combine the flours and salt in the bowl of a food processor and pulse one or two times.
*Add the butter pieces and pulse until the mixture resembles tiny pebbles.
*Gradually add the water and pulse just until the dough comes together.
*Dump the dough onto a work surface and flatten into a 1/2"-thick disk.
*Wrap in plastic and freeze for at least 20 minutes or refrigerate overnight.
*Dust a work surface and a rolling pin with flour.
*Roll out the dough into a 1/4"-thick circle. flipping the dough over occasionally.
*On the last roll, roll it out to 1/8" thickness.
*Preheat the oven to 400 degrees.
*Transfer the dough to a 9" pie plate.
*Push the dough into the plate where the bottom meets the sides.
*Working around the pie plate, pinch the dough along the rim to make a lip that overhangs by 1/2" into the pie plate, then flute the edges.
*Freeze until the dough is as hard as rock, 20 minutes to 1 hour. (This will prevent the dough from shrinking as it bakes.)
*Cover the edge of the crust with an aluminum foil to prevent it from overbrowning.
*Place the crust in the oven and bake until the crust has a lightly browned edge, and the base is still raw, 10~15 minutes.
*Remove from the oven and carefully remove the foil.
*If the base has puffed up, prick it all over with a fork.
*Return the crust to the oven and bake until it is lightly browned all over, about 10 minutes more.
*Remove from the oven and set aside on the counter to cool.
(for the filling)
*Preheat the oven to 400 degrees.
*Place the kabocha on a sheet pan and roast until a fork easily pierces the flesh.
*When cool enough to handle, scrape out the flesh and discard the skin.
*Reduce the oven temperature to 300 degrees.
*Combine the kabocha, persimmons, eggs, clementine zest and juice, soy milk, honey, maple syrup, ginger, and salt in a blender and blend on medium speed until the ingredients are thoroughly incorporated and the mixture is smooth.
*Pour the kabocha mixture into the prepared piecrust and set on a rimmed baking sheet.
*Slide the baking sheet into the oven and pour enough water to reach within 1/4" of the pan's rim.
*Bake until the filling is set, about 45 minutes.
*Transfer the pie to a rack and let cool for 1 to 2 hours to allow the filling to set.
(for the topping)
*Place the bowl and whisk attachment of a standing mixer in the refrigerator for 10 minutes.
*Return the bowl and whisk to the mixer and pour the cream into the bowl.
*Whisk on medium-high speed until soft peaks form.
*Add the sugar and whisk for 30 seconds more.
*Remove the bowl from the mixer, and using a hand whisk, finish whisking to stiff peaks.
*Sprinkle the roasted pumpkin seeds on top and serve with the maple whipped cream.
Note: I found this recipe in "The Sweet Spot" by Bill Yosses and Peter Kaminsky.
Labels: pie recipe, pumpkin pie recipe
(for the Crust)
9 whole graham crackers, broken into 1-inch pieces
3 T granulated sugar
1/2 t ground ginger
5 T unsalted butter, melted
(for the Filling)
1 T unflavored gelatin
1/4 cup dark rum
1 (15oz.) can unsweetened pumpkin puree
1/3 cup packed (2 1/3 oz.) dark brown sugar
1 t ground cinnamon
3/4 t Salt
1/2 cup heavy cream
4 large egg whites
1/3 cup (2 1/3 oz.) granulated sugar
(for the Topping)
1 cup heavy cream, chilled
1 T granulated sugar
1/2 t vanilla extract
4 gingersnap cookies, crushed into 1/4-inch pieces
Labels: pie recipe, pumpkin pie recipe, rum pumpkin chiffon pie recipe
(for the pie crust)
8 oz. (2 sticks) unsalted butter
2 1/2 cups all-purpose flour
2 T sugar
1 t salt
About 1/2 cup ice water
1/2 t champagne vinegar or white wine vinegar
(for the pumpkin custard layer)
2 T sugar
1/4 t ground ginger
1/4 t ground cinnamon
1 large egg
1/2 cup packed dark brown sugar
6 T plain canned pumpkin (not pie filling)
1/4 cup sour cream
6 T heavy cream
1 T brandy
(for the whipped cream layer)
3/4 cup heavy cream
1/2 cup creme fraiche
2 t sugar
2 t maple sugar
(for the caramel pumpkin mousse layer)
3/4 cup heavy cream
3 T water
2 1/4 t (1 package) powdered gelatin
2 T light brown sugar
1/2 t ground cinnamon
1/2 t ground ginger
3/4 cup plus 3 tablespoons sugar
1/2 t fresh lemon juice
3/4 cup plain canned pumpkin (not pie filling)
3 large egg whites
1/8 t cream of tartar
Whipped cream for garnish (optional)
[how to make]
(for the pie crust)
*Cut the butter into 1-inch pieces and place it in the freezer to chill for 15 minutes.
*Sift together the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment.
*Add the partially frozen butter.
*Turn the machine on low and beat for 2 minutes, or until the butter is broken down to the size of walnuts.
*Stop the machine, and by hand, pinch flat any large pieces of butter that remain.
*In a small bowl, combine the ice water and vinegar.
*Turn the mixer on low speed and add the liquid all at once.
*Beat just until the dough comes together, about 15 seconds. (The dough should be tacky but not sticky.)
*Remove the dough from the bowl, and warp in plastic wrap. (Do not squeeze the dough together or overwork.)
*Chill the dough in the refrigerator at least 1 hour before rolling it out. (The well-wrapped dough can be kept in the refrigerator for up to 3 days or frozen for up to 2 weeks.)
*Roll the dough out to a 16" circle, 1/4" thick; you will need only about two thirds of the pastry. (Freeze the rest for later use.)
*Press the pastry into the bottom and up the sides of a 9×2 ?-inch springform pan. (The extra dough on the sides will compensate for shrinkage.)
*Place in the freezer for 30 minutes.
*Remove from the freezer and trim away the excess dough from the rim of the pan.
*Place a rack in the lower third of the oven and preheat the oven to 425 degrees.
*Prick the bottom of the pastry a few times with a fork.
*Line the pastry with parchment paper or large coffee filters.
*Fill the lined shell to the rim with the dried beans, uncooked rice, or pie weights and gently press the “faux filling” into the corners.
*Bake for 10 minutes, then turn the heat down to 350 degrees and bake for another 7 minutes. (If you are prebaking the dough in a springform pan, increase the amount of weights so that they reach the top of the rim).
*Remove from the oven and remove the weights and the liner.
*Return to the oven for 10 minutes, until the center turns golden and looks dry. (There should be no sign of moisture.) *Remove from the oven and allow to cool on a rack.
( for the pumpkin custard layer)
* Place a rack in the middle of the oven and preheat the oven to 325 degrees.
*In a medium bowl, whisk together the sugar, ginger, and cinnamon.
*Add the egg and whisk until smooth.
*Whisk in the brown sugar, pumpkin, sour cream, heavy cream, and brandy.
*Pour the mixture into the springform pan.
*Cover the pan with a sheet of buttered aluminum foil (buttered side down) and bake until the custard is just set, about 1 hour.
*Remove from the oven and allow to cool completely. (The recipe can be prepared to this point up to 2 days in advance and refrigerated).
(for the whipped cream layer)
*Combine the cream and creme fraiche in a large bowl, and using a hand mixer, beat until it starts to thicken.
*Add the sugar and maple sugar and continue beating until stiff.
*Spread in an even layer on top of the cooled or chilled pumpkin custard layer and refrigerate.
(for the caramel-pumpkin mousse layer)
*Whip the cream until it forms soft peaks.
*Chill in the refrigerator until ready to use.
*Place 2 tablespoons of the water in a small bowl and sprinkle the gelatin over the top.
*Stir, then let it bloom (soften) while you prepare the caramel.
*Combine the brown sugar, cinnamon, and ginger in a bowl and set aside.
*In a heavy saucepan, combine the 3/4 cup sugar, the remaining 1 tablespoon water, and the lemon juice and cook over high heat until the mixture turns a deep amber color, at about 335 degrees on a candy thermometer. (This will take 4 to5 minutes.)
*Remove the caramel from the stove and wait until the bubbles subside.
*Stir in the brown sugar mixture.
*Add the softened gelatin and stir to dissolve.
*Whisk in the canned pumpkin and set aside.
*Using the hand mixer, beat the egg whites until they foam.
*Add the cream of tartar and 1 tablespoon of the remaining sugar and beat.
*Continue to beat, adding the remaining 2 tablespoons sugar in a slow, steady stream.
*Beat until the egg whites are stiff and shiny, about 2 minutes.
*Lightly warm the caramel-pumpkin mixture by folding in one third of the beaten egg whites, using a whisk, preferably a balloon whisk.
*Pour the remaining egg whites over the top and carefully fold them into the pumpkin mixture using a rubber spatula.
*Fold in the chilled whipped cream.
*Carefully pour the caramel-pumpkin mousse mixture over the whipped cream layer and smooth the top.
*Refrigerate for 2 hours, or until set. (The pie can be made up to a day in advance.).
*To serve, gently remove the springform ring from the plate and set the pie on a plate.
*Garnish with additional whipped cream if desired.
-makes 8 to 10-
Note: I used the recipe from "Desserts by the Yard" by Sherry Yard.
Labels: pie recipe, pumpkin pie recipe
1 cup graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup (packed) golden brown sugar
1/8 t salt
5 T unsalted butter, melted
(for filling)
1 envelope (1/4 oz.) unflavored gelatin
2 T bourbon
1 1/4 cups canned pure pumpkin
3/4 cup whole milk
2/3 cup (packed) golden brown sugar
4 large egg yolks
1 t ground cinnamon
1 t ground ginger
1/4 t ground cloves
1/4 t salt
(for topping)
1 1/2 cups chilled heavy whipping cream, divided
2 T powdered sugar
1/2 t vanilla extract
1 1/2 T chopped crystalized ginger
>how to make<
(for crust)
*Preheat oven to 350 degrees.
*Butter 9" diameter glass pie dish.
*Stir graham cracker crumbs, pecans, brown sugar, and salt in medium bowl to blend.
*Add butter and mix until crumbs are moistened.
*Press crumb mixture onto bottom and up sides of prepared dish.
*Bake crust until golden brown, about 10 minutes.
*Cool, then chill crust until cold.
(for filling)
*Sprinkle gelatin over bourbon in small bowl; set aside until gelatin softens, about 10 minutes.
*Meanwhile, whisk pumpkin, milk, brown sugar, egg yolks, cinnamon, ginger, cloves, and salt in heavy medium saucepan to blend.
*Stir over medium low heat until mixture thickens slightly and instant-read thermometer inserted into mixture registers 160 degrees, about 8 minutes.
*Remove from heat and pour into large metal bowl.
*Immediately add softened gelatin mixture and stir until gelatin dissolves.
*Set howl with pumpkin mixture over large bowl of ice water and stir until mixture is cold to touch but not set, about 5 minutes.
*Beat 3/4 cup cream in medium bowl until soft peaks form.
*Fold whipped cream into pumpkin mixture.
*Pour filling into chilled crust.
*Chill pie until filling is set, at least 3 hours.
(for topping)
*Using electric mixer, beat remaining 3/4 cup cream, powdered sugar, and vanilla in medium bowl until medium-firm peaks form.
*Transfer whipped cream to pastry bag fitted with large star tip.
*Pipe whipped cream rosettes around edge of pie.
(Alternately, spread whipped cream decoratively over pie.)
*Sprinkle crystalized ginger over whipped cream.
-serves 8-
Note: I found this recipe from "bon appetit desserts".
Labels: pie recipe, pumpkin chiffon pie recipe, pumpkin pie recipe
(for Crust)
1 1/4 cups all purpose flour
1/2 t sugar
1/4 t salt
10 T chilled unsalted butter, cut into 1/2" cubes
3 T ice water
(for Filling)
3/4 cup packed golden brown sugar, divided
2 T unsalted butter
1/4 t cup Scotch
1 1/4 cups heavy whipping cream
1 cup canned pure pumpkin
3 large eggs
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
1/4 t ground allspice
(for Topping)
1 cup chilled heavy whipping cream
1 T sugar
1 T Scotch
>how to make<
(for crust)
1 cup all purpose flour
1/2 cup yellow cornmeal
2 T sugar
1/4 t salt
7 T chilled unsalted butter, cut into small pieces
3~4 T ice water
(for topping)
3 firm but ripe Bartlett pears, peeled, and sliced
1/4 cup red wine or port
1/2 cup turbinado or brown sugar
juice of 1 lemon
1/4 t fresh grated nutmeg
2 T dried cranberries
1/4 cup water
(for filling)
15oz can solid pack pumpkin
3/4 cup sugar
3 eggs
1 cup heavy cream
1 T vanilla extract
2 t pumpkin pie spice
1/4 t salt
>how to make<
(for crust)
*Mix flour, cornmeal, sugar and salt in the bowl of a food processor.
*Add butter and pulse until incorporated.
*Add water, 1 T at a time while pulsing, until ball forms.
*Remove and wrap with plastic wrap.
*Chill at least 30 minutes.
*Roll dough out on a slightly floured surface with a lightly floured surface with a lightly floured rolling pin into a 14" diameter round.
*Fit into a 9" pie pan, and crimp excess dough around the edges of the pan.
*Chill at least 15 minutes.
(for topping)
*To prepare the pear topping, combine pears with wine, sugar, lemon juice and nutmeg in a 9" skillet.
*Bring to a simmer and cook, covered, 10 minutes.
*Remove from heat and set aside.
*Rehydrate cranberies in 1/4 cup water.
(for filling)
*Preheat oven to 350 degrees.
*To prepare the filling, combine pumpkin, sugar, eggs, heavy cream, vanilla extract, pumpkin pie spice and salt in a bowl; whisk until smooth.
*Pour into piecrust.
*Bake on a baking sheet 55 minutes.
*Remove from oven and arrange pear topping over top of pie.
*Drain cranberries and sprinkle over top.
*Return pie to oven and bake about 25 minutes, until filling is just set.
*Transfer pie to a wire rack and let cool 1 hour.
*Chill 3 hours before serving.
-serves 10-
Note: I found this recipe in relish.com.
Labels: pear topping recipe, pumpkin pie recipe
Crust:
1 1/2 cups all-purpose flour
2 T sugar
1/2 t salt
3/4 cup unsalted butter, chilled, cut up
1/4 cup ice water
Filling:
1 cup heavy whipping cream
1/2 cup caramel sauce
1 15oz can pure pumpkin
1/4 cup packed dark brown sugar
1 1/2 t ground cinnamon
3/4 t ground ginger
1/4 t ground cloves
1/4 t ground nutmeg
1/2 t salt
2 eggs
3 T creme fraiche or sour cream, room temperature
Topping:
3/4 cup heavy whipping cream
1/4 cup creme fraiche or sour cream
1 T sugar
1/4 cup caramel sauce
>how to make<
(for crust)
*Pulse flour, 2 T sugar and 1/2 t salt in food processor until combined.
*Add butter; pulse 8 to 10 seconds or until mixture resembles coarse crumbs with some pea-size pieces.
*Add water; pulse just until dough begins to clump slightly.
*Shape into flat round; cover and refrigerate 30 to 40 minutes or until chilled.
*On lightly floured surface, roll dough into 12" round.
*Line 9" pie pan with dough.
*Trim overhang to 1/2"; fold under.
*Flugte edges.
*Prick crust all over with fork.
*Cover and freeze 10 minutes or until firm.
*Meanwhile, heat oven to 375 degrees.
*Line crust with foil; fill with pie weights or dried beans.
*Bake 20 minutes; remove foil and pie weights.
*Bake an additional 15 minutes or until crust is light golden brown.
*Cool completely on wire rack.
(for filling)
*Gently warm 1 cup cream and 1/2 cup caramel sauce in small saucepan over medium to medium low heat 1 to 2 minutes or until caramel is melted and mixture is smooth, stirring constantly.
*Whisk pumpkin, brown sugar, cinnamon, ginger, cloves, nutmeg and 1/2 t salt in medium bowl until smooth.
*Whisk in eggs until blended.
*Whisk in caramel mixture.
*Pour into crust.
*Drop 3 T creme fraiche by teaspoonfuls over pumpkin filling; run thin knife gently through filling to swirl.
*Cover edges of crust with foil.
*Bake 45 to 50 minutes or until filling is slightly set but center jiggles slightly when pan is tapped.
*Cool completely on wire rack.
(for topping)
*Beat all topping ingredients except caramel sauce in medium bowl at medium high speed until soft peaks form.
*Top each serving with whipped cream mixture; drixxle with 1/4 cup caramel sauce.
*Store in refrigerator.
*Serve at room temperature.
-serves 8-
Note: This recipe was taken from cookingclub.com
Labels: Caramel Pumpkin Pie recipe, pie recipe, pumpkin pie recipe
1 9"pie shell, chilled in pie plate for 30 minutes
Pumpkin Filling:
1 15oz can pumpkin puree
3/4 cup packed dark brown sugar
2 t ground cinnamon
1 t ground ginger
1/2 t ground allspice
pinch ground cloves
1/2 t salt
1 cup evaporated milk
3 large eggs
2 t vanilla extract
Praline Topping:
1 cup finely chopped pecans
1/2 cup packed dark brown sugar
pinch salt
2 t dark corn syrup
1 t vanilla extract
2 t granulated sugar
>how to make<
(for the pie shell)
*Adjust oven rack to middle position and heat oven to 350 degrees.
*Line pie shell with foil, cover with 2 cups pie weights, and bake until dough under foil dries out, 20 to 25 minutes.
*Remove pie shell from oven(keep oven on) and set aside.
(Shell can be cooled, wrapped in plastic, and stored at room temperature for 1 day.)
(for the filling)
*Puree pumpkin, brown sugar, spices, and salt in food processor until smooth, about 1 minute.
*Cook mixture in large saucepan over medium-high heat until sputtering and thickened, about 4 minutes, and remove from heat.
*Meanwhile, put pie shell back in oven to warm.
*Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla.
*Pour filling into warmed pie shell and bake until filling is puffed and cracked around edges and center barely jiggles when pie is shaken about 35 minutes.
(for the topping)
*While pie is baking, toss pecans, brown sugar, and salt in bowl.
*Add corn syrup and vanilla, using fingers to ensure that ingredients are well blended.
*Scatter topping evenly over puffed filling and sprinkle with granulated sugar.
*Bake until pecans are fragrant and topping is bubbling around edges, about 10 minutes.
*Cool pie completely on wire rack, at least 2 hours.
(Pie can be refrigerated for up to 2 days.)
*Serve pie at room temperature.
Note: This recipe was taken from "Cookcountry".
-serves 8 to 10-
Labels: Halloween pie recipe, pie recipe, pumpkin pie recipe
