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Spiced Pumpkin Pie
Crust Ingredients:
- 1 1⁄4 cups/160 grams all-purpose flour
- 1⁄4 teaspoon fine sea salt
- 10 tablespoons/140 grams unsalted butter, chilled and cubed
- 2 to 4 tablespoons ice water, as needed
OR
- frozen pie crust
OR
- make a graham cracker crust: https://www.simplyrecipes.com/recipes/graham_cracker_crust/
Filling Ingredients:
- 1 cup heavy cream
- 1 cinnamon stick
- 2 petals from a star-anise pod
- 1 whole clove
- 1 tablespoon grated fresh ginger
- 1 teaspoon cardamom pods
- 1⁄2 teaspoon whole black peppercorns
- 1 3⁄4 cups pumpkin purée (or 15 oz can)
- 3⁄4 cup/165 grams dark brown sugar
- 2 large eggs
- 2 large egg yolks
- 2 tablespoons dark rum (we have left out)
- 2 teaspoons ground ginger
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon freshly grated nutmeg
Directions:
Make the crust: In a large bowl, whisk together the flour and salt. Using your fingers, rub in the butter until it is the size of peas. Drizzle in water until the dough comes together when squeezed.
Transfer dough to a lightly floured surface. Working a palm-size chunk at a time, use the heel of your hand to smear the dough across the work surface. Continue until all the dough has been smeared, then gather it all together, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour and up to 2 days.
On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate; fold the edges over and crimp. Prick crust all over with a fork and chill for at least 30 minutes.
Heat oven to 425 degrees. Line chilled crust with foil and pie weights, then bake for 15 minutes. Remove foil and bake until pale golden, 5 to 10 minutes longer. Transfer to a rack to cool. Lower oven temperature to 325 degrees.
OR follow directions on frozen crust for pre-baking.
Make the filling: In a medium pot, combine the cream, cinnamon stick, star anise petals, clove, fresh ginger, cardamom and peppercorns, and bring to a simmer. Remove from heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl.
Whisk in pumpkin, brown sugar, eggs, yolks, rum, ground ginger, salt and nutmeg. Pour into par-baked shell, transfer to a baking sheet, and bake until crust is golden and center is slightly jiggly, 50 to 60 minutes. Cool completely before serving.
from: https://cooking.nytimes.com/recipes/1019569-spiced-pumpkin-pie