Every post has been orange lately.  Don’t worry, after we finish up with these pumpkin recipes, I’ll move on to cranberries.  Mm.  That will be fun.

For now, though, I’m posting a recipe for pumpkin pie.  I made this one in a deep dish ceramic pie plate with a 5 cup capacity.  I had to bulk up my recipe some to make it fit.  Then, I ended up having extra pumpkin filling, which I poured into ramekins and oven proof mugs, and baked along side the pie.  The kids like them as snacks.

deep dish pumpkin pie

deep dish pie crust dough (recipe follows)
3 1/2 cups (800g) pumpkin puree
1 cup (220g) granulated sugar
1/4 cup (80g) maple syrup
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cloves
1/4 teaspoon freshly grated nutmeg
1/2 inch piece freshly grated ginger
4 eggs
12 ounce (340g) can evaporated milk
1/2 cup (112g) heavy cream

1.  Preheat oven to 425 degrees (220 degrees Celsius) Roll out dough until the diameter exceeds the diameter of the pie dish by 2-3 inches.  Trim dough into a circle.  Use a fork or knife to make several dock marks on the bottom.  Roll dough onto rolling pin and drape into pie plate.  Press dough firmly into plate.  Trim any excess.  Cut half inch strips with remaining scraps of dough.  Cut strips diagonally to form diamond shapes.  Pinch long sides of the diamonds to smooth out corners and create leaf shapes.  With a knife, score the tops of each leaf to make a “vein.”  With fingers, pat the bottom side of each leaf with a few drops of water, and press onto edge of pie dough.  Refrigerate for at least 20 minutes.

2.  Place a large round of parchment paper into prepared pie crust.   Fill with dried beans or pie weights and bake for 10 minutes.  Remove pie weights and parchment paper and bake for another 5 minutes.

3.  In a large bowl, combine pumpkin puree, sugar, syrup, spices, eggs, milk and cream.  Whisk until very smooth.  Pour into pie crust.

4.  Cover edges of crust with strips of aluminum foil to prevent burning.   Place on a cookie sheet, place in oven, and reduce heat to 350 degrees (180 degrees Celsius).   Bake for 60-90 minutes, or until center of pie is set.  Let cool completely, and refrigerate until ready to serve.

deep dish pie crust dough

2 cups (300g) unbleached all-purpose flour
2 teaspoons sugar
3/4 teaspoon kosher salt
12 tablespoons cold unsalted butter
3-8 tablespoons ice cold water

1.  In a large bowl, combine flour, sugar, and salt.  Add in butter and use a pastry cutter to cut up the butter and flour mixture until it resembles coarse meal (whatever that means).

2.  Gently stir in 2 tablespoons of water.  Add in more water, 1 tablespoon at a time, until dough begins holding together.  If you take a handful, and squeeze it, it should leave a sharp impression of your hand.

3.  Form the dough into a large disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

9 Responses to “deep dish pumpkin pie”

1. Ashley says:

   12 November 2008 at 1:50 pm

   That crust is beautiful.
2. Connie (the write one) says:

   12 November 2008 at 2:36 pm

   I have never pre-par-baked the crust. Looks great! I always make a couple of leaves like yours and toss them in the center of the pie. I don’t know if I have the patience to do the whole edge like that. Guess I find out in a couple of weeks.
   My sister also bakes the leftover filling and give it to the kids. My nephew always preferred his “custard” to the acutal pie.
3. Belinda says:

   13 November 2008 at 7:03 am

   I’m making this pie for dessert tonight. I’ve never baked one with the maple syrup before. I’ll let you know if the Faulkner Five give it a five star rating. I already know it will be given one star from me… I’ve loved all the “orange” posts, by the way. (And I’m looking forward to the cranberry recipes. I’ve just become a fan of the cranberry in recent years. Thanks.
4. My First Kitchen says:

   13 November 2008 at 3:32 pm

   Delicious! And it looks so smooth! So many pumpkin pies are too grainy for my taste, and this looks really great. And I look forward to the red color theme that will soon grace your pages. Although I do like the orange.
5. Brooke says:

   14 November 2008 at 12:52 am

   I like the orange posts.
   And I’m madly in love with the way you’ve made that pretty little pie look. It’s to die for!
6. Belinda says:

   14 November 2008 at 7:21 am

   I made the pies for dessert last night. Very, very good. I’ve never used a pumpkin pie recipe with maple syrup before, so I know that’s one of the things that made it a little different. Thanks for the new Thanksgiving recipe. It will be enjoyed at our family gathering in a couple of weeks!
7. Moira says:

   14 November 2008 at 5:48 pm

   Jaime; I’m not sure if you’re a scrapbooker, but if so, there is an article in the current (November) issue of “Creating Keepsakes” about Food Photography.

   Not that you need much help but it has some good tips !

   Moira
8. Alisa says:

   26 November 2008 at 12:14 pm

   I have been meaning to call you and ask you for this recipe and then I thought…I’m checking her blog first and here it is…all of it…from how to roast the pumpkin, make the pie crust and then the filling. Now I’m just stressing out because I don’t think my pie plate is deep dish. Ahhhhh! Of course I waited until the day before. Oh well I’ll figure it out. I’m resourceful.
9. pumpkin curry soup | sophistimom says:

   16 October 2009 at 10:47 am

   [...] Oooh, that would be good. If you want a pumpkin pie recipe, click here. [...]