Wednesday, November 17, 2010

Spicy Pumpkin Pie - Recipe Repost

Last year during nablopomo, I shared some awesome pie recipes. I think they are delicious enough to share again over the next few days. I don't get to make anything for Thanksgiving this year as I'm living in a hotel, sans oven, and many miles away from my family, so please make these pies and enjoy so I can live vicariously through you.

But, anyway, here is the recipe for the first yummy pie from last year, Spicy Pumpkin Pie. This is a traditional classic with enough of a twist to keep it interesting, but your grandmother won't hate it (officially Grandmother-tested by my tiny, fiesty, midwestern Grandma).

Spicy Pumpkin Pie
Adapted from Martha Stewart

All-purpose flour, for dusting
1/2 recipe Pie Crust (see this post for the recipe)
1/2 cup granulated sugar
1/4 cup packed dark-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 to 1/2 teaspoon chipotle-chile powder
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 can (15 ounces) pumpkin puree (I use 3/4 real pumpkin puree*, 1/4 canned pumpkin)
1 can (12 ounces) evaporated milk


  1. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit dough into bottom and up sides of a 9-inch springform pan. Tear away any dough that hangs over to create a jagged edge near rim. Refrigerate for 1 hour.
  2. Preheat oven to 425 degrees. Prick bottom of crust all over with a fork. Freeze until firm, about 15 minutes. (The original recipe called for you to pre-bake the crust with pie weights for 15 minutes and 15 without. When I tried this, it burnt to a crisp. You might want to do this if you are using a different recipe for the crust.) 
  3. Whisk together granulated and brown sugars, spices, and salt in a large bowl. Whisk in eggs, vanilla, and pumpkin, followed by the evaporated milk. Pour filling into piecrust.
  4. Bake for 15 minutes. Reduce oven temperature to 350 degrees, and bake until a toothpick inserted into center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack. (Pie can be covered loosely with parchment and then foil, and refrigerated for up to 3 days.) Unmold pie. Serve with whipped cream (I use a ratio of 1/2 pt heavy whipping cream to 1/4 cup sugar - whip until soft peaks form).
  5. Optional - I used the extra pie crust that the recipe makes to make cut-outs to decorate the top of the pie. Roll out extra crust to 1/8 inch and use cookie cutters to cut shapes. Bake on a cookie sheet along with your pie. Let cool and set on top of filling after pie has cooled. 
*Directions for making  your own pumpkin puree

1. Scoop out the insides of a pie pumpkin.
2. Cut the pumpkin into quarters or smaller pieces, if possible.
3. Place pumpkin pieces in a microwave-safe casserole dish with lid in 2-3 inches of water (enough to cover the pumpkin pieces).
4. Microwave for 10-20 minutes, until the pumpkin is fully cooked and mushy.
5. Scoop out cooked pumpkin (skin will fall away)
6. Puree cooked pumpkin in food processor or blender.

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