HOW is it Thanksgiving, already? HOW are we into the Holiday Season? Let’s hold off on discussing the fact that 2013 is almost over; I’m just not ready to come to terms with that, yet. Instead, let’s talk about pie :)! I say it every year, and I’ll say it again: I am not a fan of pumpkin pie. I am well aware of how strange this is, especially considering my bordering-on-unhealthy obsession with all other things pumpkin. In the past, I’ve created pumpkin-y desserts to stand in its place—Pumpkin Banana Cream Pie, Pumpkin Shortbread, and Pumpkin Cheesecake with Maple Caramel Sauce and Creme Fraiche Whipped Cream—but I’ve steered pretty clear of anything “traditional.”
However, last year I got the closest I’ve ever been to making an honest-to goodness, old-fashioned pumpkin pie. And guess what? It was freaking delicious! The base recipe I used was even called “Perfect Pumpkin Pie.”
What did I like about this recipe so much?
1) I’m kind of a huge fan of Disaronno liqueur
2) Since I turned this into a tart, the pumpkin layer is much thinner than more traditional pies
3) The crunchy cookie streusel topping is UH-MAZING
4) A tart also means that you don’t have to fuss with the pie crust as much; you just press it into the pan and VOILA!
5) Candied Ginger + Whipped Cream = Why had I never done this before?!
If you’re looking for a pumpkin pie with a little flair to wow your guests this Thanksgiving, give this one a try 🙂
In a food processor, mix together the flour, sugar, and salt. Add in the butter and pulse until a coarse meal forms. Add in the ice water, a couple tablespoons at a time, until moist clumps form.
Gather the dough into ball and divide into two equal pieces. Form into discs and wrap in plastic wrap. Chill 2 hours or overnight.
When ready to bake pie, position the rack in the bottom third of the oven and preheat to 375 degrees. Spray 2 9-inch tart pans with nonstick spray.
On a floured surface, roll each dough dish out to a 11 to 13-inch round. Press the dough into the bottom of the tart pans, and up the sides. Line the crusts with foil and fill with dried rice beans, or pie beads.
Bake the crusts for 15 minutes. Remove the foil and rice/beans/etc. and bake for 5-10 more minutes until the edges are lightly browned pressing with the back of a fork if bubbles form.
Cool for at least 10 minutes. Reduce oven temperature to 350 degrees, and reposition the rack to the center of the oven.
for the filling and topping:
Mix together the topping ingredients and set aside.
In a food processor, puree the pumpkin with the sugar and spices. Add in the eggs, one at a time, pulsing after each addition. Add in the liqueur and pulse. Gradually add in the cream in a thin stream and process until blended.
Pour the filling into the crusts and top each with half of the cookie mixture. Bake until the edges are puffed and the center is set, about 45 min-1 hour. If the cookie mixture begins to brown too much, cover with tin foil. Cool completely. Can be made 8 hours ahead, covered and stored at room temperature.
for the ginger whipped cream:
In a bowl, beat the cream to soft peaks with an electric mixer. Add in the sugar, and ground ginger and beat to stiff peaks. Gently fold in the candied ginger.