* 1 standard pie or serves 8
crust
1 1/4 cups all-purpose flour (I use King Arthur all-purpose flour)
1 1/2 tsp granulated raw sugar
1/2 tsp Celtic sea salt
8 tbsp unsalted butter - very cold, cut into 1 inch cubes
1/4 ice-cold water
filling
1 3/4 cup pumpkin puree
2/3 cup granulated raw sugar
1/2 tsp Celtic sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp ground nutmeg
1 1/3 cup cold heavy cream
3 large eggs
pecan praline sauce
1/2 cup packed brown sugar
6 tbsp unsalted butter
3 tbsp heavy cream
1/4 tsp Celtic sea salt
1 tsp vanilla extract
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Make the dough: In a large mixing bowl, stir together the all-purpose flour, sugar, and salt. Using a pastry blender work the butter into the flour mixture until it resembles tiny peas. Drizzle the water over the flour-butter mixture and using a flexible spatula gently stir together, until a craggy mess forms. Knead the dough together until all the loose bits come together. Form the dough into a disc, and tightly wrap the dough disk in plastic wrap. Refrigerate for at least 1 hour, but up to 48 hours.
Roll the dough out on a floured counter top, into a 12 to 13-inch round circle. Fold the dough gently in half, and place into the pie dish, unfold the dough draping it over the sides of the pie plate, lowering enough dough to fill the cavity. Press against the sides, and trim the overhang to 1 inch. Let the dough chill in the refrigerator while preparing the pumpkin filling.
Preheat the oven to 400°F.
Make the filling: In a medium sauce pan combine the pumpkin puree, sugar, salt, and spices. Bring to a sputtering simmer, and cook for about 8 minutes. Transfer the pumpkin filling into a large mixing bowl, and gently whisk in the cold heavy cream, until smooth. Whisk in the eggs one at a time. Pour the pumpkin pie filling into the prepared pie dish.
Bake the pie for 15 minutes, and then reduce the heat to 350°F and bake the pumpkin pie for 30-40 more minutes or until the center barely jiggles and a cake tester inserted in the center comes out clean.
Let the pie cool t completely on a wire cooling rack.
Make the pecan praline sauce: Combine the brown sugar, butter, cream, and salt in a small sauce pan. Bring to a slight simmer and cook until thick and bubbly about 5 minutes. Remove the sauce pan from the heat, and gently stir in the vanilla extract and the roughly chopped pecans.
Serve the pie in wedges with a nice ladle of pecan praline sauce.
Keep the pumpkin pie covered, in the refrigerator for up to one week.
crust
1 1/4 cups all-purpose flour (I use King Arthur all-purpose flour)
1 1/2 tsp granulated raw sugar
1/2 tsp Celtic sea salt
8 tbsp unsalted butter - very cold, cut into 1 inch cubes
1/4 ice-cold water
filling
1 3/4 cup pumpkin puree
2/3 cup granulated raw sugar
1/2 tsp Celtic sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp ground nutmeg
1 1/3 cup cold heavy cream
3 large eggs
pecan praline sauce
1/2 cup packed brown sugar
6 tbsp unsalted butter
3 tbsp heavy cream
1/4 tsp Celtic sea salt
1 tsp vanilla extract
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Make the dough: In a large mixing bowl, stir together the all-purpose flour, sugar, and salt. Using a pastry blender work the butter into the flour mixture until it resembles tiny peas. Drizzle the water over the flour-butter mixture and using a flexible spatula gently stir together, until a craggy mess forms. Knead the dough together until all the loose bits come together. Form the dough into a disc, and tightly wrap the dough disk in plastic wrap. Refrigerate for at least 1 hour, but up to 48 hours.
Roll the dough out on a floured counter top, into a 12 to 13-inch round circle. Fold the dough gently in half, and place into the pie dish, unfold the dough draping it over the sides of the pie plate, lowering enough dough to fill the cavity. Press against the sides, and trim the overhang to 1 inch. Let the dough chill in the refrigerator while preparing the pumpkin filling.
Preheat the oven to 400°F.
Make the filling: In a medium sauce pan combine the pumpkin puree, sugar, salt, and spices. Bring to a sputtering simmer, and cook for about 8 minutes. Transfer the pumpkin filling into a large mixing bowl, and gently whisk in the cold heavy cream, until smooth. Whisk in the eggs one at a time. Pour the pumpkin pie filling into the prepared pie dish.
Bake the pie for 15 minutes, and then reduce the heat to 350°F and bake the pumpkin pie for 30-40 more minutes or until the center barely jiggles and a cake tester inserted in the center comes out clean.
Let the pie cool t completely on a wire cooling rack.
Make the pecan praline sauce: Combine the brown sugar, butter, cream, and salt in a small sauce pan. Bring to a slight simmer and cook until thick and bubbly about 5 minutes. Remove the sauce pan from the heat, and gently stir in the vanilla extract and the roughly chopped pecans.
Serve the pie in wedges with a nice ladle of pecan praline sauce.
Keep the pumpkin pie covered, in the refrigerator for up to one week.
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