I've never posted my traditional pumpkin pie recipe. Never. I thought it high time since I made thousands of pumpkin pies every Thanksgiving at Gesine Confectionary. We'd have requests all year long for our pumpkin pie, that's how damn tasty it is. But as you'll see, what is meant to be traditional always gets a twist in my hands. The crust isn't your standard, tough pie dough. Instead I use quick puff. It's flaky, sinfully packed with butter and is the perfect foil for the sweet filling. My recipe gives you dough left over to freeze up to a month or to use as a shell for you Thanksgiving leftovers (it's just as good with savory as it is with sweet).
The filling is a combination of salted caramel and creamy pumpkin with a hint of tart mascarpone along for the ride. Top with luscious mascarpone whipped cream and you'll realize that you've just tasted what all pumpkin pies aspire to be.
OH! And in case you were wondering, the winner of the Vermont Creamery giveaway is.... LENaile. Please email me at email@example.com with your shipping info. Here's the comment in question:
Yum! This cake looks incredible!
CARAMEL MASCARPONE PUMPKIN PIE
(Makes 1 - 9" deep dish pumpkin pie)
For the quick puff
2 pounds unsalted butter, cut into 1 inch cubes and a bit colder than room temperature
2 pounds COLD all purpose flour (I use King Arthur Flour)
1 tablespoon salt
1 1/4 cups cold water
Extra flour for rolling
(For the letters, egg wash and a few tablespoons of Sugar in the Raw)
For the filling
2 cups pumpkin purée
1 cup heavy cream
1 carton (8 ounces) mascarpone (I use Vermont Creamery)
1 cup granulated sugar
1/3 cup water
1/2 teaspoon salt
squirt lemon juice
1/2 cup packed brown sugar
4 large eggs
1 tablespoon vanilla bean paste
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ginger
For the topping
4 cups heavy cream
1/2 cup mascarpone
1/2 cup confectioner's sugar
|Give Hanks! Coincidence? I think not. Because don't we all give thanks for the T. Hanks on Turkey Day?|
For the quick puff
•Preheat oven to 375º.
•Combine the flour, butter and salt in a large mixing bowl. Using the tips of your fingers, work the butter into the flour until you have a very chunky mixture (you do NOT want to work the butter in so well that it resembles a biscuit dough. You still want discernible dime sized chunks of butter).
|Butter integrated into the flour...waiting for water.|
•Stir the cold water into the flour/butter mixture to distribute and then, using your hands, work the moisture into the flour/butter mixture very gently, turning the dough over itself to make sure there are no overly dry spots or wet spots. This is NOT kneading but a gentle dough tumble. Once the moisture is evenly distributed, smoosh the dough down into a tight package in the bowl (it will still look too dry...that's PERFECT!).
Cover with plastic wrap and allow to rest for ten minutes.
•Turn the dough out onto a lightly floured surface (in other words, just tip the bowl over and dump the dough).
•Roll the dough out into a rough 12" x 24" rectangle. Press down firmly as you roll.
|large rectangle of shaggy dough.|
•At this point, the dough is going to be an utter mess. Your going to make your first letter (or single) turn but unlike folding a business letter (hence the name of the fold) your sheet of dough isn't going to comply so neatly. First, take one third of the dough and fold it towards the middle. Some of the dough will stay behind. Bits and blobs will fall about willy nilly. Just smoosh those bits back in.
|First third folded over. It looks a bloody mess, right? PERFECT!|
•Then fold the other third over top the first fold (like folding a business letter). Again, smoosh all those stray bits back into the dough. Pat everything firmly together and then turn the dough 90 degrees so that the long end faces you.
|Oh lordy, what a mess it is to fold that second half over. But isn't it beautiful? It is to me!|
|First turn DONE! WOOHOO! Take a deep breath.|
|By the third letter fold, the dough should start coming together.|
|I always feel so much better after a good trim.|
|Make sure to use a very sharp knife and don't press down on the edges of the dough. You want the puff to PUFF and pressing on the edges will cramp the dough's style.|
|JAZZ HANDS!!! This is a puffed edge and it tells the story of this dough's flakiness. Show it off!|
•Line your pie plate with the dough by first gently rolling the dough onto your pin.
|Dough on a pin|
|Half way finished with docking the dough|
|Full of beans!|
For the letters
•Cut off a little less than 1/4 of the puff and roll to about 1/8" thick. Using large letter cookie cutters, stamp out "Give Thanks." Place on a parchment lined sheet pan and brush with egg wash (1 egg whisked with 2 tablespoons water) and sprinkle with Sugar in the Raw. Bake until puffed and lightly golden brown. Allow to cool completely
For the filling
•Combine the sugar, 1/3 cup water. salt and a squirt of lemon juice in a large saucepan. Stir over medium low heat until the sugar has completely melted. Stop stirring, attach a candy thermometer and caramelize the sugar to the point that it looks medium amber.
•Pour the filling into the prepare pie crust and carefully transfer to the oven. Lower the oven temperature to 350º. Bake for 1 hour 15 minutes to 1 1/2 hours. Could take longer in your oven. What I watch for is for the first 2 inches of the edge of the pie filing to puff up and for the middle to still have a slight wobble. I then turn the oven off and open the oven doors, allowing the pie to slowly cool. You can also shove a digital thermometer into the middle of the pie filling and if it reads 180º, you're all good.
For the topping
•Once the pie is completely cool, combine the heavy cream, mascarpone and confectioner's sugar in a stand mixer fit with the whisk attachment. Whip until stiff peaks form. Transfer the whipped cream to a large pastry bag fit with a leaf tip. Pipe ruffles on the pie, starting at the outer edge and spiraling in.
•Gently place the letters on top of the pie and give thanks.