Roasted Pumpkin Pie With Maple Cream

Christy Rost


1medium pie pumpkin
½cup water
1 ¼cups flour
¼cup sifted cake flour
¾teaspoon salt
6tablespoons cold unsalted butter
2tablespoons butter-flavored shortening
3tablespoons ice water
2 ½cups pumpkin puree
1cup sugar
1 ¼teaspoons cinnamon
½teaspoon ginger
¼teaspoon ground cloves
¼teaspoon freshly grated nutmeg
112-ounce can evaporated milk
½pint heavy cream
1tablespoon confectioners sugar
1tablespoon maple syrup

Split pie pumpkin in half; scrape out stringy pulp and seeds; reserving seeds to roast. Turn halves face down in a roasting pan, add water, and cover tightly with foil. Roast in a 400-degree oven 40-45 minutes, or until pumpkin is soft. Cool; then spoon pumpkin into food processor. Process just until smooth; set aside.

Pulse flours and salt in food processor to mix. Slice butter into 16 pieces; add to flour mixture along with shortening. Pulse until butter is pea-size. Add ice water; pulse until pastry forms a ball. Wrap pastry in plastic wrap and refrigerate at least 30 minutes. When pastry is cold, roll out on a floured surface and place in a 10-inch pie plate; flute edges.

In a large mixing bowl, whisk together pumpkin puree, sugar, and spices until smooth. Add eggs and whisk until well mixed. Gradually pour in the evaporated milk, whisking constantly, until filling is thick and smooth. Pour into prepared pie shell.

Bake pie in a preheated 425-degree oven 15 minutes; reduce heat to 350 degrees and bake additional 45-50 minutes until filling is set and a knife comes out clean when inserted into center of pie. Cool; then serve with Maple Cream.

Whip cream with an electric mixer until cream begins to thicken; add confectioners sugar and maple syrup. Continue whipping until soft peaks form. Serve immediately, or cover with plastic wrap and refrigerate several hours.

Recipe makes one 10-inch pie.

Category: Holidays | Pies & Tarts