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Dairy: heavy cream, sour cream, eggs
Seasonings: ground ginger, ground allspice, salt
Other: sugar, bourbon, cinnamon, pumpkin puree
Cooking Method: Oven
Yields: One 9" pie |
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Ingredients:
Pie dough (or use store-bought pie crust)1 (15 oz) can of pumpkin puree
1 cup heavy cream
1/3 cup sour cream
2 large eggs
3/4 cup sugar
1/4 cup bourbon
1 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp salt
Procedure:
Preheat oven to 375º F. Roll out pie crust on a well-floured surface to a circle slightly larger than pie tin. Transfer into pie tin. Trim dough so that there is about 1 inch of overhang. Fold edge under and crimp. Line crust with parchment paper or aluminium foil, and fill with pie weights or dried beans. Bake for 20 minutes, or until the edges start to golden. Remove pie weights and parchment, and continue to bake for another 5 minutes. Set aside and allow to cool completely while making pie filling.
Filling Procedure:
Whisk together all ingredients and pour into prepared crust. Bake until the edge of the filling is set, but the center still jiggles slightly. Cool completely. (Can be made a day ahead.)
Maple Whipped Cream:
1 cup heavy cream, cold
1/4 cup maple syrup, grade B
Filling Instructions:
Beat heavy cream until soft peaks form. Add maple syrup and continue to whip until firm.
To serve pie, sprinkle an even layer of sugar over the top of the pie. Using a kitchen torch, caramelize the sugar until melted and dark brown. Once sugar has cooled, cut and serve pie with maple whipped cream.
Preheat oven to 375º F. Roll out pie crust on a well-floured surface to a circle slightly larger than pie tin. Transfer into pie tin. Trim dough so that there is about 1 inch of overhang. Fold edge under and crimp. Line crust with parchment paper or aluminium foil, and fill with pie weights or dried beans. Bake for 20 minutes, or until the edges start to golden. Remove pie weights and parchment, and continue to bake for another 5 minutes. Set aside and allow to cool completely while making pie filling.
Filling Procedure:
Whisk together all ingredients and pour into prepared crust. Bake until the edge of the filling is set, but the center still jiggles slightly. Cool completely. (Can be made a day ahead.)
Maple Whipped Cream:
1 cup heavy cream, cold
1/4 cup maple syrup, grade B
Filling Instructions:
Beat heavy cream until soft peaks form. Add maple syrup and continue to whip until firm.
To serve pie, sprinkle an even layer of sugar over the top of the pie. Using a kitchen torch, caramelize the sugar until melted and dark brown. Once sugar has cooled, cut and serve pie with maple whipped cream.
Restaurant: The Root Restaurant
Recipe Type: Authentic
Recipe Author: Chef Emily Davis
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.therootrestaurant.com/tag/emily-davis/
Recipe Type: Authentic
Recipe Author: Chef Emily Davis
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.therootrestaurant.com/tag/emily-davis/
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