A Tale of Two Pumpkin Pies

 

Pumpkin pie is a longstanding tradition on the Thanksgiving table, as essential a part of the meal as the turkey, the mashed potatoes, and the stuffing. A spicy, light, custardy pumpkin filling nestled in a flaky crust and topped with a generous dollop of whipped cream is the perfect ending to the turkey-with-all-the-trimmings meal.

Here are pumpkin pies two ways – one traditional, one variation with bourbon and pecans – from pumpkin master DeeDee Stovel, author of Pumpkin, A Super Food for All 12 Months of the Year.

Classic Pumpkin Pie from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins

 

Traditional Pumpkin Pie

Makes One 9-inch Pie

Ingredients

• 2 teaspoons butter
• 1 cup canned unsweetened pumpkin
• 2 tablespoons unbleached all-purpose flour
• ⅔ cup sugar, plus 2 tablespoons
• 2 cups milk
• ⅔ cup heavy cream
• 1 teaspoon peeled and grated fresh ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 eggs, beaten
• Partially baked 9-inch piecrust
• 1 cup heavy cream
• 1 tablespoon confectioners’ sugar
• ¼ teaspoon ground cinnamon

 

Instructions

1. Melt 1 teaspoon of the butter in a heavy skillet over medium heat. Add the pumpkin and cook until the moisture is reduced and the pumpkin is lightly browned, about 5 minutes. You will have about ¾ cup smooth, thick, and slightly caramelized pumpkin.

2. Heat the oven to 450°F.

3. Sprinkle 1 tablespoon of the flour over the browned pumpkin in a large bowl and stir in ⅔ cup of the sugar.

4. Grease the bottom of a medium saucepan with the remaining teaspoon of the butter and heat the milk over medium heat until little bubbles form around the edges. Pour the milk, cream, ginger, cinnamon, nutmeg, and salt over the pumpkin and stir until well combined. Mix in the eggs.

5. Mix together the remaining 1 tablespoon flour and 2 tablespoons of the sugar in a small bowl and sprinkle in the bottom of the piecrust. Pull out the oven rack and place the piecrust in the oven. Pour the filling into it and carefully push the rack back into the oven. Bake 15 minutes.

6. Reduce the oven to 325°F and bake 30 minutes longer. The pie should jiggle slightly in the middle when it is done.

7. To make the topping, beat the cream until soft peaks form. Fold in the confectioners’ sugar and cinnamon, and serve with the pie.

 

Southern Pecan Pumpkin Pie

Makes One 9-inch Pie

Ingredients

• 2 cups chopped pecans
• 1 pound fresh pumpkin, seeds and fibers removed, cut into chunks
• 3 eggs
• 1 cup dark brown sugar
• ¾ cup dark corn syrup
• 3 tablespoons unsalted butter, melted
• 2 tablespoons bourbon
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Partially baked 9-inch piecrust

• Instructions

  1. Heat oven to 350°F.

  2. Spread the pecans on a baking sheet and toast for 5 to 7 minutes, until lightly browned and fragrant. Cool on a wire rack.

  3. Microwave the pumpkin on high for 5 minutes, or until easily pierced with a fork. When cool, peel and cut into enough 1-inch chunks to measure 2 cups. Mash slightly.

  4. Increase the heat to 375°F.

  5. Whisk together the eggs, sugar, corn syrup, butter, bourbon, salt, cinnamon, and nutmeg in a large bowl. Add the cooled pecans and pumpkin. Spoon into the piecrust.

  6. Bake 35 to 45 minutes, until the filling is set. Cool for at least 1 hour 30 minutes before slicing.

   

  

   

  For more recipes like this, check out Pumpkin, a Super Food for All 12 Months of the Year by DeeDee Stovel—just $2.99 for the holidays!