Pumpkin Pie :]

Well  we all  know that Thanksgiving is just around the corner and I've been wanting to make a Pumpkin Pie.  Not just any pumpkin pie tho, a pie that I have to bake/roast a pumpkin, make a yummy crust, make the filling and of course a whipped cream for the top!!! Yes I said it, I'm going to make all this BEFORE Thursday! I know you are all laughing at me right now but what do you know? I am making it and am almost done... or well i should say sorta done. But here we go, this is all the recipes I've used and of course have tweaked them to make them more for well... ME! <3

Pumpkin Puree 

Directions:

One small sugar pumpkin (about 4 pounds) will yield about 3 cups pumpkin puree. Heat oven to 445 degrees F. Halve pumpkin and roast, cut side down, on a rimmed baking sheet until soft, 50 minutes to 1 hour. Let cool completely; roasted pumpkin can be refrigerated in an airtight container overnight. Discard seeds and scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. 

Pie Crust (Pate Brisee)

Martha Stewart's Pie & Tarts

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup  (2 sticks) cold unsalted butter, cut into small pieces 

1/4 to 1/2 cup of ice water

Directions: 

1. Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse (or quickly cut in with a pastry blender or fingertips) until mixture resembles coarse meal, with some larger pieces. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture begins to holds together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork)

2. Divide dough in half onto two pieces of plastic wrap/ Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to a day (dough can be frozen up to 3 months; thaw in refrigerator before using.)

Pumpkin Pie 

Ingredients:

All-purpose flour, for dusting

1/2 recipe Pate Brisee (see above)

2 large whole eggs, lightly beaten, plus 1 large egg yolk, for egg wash

1 tablespoon water

1 cup packed light brown sugar

1 tablespoon cornstarch

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 1/2 cups unsweetened pumpkin puree, canned or fresh 

1 1/2 cups evaporated milk

whipped cream for serving(optional)

Directions:

1. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch plate. trim excess dough flush with rim (reserve scraps). Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

2. Meanwhile, on a lightly floured piece of parchment, roll out scraps. using a 1-inch leaf-shaped cutter, cut out 40 leaves from dough. Transfer cutouts to a parchment-lined rimmed baking sheet. Using a paring knife, etch veins in each leaf. Refrigerate until ready to use. 

3. In a small bowl, whisk together egg yolk and the water; lightly brush one side of each leaf with egg wash. Arrange leaves, slightly overlapping, around edge of crust, making sure they do not extend over edge, to prevent them from browning too quickly. Lightly brush bottom of each leaf with egg wash as you work. Refrigerate shell 30 minutes. 

4. Preheat oven to 375 degree F. Line pie shell with parchment; fill with pie weights or dried beans. Bake 20 minutes. Carefully remove weights and parchment, and continue to bake until golden brown, 10 minutes more. Let cool on a wire rack. (keep oven on.)

5. In a large bowl, whisk together sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin, and 2 eggs. Add evaporated milk, and whisk to combine. Pour filling into partially baked crust.

6. Place pie plate on a rimmed baking sheet; bake until edges are set but center is still slightly wobbly, 35-40 minutes. Transfer plate to a wire rack to coll completely. Serve with whipped cream, if desired.

Whipped Cream

Ingredients:

1 cup heavy cream, chilled

2 tablespoons confectioners' sugar (I added about 4 tablespoons to make it more sweet)

Directions:

With an electric mixture on medium-high speed (or by hand), whisk cream in a well-chilled bowl until soft peaks form. Add confectioners' sugar, and whisk until medium-stiff peaks form.