I’m about to tell you something that you probably don’t want to hear. Cover your ears eyes if you can’t handle disappointment.
I don’t like pumpkin pie!
Not at all. I always thought I did and then one Thanksgiving I had a revelation. It reminds me of baby food in a pie crust. Appetizing, right? From that year on, I cut out pumpkin pie and doubled my intake of pecan pie to make up for it.
But as a blogger, I feel like I need to have an amazing pumpkin pie recipe since that’s what people are searching for this time of year. This one is perfection as far as baby food pies go. The maple is subtle but really adds another dimension to an otherwise simple pie. My husband said it’s the best pumpkin pie he’s ever had and the baby had a piece for breakfast (I know…) so if you like pumpkin pie, you will definitely love this!
(Do not be intimidated by the pie crust recipe calling for a food processor. If you don’t own one, just freeze the butter for a few minutes and then grate it over the flour mixture. You can use your hands or a fork to combine it from there. Just work quickly so the butter doesn’t melt.)
pie adapted from Real Simple, crust from Baking: From My Home to Yours
- Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening care cut into the flour. Don't overdo the mixing -“ what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 3 tablespoons of the water - add a little water and pulse once, add some more water, pulse again and keep going that way. then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl and onto a work surface.
- Shape the dough into a disk and wrap in plastic. Refrigerate the dough for at least 1 hour before rolling. (If your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge.)
- To roll out the dough: Have a buttered 9-inch pie plate at hand.
- You can roll the dough out on a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. (I usually roll this dough out on the floured counter.) If you're working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to life the paper, plastic or cover frequently so that it doesn't roll into the dough and form creases.
- If you've got time, slide the rolled-out dough into the fridge for about 20 mins to rest and firm up.
- Fit the dough into the pie plate and, using a pair of scissors, cut the excess dough to a ¼- to ½-inch overhang. Fold the dough under itself, so that it hangs over the edge just a tad, and flute or pinch the crust to make a decorative edge. Alternatively, you can finish the crust by pressing it with the tines of a fork.
- Set an oven rack in the lowest position and heat oven to 350F. Place the pie plate on a foil-lined baking sheet.
- In a large bowl, whisk together the eggs, pumpkin, cream, milk, maple syrup, cinnamon, ginger, salt, and cloves.
- Pour the pumpkin mixture into the crust and bake until the center is set, 60 to 70 minutes. Let cool to room temperature before serving.