Pumpkin Pie with a Secret
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There's a secret to this pie that insures a light, flaky, melt-in-your mouth crust every time. The filling and the crust are baked in separate pie pans!
INGREDIENTS
1 (10 or 11-ounce) package piecrust mix
1 tablespoon butter, softenedPUMPKIN-CUSTARD FILLING
3/4 cup light-brown sugar, packed
5 large eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
1 (1-pound) can pumpkin, 2 cups
1 cup heavy cream or canned evaporated milk, undiluted3/4 cup heavy cream, well-chilled, whipped with 2 tablespoons confectioners' sugar
Walnut halvesMAKE PASTRY - On lightly floured pastry cloth, with stockinette-covered rolling pin, roll 3/4 of pastry into 12-inch circle. Trim edge evenly. Fold pastry in half; lift to 9-inch pie plate, unfolding it carefully in pan. Fold edge under to build up all around.
Make scalloped edge: - With fork, press edge of pastry flat, pinching each side of fork with fingers to form scallop. Continue all around edge; then pinch each scallop again. Refrigerate pastry about 30 minutes. Meanwhile, preheat oven to 450 degrees.
Prick entire surface of unbaked pie shell evenly with fork to prevent shell from puffing. Bake 10 to 12 minutes, or until golden. Cool completely on wire rack.
MAKE FILLING - Set oven temperature at 350 degrees. Butter inside of a 9-inch pie plate.
In large bowl, combine filling ingredients. Beat with rotary beater until smooth. Pour 1-1/2 cups filling into 2-cup measure. Pour rest of filling into buttered pie plate; set in large, shallow pan. Place in oven; add reserved filling. Pour water around pie plate to measure 1/2-inch. Bake 50 minutes, or until tip of silver knife inserted in center comes out clean.
Cool on wire rack. Loosen edge with spatula. Chill well - about 4 hours, or overnight. Several hours before serving, with spatula, loosen custard all around edge and underneath, shaking to loosen. Holding custard above rim of pie shell, slip filling into shell.
Decorate edge of pie, between filling and crust, with whipped cream in pastry bag with number-6 star tip. Then top with the walnut halves. Refrigerate.
Makes 8 servings