Perfect Pumpkin Pie

Thanksgiving week is upon us already (believe it or not), and with all the craziness that is 2020, there must be room for dessert. There has never been a Thanksgiving dinner table in our household without pumpkin pie, which makes it way too near and dear to my heart to skip it. I can never pass up a good ol' creamy pumpkin flavored custard spiced with all those classic fall flavors of cinnamon, nutmeg, and cloves that warms the soul. The special twist here is a whole wheat crust that's enhanced with the same spicy flavor profile to boot. My inspiration was gingerbread which could also be used in similar fashion to a graham cracker crust in lieu of the pastry. However, a buttery flakey pie crust is hard to pass up and always makes for a decadent and delicious dessert. It's too easy to make at home and can be prepared days in advance as to alleviate any stress on the big day. Plus, its taste and texture are FAR superior to any store bought stuff. So even if you're team #pecanpie, this pumpkin pie definitely deserves a spot on the Thanksgiving table.

Spiced Whole Wheat Crust:
1 cup (130 g) whole wheat flour
1 cup (130 g) all purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup (170 g) unsalted butter, cut into cubes and frozen
1 tablespoon molasses
3-4 tablespoons (or more depending) of ice cold water

Combine everything except for the molasses and water in a food processor. Scatter butter over the top and pulse a few times until you have medium sized chunks of butter throughout. A few larger chunks of butter is okay. Add molasses and 2 tablespoons of water initially. Pulse for a few seconds to combine, check the dough's consistency, and add water gradually about 1 tablespoon at a time until there are moist crumbs. Test the mixture to see if it comes together when pressed. Press the dough into a disc and cover in plastic wrap. Refrigerate until firm.

Once pie dough is chilled, roll out onto a lightly floured surface until about 1/4 in. thick. Fit into a 10 in. pie dish, fold over the edges, and crimp as shown in the video. Dock/prick the bottom, cover, and freeze while the oven preheats. In the meantime, preheat the oven to 400 F (200 C) and prepare the filling.

Pumpkin Pie Filling:
3 large eggs + 2 egg yolks, room temperature (reserve the egg whites for later)
1- 14 oz. can condensed milk
1- 15 oz. can pure pumpkin puree
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon Chinese five spice
1/2 teaspoon salt

Combine ingredients in a large bowl and whisk until smooth. Set aside.

Once the oven is preheated, remove the pie shell from the freezer. Blind bake using the method shown in the video. Bake for 10 min. or until just golden around the edges. Remove pie weights and bake for an additional 5-7 min. or until surface is dry. Remove the pre-baked pie shell from the oven and brush with reserved egg whites. Immediately pour filling into the pie shell (recommend lightly tapping the pie on the surface to remove air bubbles). Bake for an additional 20-25 min. or until the filling is just set with a slight wiggle/jiggle in the center. The top should also be glossy and shiny. Allow to cool at room temperature, and refrigerate overnight to set. Decorate with whipped cream and a light sprinkle of pumpkin pie spice or cinnamon if desired! Happy Thanksgiving!

xo Shannon
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Видео Perfect Pumpkin Pie канала In Shannon's Kitchen