(METRO) – Turkey might garner the bulk of the Thanksgiving feast fanfare, but a notable and wildly popular dessert also provides something to look forward to during a holiday when food is a focal point. After a couple of helpings of turkey and various side dishes, Thanksgiving celebrants know it’s time for pumpkin pie. It’s a testament to the flavor and popularity of pumpkin pie that overstuffed Thanksgiving celebrants still find a way to squeeze in this beloved dessert.
Hosts who want to truly impress can prepare a homemade pie that’s sure to please loved ones. This recipe for “Pumpkin Pie” from Lines+Angles can be just what guests are looking for as they seek to tie a bow on their Thanksgiving feast.
Pumpkin Pie
Serves 8 for one 9-inch pie
For the crust:
1 cup butter, cold and cubed
21/4 cups all-purpose flour, plus extra as needed
11/2 tablespoons maple sugar
1 pinch salt
1 medium egg, lightly beaten
2 teaspoons white vinegar
2 to 3 tablespoons iced water
For the filling:
1 small pumpkin, halved, seeded and cored
2 large eggs
2 tablespoons all-purpose flour
1/3 cup maple sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pinch ground nutmeg
1 pinch ground cloves
1/4 cup maple syrup
1 cup heavy cream
1. For the crust: Combine the butter, flour, maple sugar, and salt in a food processor. Pulse until the mixture resembles rough breadcrumbs.
2. Add the egg, vinegar and 1 tablespoon iced water. Pulse until the dough starts to form around the blades; add more water as needed if too dry, or a little more flour if too wet.
3. Turn out onto a lightly floured surface and shape into a disc. Wrap in parchment paper and chill for at least 1 hour.
4 .For the filling: Preheat the oven to 400 F. Place the pumpkin halves flesh-side down on a large baking sheet.
5. Roast for 30 to 40 minutes until the flesh is tender to the tip of a knife. Remove from the oven and let cool to one side.
6. Once the pumpkin is cool enough to handle, scoop out the flesh into a bowl and mash well until smooth.
7. Beat the eggs with the flour, maple sugar and ground spices in a large mixing bowl until pale and thick, about 3 minutes.
8. Gradually beat in 11/2 cups of the pumpkin mash followed by the maple syrup and cream until fully incorporated.
9. Roll out the pastry on a lightly floured surface into a large round approximately 1/3-inch thick.
10. Drape into a 9-inch pie dish, pressing well into the base and sides. Cut away any excess pastry before crimping the edges with your fingers.
11. Gently prick the base all over with a fork before slowly pouring the filling into the lined pastry.
12. Bake for 20 minutes before reducing the oven to 350 F. Bake for a further 40 to 50 minutes until the filling is set and starting to come away from the edges of the pastry; a knife should come out clean from the center.
13. When ready, remove from the oven to a cooling rack. Let cool completely before serving.
Tip: If preparing in advance before serving, let the pie cool completely before wrapping in plastic wrap and chilling.
