Ultimate Pumpkin Pie with Rum Whipped Cream | Recipes
Serves 8 to 10 | Level: Intermediate Photo: Quentin Bacon 1 unbaked Perfect Pie Crust (see recipe) Dried beans, for blind baking 1 unbaked Perfect Pie Crust (see recipe) Dried beans, for blind baking Filling:1 (15-ounce) can pumpkin purée (not pie filling)1/2 cup light brown sugar, lightly packed1/4 cup granulated sugar1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg1/2 teaspoon kosher salt2 teaspoons grated orange zest3 extra-large eggs, lightly beaten1 cup heavy cream1/2 cup whole milk2 tablespoons dark rum, such as Mount Gay Rum Whipped Cream (recipe follows) Filling: 1 (15-ounce) can pumpkin purée (not pie filling) 1/2 cup light brown sugar, lightly packed 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon kosher salt 2 teaspoons grated orange zest 3 extra-large eggs, lightly beaten 1 cup heavy cream 1/2 cup whole milk 2 tablespoons dark rum, such as Mount Gay Rum Whipped Cream (recipe follows) Preheat the oven to 425 degrees. Line an 11-inch pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with the beans and bake the crust for 15 minutes, until the edges start to brown. Remove the beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes. Reduce the oven temperature to 350 degrees. Meanwhile, in a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour the filling into the baked pie shell. Bake for 55 to 65 minutes, until the filling is just set in the middle and a knife inserted in the center comes out clean. Set aside to cool completely. Serve with the rum whipped cream. Rum Whipped Cream (Serves 8 to 10) 1 cup cold heavy cream3 tablespoons sugar1 tablespoon mascarpone or crème fraîche1 tablespoon good dark rum, such as Mount Gay1 teaspoon pure vanilla extract 1 cup cold heavy cream 3 tablespoons sugar 1 tablespoon mascarpone or crème fraîche 1 tablespoon good dark rum, such as Mount Gay 1 teaspoon pure vanilla extract Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, mascarpone, rum, and vanilla and beat on medium-high until it forms soft peaks. Serve with the pumpkin pie. Perfect Pie Crust (Makes Two (9- to 11-inch) Crusts) 12 tablespoons (1½ sticks) very cold unsalted butter3 cups all-purpose flour1 tablespoon sugar1 teaspoon kosher salt1/3 cup very cold vegetable shortening, such as Crisco1/2 cup ice water 12 tablespoons (1½ sticks) very cold unsalted butter 3 cups all-purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 1/3 cup very cold vegetable shortening, such as Crisco 1/2 cup ice water Cut the butter in ½-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This