Baked Treat: Spiced Crust Pumpkin Pie

Baked Treat: Spiced Crust Pumpkin Pie

Pumpkin Pie with Cinnamon-Spiced Crust

nothing pairs better with Thanksgiving festivities than a traditional pumpkin pie, except for maybe a twist on the classic recipe. This time, we're swapping the spices in the filling for a cinnamon-infused crust, letting the natural pumpkin flavor headline the show. Top it with Vanilla Bean Ice Cream or a steaming Irish Coffee for an unforgettable dessert experience.

Shopping List:For a flaky, well-baked crust, don't forget to pick up pie weights or fear not if you forgot them - you can use dried beans as a budget-friendly alternative.

Strategy of Attack:For pro tips on perfecting your pie crust, check this out. This pumpkin pie can be prepared a day in advance, keeping it chilled or at room temperature for serving.

• Serves: 8-10 (1 9-inch pie)
• Difficulty: Medium
• Prep Time: 2 hours, 20 minutes, plus cooling time

Recipe (16 ingredients)

Crust Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/8 tsp ground cloves
• 8 tbsp unsalted butter (1 stick), cold, cut into small pieces
• 4-5 tbsp ice water

Filling Ingredients:

• 1 (15 oz) can pumpkin puree (NOT pie filling)
• 1 cup half-and-half
• 3 large eggs
• 1/3 cup light brown sugar
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground ginger
• 1/2 tsp salt

Instructions

Crust:

1. Combine flour, sugar, cinnamon, nutmeg, salt, and cloves in a medium bowl. Add butter, and using a pastry blender or your fingers, mix until it has pea-size pieces, about 5 minutes.
2. Add 4 tbsp of ice water and mix until the dough comes together. If needed, add an additional tablespoon of ice water (do not overwork the dough to keep it tender). Shape into a flat disk, cover, and chill for at least 30 minutes.
3. Heat the oven to 350°F with a rack in the middle. Lightly flour the work surface and roll out the dough into a 12-inch round, 1/4-inch thick. Press the dough into a 9-inch pie plate, fold the edges under, and crimp.
4. Line the crust with parchment paper or aluminum foil, and fill with pie weights (or dried beans) to prevent bubbling and shrinking during baking. Bake for 20 minutes or until set and lightly browned. Remove parchment and pie weights, and bake for an additional 10 minutes or until the crust is dry to the touch. Let cool slightly.

Filling:

1. In a large bowl, whisk together pumpkin, half-and-half, eggs, sugars, vanilla, ginger, and salt until smooth. Pour the mixture into the prepared crust and bake until the filling is set in the middle and the edges are puffed, about 50-60 minutes. Cool to room temperature before serving.

Pairing Suggestion: Sip on a refreshing Broadbent 5 Year Madeira, Portugal, for an unforgettable dessert experience. Madeira's burnished, honeyed nuttiness will harmoniously complement the spices and root flavors in the pie. The wine's sweetness and firm acidity make it an incredibly refreshing palate cleanser between each bite.

Alternatives to Pie Weights: If you don't have pie weights, don't worry! There are several effective substitutes available. Here are some of the most common:

1. Dried beans: Kidney or black beans will work as a filler in the pie crust and distribute heat evenly. They're cost-effective, reusable, and widely available.
2. Rice: Similar to dried beans, rice can be used as a substitute and is also reusable and affordable. Fill the pie crust with rice to keep it from bubbling up during baking.
3. Parchment paper filled with coffee beans or peas: If you've got some coffee beans or peas handy, use them as DIY pie weights by lining the crust with parchment paper filled with your chosen alternative and bake as instructed.
4. Metal chain or pinch: Although less common, a metal chain (like a shorter chain from a toolbox) or metal pinch could be used if shaped to fit inside the pie crust to prevent bubbling. Note that this substitute may not be as effective or safe as beans or rice.

Follow these steps to effectively use your chosen substitute:

• Preparation: Line the pie crust with a piece of crumpled and smoothed parchment paper to prevent it from slipping or sticking during baking.
• Filling: Fill the parchment-lined pie crust with your chosen substitute.
• Baking: Bake as directed in the pie recipe. Just remember to remove the parchment and substitute before baking longer if needed.
• Cleaning: After baking, remove the substitute material and discard or reuse it as appropriate.

By using these alternative methods, you can create a beautifully flat pumpkin pie crust for presentation and filling without the need for traditional pie weights.

1. Uncategorized: If you're searching for an alternative to pie weights, consider using dried beans, rice, or coffee beans as a budget-friendly option while baking your Pumpkin Pie with Cinnamon-Spiced Crust.
2. Nutrition: When it comes to the nutritional value of your Pumpkin Pie, don't forget that you can adjust the amount of spices such as cinnamon, nutmeg, cloves, and ginger to cater to your taste preference while maintaining a balanced dessert.
3. Recipes: For a cool twist on the traditional pumpkin pie recipe, swipe through Aussiedlerbote for other delicious and unique recipe ideas that incorporate spices and seasonal fruits.
4. Instructions: To prevent the pie crust from bubbling and shrinking during baking, follow the instructions provided and line it with aluminum foil or parchment paper before filling with your chosen pie weight or alternative.

Read also: