My very brave ten year old grandson had his appendix out yesterday. I spoke to him before he went into surgery and knowing how much he loves pies, I told him I would bake any pie he wanted. It was between a peach pie and a pumpkin pie. In the end, he chose pumpkin pie. Berkshire Pumpkin Pie has a light texture and is packed with flavor. Wishing a speedy recovery to my amazing grandson!
Berkshire Pumpkin Pie
adapted from
Thanksgiving 101
Ingredients
Piecrust
One 15-ounce can solid pack pumpkin
2/3 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup heavy cream
3 eggs at room temperature
Sweetened Whipped Cream
Directions
1. Line a 10" pie pan with the pie dough. Cover loosely with plastic wrap. Refrigerate for 30 minutes.
2. Position the rack in the top third of the oven. Place a baking sheet on the rack and preheat the oven to 400 degrees F.
3. Line the pastry shell with aluminum foil, then fill with pie weights, dried beans, or low rice. Bake on the hot sheet until pastry seems to set, about 12 minutes. Remove the foil and weights and set the pie shell aside. Leave the oven on.
4. In a medium bowl, whisk together all of the filling except the eggs (and whipped cream) until smooth. In another medium bowl, using a hand held electric mixer set at high speed, beat the eggs until very light and tripled volume, about 3 minutes. Fold the eggs into the pumpkin mixture. Pour into shell.
5. Place on the hot baking sheet and bake for 15 minutes, then reduce the heat to 350 degrees F. Continue to bake until a knife inserted 2" from the center comes out clean, 40 to 50 minutes. The center will seem slightly unset when the pie is shaken, but will form up upon standing. Let cool completely on a wire rack, then cover with plastic wrap and refrigerate until chilled, at least 2 hours, or overnight. Serve chilled or at room temperature, with whipped cream.
follow Anne on twitter and Instagram @AnneFretz
Berkshire Pumpkin Pie
adapted from
Thanksgiving 101
Rick Rodgers
Piecrust
One 15-ounce can solid pack pumpkin
2/3 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup heavy cream
3 eggs at room temperature
Sweetened Whipped Cream
Directions
1. Line a 10" pie pan with the pie dough. Cover loosely with plastic wrap. Refrigerate for 30 minutes.
2. Position the rack in the top third of the oven. Place a baking sheet on the rack and preheat the oven to 400 degrees F.
3. Line the pastry shell with aluminum foil, then fill with pie weights, dried beans, or low rice. Bake on the hot sheet until pastry seems to set, about 12 minutes. Remove the foil and weights and set the pie shell aside. Leave the oven on.
4. In a medium bowl, whisk together all of the filling except the eggs (and whipped cream) until smooth. In another medium bowl, using a hand held electric mixer set at high speed, beat the eggs until very light and tripled volume, about 3 minutes. Fold the eggs into the pumpkin mixture. Pour into shell.
5. Place on the hot baking sheet and bake for 15 minutes, then reduce the heat to 350 degrees F. Continue to bake until a knife inserted 2" from the center comes out clean, 40 to 50 minutes. The center will seem slightly unset when the pie is shaken, but will form up upon standing. Let cool completely on a wire rack, then cover with plastic wrap and refrigerate until chilled, at least 2 hours, or overnight. Serve chilled or at room temperature, with whipped cream.
follow Anne on twitter and Instagram @AnneFretz
Berkshire Pumpkin Pie … Secret Ingredient is Love
ReplyDeletehttp://annefretz.blogspot.com
The Recipe: To Be Or Not To Be
This decadent pumpkin pie will be a wonderful addition to your Thanksgiving feast!
#dessert #pie #pumpkinpie #berkshirepumpkinpie #pumpkin #pumpkinpuree #cannedpumpkin #cannedpumpkinpuree #sugar #eggs #brownsugar #flour #cinnamon #ginger #nutmeg #cloves #salt #cream #whippedcream #grandson #ilovemygrandson #brave #thanksgiving #thanksgivingfood #thanksgivingfood #thanlsgivingfeast #feast #thanksgivingrecipe #recipe #recipes #cookbook #happythanksgiving #foodgram #insteat #instafood #yummy #creamy #foodpornography #foodphotos #foodphotography #foodbloggers #foodblogger #foodie #foodlover #foodista #therecipetobeornottobe #dazzlingholidayrecipes
Pumpkin Tart
ReplyDelete