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1 sugar pumpkin (about 4 pounds), halved, or 3 cups solid-pack canned
pumpkin (not pumpkin-pie filling)
1 1/2 recipes
Pate
Brisee, divide dough into 3 disks
All-purpose flour, for dusting
7 large eggs
1 tablespoon heavy cream
1 1/2 cups plus 2 tablespoons packed light-brown sugar
2 tablespoons cornstarch
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
3 cups evaporated milk
Whipped cream, for serving
1. Preheat oven to 425 degrees. If using fresh pumpkin, roast it, cut
sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool
completely. (Roasted pumpkin can be refrigerated, in an airtight container,
overnight.) Reduce oven temperature to 375 degrees.
2. Reserve 1 disk of dough for making leaf decorations. On a lightly
floured work surface, roll out remaining disks into 14-inch rounds. Fit
rounds into two 10-inch pie plates; trim edges, leaving 1/2-inch overhangs.
Fold edges under, and press to seal. Freeze until firm, about 15 minutes.
3. Roll out reserved disk to a 1/8-inch thickness. Transfer to a
baking sheet, and freeze until firm, about 15 minutes. Using a small (about
1 inch) leaf-shape cookie cutter or a paring knife, cut leaves from dough.
Freeze until cold, about 15 minutes.
4. Brush edges of pie shells with a damp pastry brush; arrange leaves
around edges, pressing to adhere. Whisk 1 egg and cream in a small bowl.
Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie
shells, extending above edges. Fill with pie weights or dried beans.
5. Bake pie shells 15 minutes. Remove weights and parchment; bake
until golden brown, 15 to 20 minutes more. Cool completely on wire racks.
6. If using fresh pumpkin, discard seeds. Scoop out flesh, using a
large spoon, into a food processor. Process until smooth, about 1 minute.
Measure out 3 cups, and transfer pumpkin to a large bowl (reserve any
remaining for another use; if using canned pumpkin, add that to the bowl
instead). Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla,
nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
Reduce oven temperature to 350 degrees. Place pie shells on
rimmed baking sheets. Divide pumpkin mixture evenly between shells. Bake
until all but centers are set, 35 to 40 minutes. Let pies cool completely on
wire racks.
Cut into wedges, and serve with whipped cream.
pumpkin (not pumpkin-pie filling)
1 1/2 recipes
Pate
Brisee, divide dough into 3 disks
All-purpose flour, for dusting
7 large eggs
1 tablespoon heavy cream
1 1/2 cups plus 2 tablespoons packed light-brown sugar
2 tablespoons cornstarch
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
3 cups evaporated milk
Whipped cream, for serving
1. Preheat oven to 425 degrees. If using fresh pumpkin, roast it, cut
sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool
completely. (Roasted pumpkin can be refrigerated, in an airtight container,
overnight.) Reduce oven temperature to 375 degrees.
2. Reserve 1 disk of dough for making leaf decorations. On a lightly
floured work surface, roll out remaining disks into 14-inch rounds. Fit
rounds into two 10-inch pie plates; trim edges, leaving 1/2-inch overhangs.
Fold edges under, and press to seal. Freeze until firm, about 15 minutes.
3. Roll out reserved disk to a 1/8-inch thickness. Transfer to a
baking sheet, and freeze until firm, about 15 minutes. Using a small (about
1 inch) leaf-shape cookie cutter or a paring knife, cut leaves from dough.
Freeze until cold, about 15 minutes.
4. Brush edges of pie shells with a damp pastry brush; arrange leaves
around edges, pressing to adhere. Whisk 1 egg and cream in a small bowl.
Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie
shells, extending above edges. Fill with pie weights or dried beans.
5. Bake pie shells 15 minutes. Remove weights and parchment; bake
until golden brown, 15 to 20 minutes more. Cool completely on wire racks.
6. If using fresh pumpkin, discard seeds. Scoop out flesh, using a
large spoon, into a food processor. Process until smooth, about 1 minute.
Measure out 3 cups, and transfer pumpkin to a large bowl (reserve any
remaining for another use; if using canned pumpkin, add that to the bowl
instead). Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla,
nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
Reduce oven temperature to 350 degrees. Place pie shells on
rimmed baking sheets. Divide pumpkin mixture evenly between shells. Bake
until all but centers are set, 35 to 40 minutes. Let pies cool completely on
wire racks.
Cut into wedges, and serve with whipped cream.
