Molly Yeh's Pumpkin Pie with Whipped Cream and Cinnamon | Girl Meets Farm | Food Network

This one easy step is Molly's secret for pumpkin pie that's bursting with flavor!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Pumpkin Pie with Whipped Cream and Cinnamon
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 3 hr 35 min (includes chilling, freezing and cooling times)
Active: 50 min
Yield: 6 to 8 servings

Ingredients

Crust:
1/2 cup plus 1 tablespoon cold water
1 1/2 tablespoons apple cider vinegar
3 3/4 cups all-purpose flour, plus more for dusting
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
1 1/2 cups (3 sticks) unsalted butter

Filling:
One 15-ounce can pumpkin puree
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/4 cup maple syrup
3/4 teaspoon kosher salt
3/4 cup heavy cream
3/4 cup whole milk
3 large eggs plus 2 egg yolks
1/2 teaspoon ground cinnamon, plus more for serving
1/4 teaspoon ground nutmeg
1 vanilla bean, scraped
Fresh whipped cream, for serving

Directions

Special equipment: a food processor (optional); a pizza stone (optional); pie weights (optional)
For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. (It's ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, pat the dough into a disc, wrap with plastic wrap and refrigerate for 30 minutes.

Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches.

Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. Dock the pie crust using a fork. Freeze for 15 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Remove the parchment and then bake until pale, 3 to 5 minutes. Reduce the temperature to 375 degrees F.

For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk. Place the eggs in a heat safe bowl. Once the milk mixture is steamy, temper the eggs by adding a few ladles of the mixture, one at a time, to the eggs while whisking vigorously, then add them to the pumpkin mixture, whisking to combine until very smooth. Stir in the cinnamon, nutmeg and vanilla. Pour the mixture into the pie crust and bake until the edges are set but the center is still a little jiggly, 30 to 40 minutes. The internal temperature should be 175 degrees F. Let cool completely. Serve with fresh whipped cream and extra cinnamon.

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Molly Yeh's Pumpkin Pie with Whipped Cream and Cinnamon | Girl Meets Farm | Food Network
https://www.youtube.com/watch?v=XZvXlziHkho&feature=youtu.be

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