This pie is simply different from the usual ones. I am no authority on the traditional pumpkin Pie but I do know that this one is simply delicious and definitely worth a try. Its not among those which is likely to win a beauty contest but it sure would give a good competition in the taste department. This pie has been inspired from Dorie Greenspan's Pumpkin Pie but slightly adapted to add in few more different ingredients and I should say that I dint let myself down completely for the first try. I am not great at making Pie dough but this one was much much better than any before.
I had gingersnaps left from my batch made earlier and I thought why not use this in this recipe. Also I have used Whole wheat pastry flour in my pie dough. I dint have corn syrup as called for in the recipe, so used honey instead. And this variation gives ta-da, this slightly different version of the Thanksgiving Special - Pumpkin Pie
IngredientsFor the Pie Dough
- 1 cup All purpose flour
- 1/2 cup whole Wheat pastry flour
- 2 tbsp sugar
- 3/4 tsp salt
- 1 1/4 sticks very cold unsalted butter cut into small pieces
- 2 1/2 tbsp very cold vegetable shortening, cut into small pieces
- about 1/4 cup ice water
For Pumpkin Filling
- 1 cup canned unsweetened Pumpkin Puree
- 2/3 cup heavy cream
- 1/2 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
For the Honey Pecan Filling
- 1/2 cup honey
- 1/4 cup light brown sugar
- 2 tbsp unsalted butter, melted and cooled
- 1 large egg
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 cups pecan halves/pieces
For Gingersnap layer
- 3-4 ginger snap biscuits ground into fine powder
Method
1.Put the flour,sugar and salt and combine well.
2.Drop in butter and shortening and combine well without overmixing the dough - incorporate little water - just until everything comes together. refrigerate for at least an hour.
3.Roll out the dough on the floured surface and then place it in a buttered 9 inch pie plate.
4.Trim out the excess and now top the crust with the powdered gingersnap powder until it covers the pie crust.Refrigerate again for 20 min.Preheat oven 400 F.
Butter the shiny side of an aluminum foil and cover the pie with it.
5.Place some pie weights and then place in the oven , to bake for about 25min. remove the weights and then bake for 8 more minutes. Cool to room temperature before pouring in the filling.
6.For the pumkin filling, place all the ingredients in a food processor and pulse and process, for about 2 min. Leave the filling in the processor for the moment.
7.For the pecan filling, in a medium bowl, whisk all the ingredients (except pecans) for the filling until combined.
8.Give the pumpkin filling one last pulse in the processor, tap it on the counter to remove any bubbles and then pour it out into the pie crust. Top the pumpkin filling with pecans and the pour the pecan filling on top. make sure all the nuts are covered with the pecan filling mixture.
9.Bake the pie for 10min. reduce temperature to 300F and bake for another 30-45min until it is evenly puffed and a thin knife inserted into the center comes out clean. Transfer to a cooling rack and serve.
This is my entry to Mansi's Vegetarian Thanksgiving Event.
Other Thanksgiving Specials
1)Moist Cornbread -Low Calorie
2)Eggless Gingerbread
3) Nutritious Gingersnaps
4)Cranberry and Apple Pie
