Last Thanksgiving I witnessed a gastronomical event I had never seen before. The pumpkin pie had just been served. Guests and family had taken a bite or two when forks went down, the conversation stopped and people just looked at each other. For a moment the cook was nervous, then smiles broke out and the glory of what had just been tasted was shared by all.
Here's the recipe. The filling is easy. The crust used that night a slight challenge, but an easier, still grand option is posted as well. The first crust recipe is gluten-free and is one of those rare events where the gluten-free product is better than the wheat-based product. Don't forget the whiskey whipped cream.
Pumpkin Pie Filling:
3/4 c. granulated sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. nutmeg
2 large eggs
1 1/2 tsp vanilla
1 15oz. can Libby's Pure Pumpkin
1 12oz. can evaporated milk
Mix dry ingredients. Beat eggs with Kitchen Aid electric whisk or an electric egg-beater for 3 minutes. Stir in pumpkin and dry ingredients into whipped eggs, continuing to beat. Gradually stir in milk. Add vanilla. Mix well. (The secret sauce is beating the air into the mixture so that the pie slice feels weightless in the mouth.)
Pour into pie shell. Bake @ 425 for 15 minutes, then reduce temperature to 350 for 40-50 minutes. It's done if a knife comes out clean.
Gluten-free Crust Recipe #1
1/3 c. sorghum flour
1/3 c. millet flour
1/3 c. arrowroot (corn) starch
1/4 c. brown rice flour
3/4 tsp. xanthan gum
1/2 tsp. sea salt
1/2 c cold Crisco shortening
1 1/2 tsp apple cider vinegar
2-3 T. cold water
White of one egg
Whisk together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add cider vinegar and water. Stir gently until mixture comes together to form dough.
Place in ziplock bag and flatten into disc. Refrigerate 15 - 20 minutes.
Use parchment or wax paper to roll out. Dust with gluten-free flour as needed. Place in pie shell.
Prick bottom of crust. Brush egg white on bottom of crust.
Now it's ready for filling.
Easier Flour Crust
(Old family recipe, award-winning, with simple ingredients, is incredibly flaky, but challenging to roll out.)
1 cup plus 2 tablespoons flour
1/4 t. salt
1/3 c. Mazola corn oil
2 T. cold water
White of one egg
Mix first four ingredients together in order with fork. Roll out between wax paper and flop into (This is challenging, but if you want a light weight, flaky crust it won't be easy to get into pie plate.) Once your crust is in place brush with the egg white and then you are ready for the filling.
Whiskey Whipped Cream
1 c. whipping cream
2 T. powdered sugar
2 T. whiskey of your choice
Whip powered sugar, then whiskey into cream. Whip until desired peak.