Classic Pumpkin Pie
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
This recipe is featured in Pumpkin: A Contemplation
Ingredients
Crust:
- 450 grams (3 cups) flour
- 7.5 grams (1½ teaspoons) sea salt
- 296 ml (1¼ cups) shortening (vegetable or lard) cold, cut in pieces
- 120 ml (½ cup) cold milk
- A few drops apple cider vinegar
Filling:
- 225 grams (1 cup) sugar
- 15 grams (1 tablespoon) cinnamon
- 10 grams (2 teaspoons) ginger
- 5 grams (1 teaspoon) cloves
- 2.5 grams (½ teaspoon) nutmeg
- 5 grams (1 teaspoon) salt
- 4 eggs
- 822 grams (29 ounces) canned pumpkin puree
- 710 ml (24 ounces) evaporated milk
- Whipped cream or sharp cheddar cheese for garnish
Preparation
1. Mix together flour and salt, and cut in the shortening until it resembles coarse meal. Sprinkle milk and vinegar over dough and work only until it holds together (flour your hands). Divide dough in half and shape into two balls and flatten into a disc. Wrap each in waxed paper or plastic wrap and refrigerate an hour.
2. Preheat the oven to 220°C (425ºF).
3. Mix together sugar, spices and salt. Whisk eggs in a large bowl; add pumpkin and mix well. Blend in the spice mixture. Gradually whisk in the evaporated milk.
4. Divide the pumpkin mixture evenly between the two pie shells and bake 10-12 minutes. Lower temperature to 180°C (350ºF) and bake 45 or so minutes more, until the center is just set, but still slightly jiggly.
5. Cool two hours before serving with whipped cream or cheddar cheese.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at [email protected]
Courtesy photo
