I had wanted to share this recipe prior to Thanksgiving, but time got away from me. I can't not show it to you however as it was really a lovely pie and we both really enjoyed it very much.
I confess when I was growing up I didn't really like pumpkin pie very much. It wasn't until I became an adult that I found myself able to fully appreciate its virtues.
I think of all the pumpkin pies I have made through the years I enjoyed this one most of all. It was a bit different than the usual pumpkin pie. I found the recipe on the Land O Lakes website and adapted it from there to British measurements, etc.
I'm afraid I also took the liberties of cutting the recipe in half as there are only two of us in our home and we were not expecting any company.
I cooked the half recipe in an 8 inch square baking tin, which worked perfectly.
It cooked in the same amount of time as the full one would have done, probably because it was a bit deeper.
It had a beautiful velvety texture and the flavour was rich and full. Making it with cream probably added to the richness and creaminess of the end result.
The pastry cut outs on top were a really nice touch. The pie looked really pretty wit them!
Do make the caramel cream to serve with it. Its really lovely.
Of course it will be lovely even with plain whipped cream.
Funny thing, since moving over here I no longer feel the need to sweeten my whipped cream. The British never do and let the cream speak for itself. I think that's because the milk and cream is so beautiful over here.
Yield: 24
Sheet Pan Pumpkin Pie
prep time: 20 minscook time: 1 hourtotal time: 1 hours and 20 mins
Pie enough for all your guests, plus seconds, served with a luscious caramel whipped cream.
ingredients:
Pastry:
560g plain flour (4 cups)
1/2 tsp salt
305g cold butter, cut into chunks (1 1/3 cup)
300ml cold water, plus extra if needed (1 1/4 cups)
For the filling:
4 large free range eggs
400g soft light brown sugar (2 cups, packed)
240 ml heavy cream (1 cup, heavy whipping cream)
2 tsp pumpkin pie spice
2 (425g) tins of pumpkin puree (not pie filling) (29 ounces)
For the whipped cream:
310ml heavy cream (1 1/2 cups heavy whipping cream)
60ml caramel topping (1/4 cup)
2 TBS icing sugarinstructions:
Preheat the oven to 220*C/425*F/ gas mark 7. Line a (9 by 15 inch) baking sheet (with sides) with parchment paper. Set aside.
Whisk
together the flour and salt for the pastry together in a bowl. Drop in
the butter and then cut in with a pastry blender or fork until the
mixture resembles coarse crumbs. Stir in the cold water gradually with
a fork, just until the flour is moistened. Divide the dough into two
portions, one 3/4 of the dough, and the other 1/4 of the dough. Shape
each into a ball and flatten. Wrap the larger disc in cling film and
refrigerate
together the flour and salt for the pastry together in a bowl. Drop in
the butter and then cut in with a pastry blender or fork until the
mixture resembles coarse crumbs. Stir in the cold water gradually with
a fork, just until the flour is moistened. Divide the dough into two
portions, one 3/4 of the dough, and the other 1/4 of the dough. Shape
each into a ball and flatten. Wrap the larger disc in cling film and
refrigerate
Roll out the smaller part of the
dough to 1/4 inch thickness on a lightly floured surface. Using shaped
cookie cutters, cut into about 40 pieces. Place 12 to 18 on a baking
tray and refrigerate the remaining ones. Sprinkle with a bit of sugar
if you wish. Bake for 5 to 7 minutes, or until golden brown. Set aside
to cool completely.
dough to 1/4 inch thickness on a lightly floured surface. Using shaped
cookie cutters, cut into about 40 pieces. Place 12 to 18 on a baking
tray and refrigerate the remaining ones. Sprinkle with a bit of sugar
if you wish. Bake for 5 to 7 minutes, or until golden brown. Set aside
to cool completely.
Roll the remaining disc of
dough out to a rectangle large enough to line the prepared baking sheet,
1/4 inch thick. Fold into quarters and place into the baking pan.
Unfold and press firmly against the bottom and sides. Flute or crimp
the edges.
dough out to a rectangle large enough to line the prepared baking sheet,
1/4 inch thick. Fold into quarters and place into the baking pan.
Unfold and press firmly against the bottom and sides. Flute or crimp
the edges.
Whisk together all of the
ingredients for the filling together. Pour into the crust. Decorate
the top with the remaining unbaked pastry shapes. Bake in the oven for
10 minutes, then reduce the oven temperature to 180*C/350*F/ gas mark
4.. Bake for 50 to 60 minutes, or until a knife inserted in the centre
of the pie comes out clean. Set aside to cool completely.
ingredients for the filling together. Pour into the crust. Decorate
the top with the remaining unbaked pastry shapes. Bake in the oven for
10 minutes, then reduce the oven temperature to 180*C/350*F/ gas mark
4.. Bake for 50 to 60 minutes, or until a knife inserted in the centre
of the pie comes out clean. Set aside to cool completely.
To
make the cream beat the whipping cream, caramel sauce and sugar in a
chilled bowl, at low speed, until the caramel sauce has dissolved.
Increase speed to high and beat until soft peaks form.
make the cream beat the whipping cream, caramel sauce and sugar in a
chilled bowl, at low speed, until the caramel sauce has dissolved.
Increase speed to high and beat until soft peaks form.
Created using The Recipes Generator
I know Thanksgiving is over and everyone is probably pumpkin-pied out, but do bookmark this lovely pie for next year, or why not give your family an additional treat of another pie during the holidays. I am sure they will love it. If you do it in a sheet pan it is perfect for taking to any buffets or pot lucks you might be invited to during the holidays! Bon Appetit!
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