This was the most wonderful pumpkin pie I have ever eaten. The texture was so light it was like eating a cloud. 🙂 This recipe was adapted from Food and Wine, contributed by Grace Parisi. I made a 9-inch deep dish pie. AMAZING!
Total Time: 2 1/2 hours
Yield: Makes one 10-inch pie or one 9-inch deep dish pie
For the All-Butter Pie Crust:
- 1 1/4 cups all-purpose flour
- pinch of coarse salt
- 1 stick cold unsalted butter, cubed
- 1/4 cup ice water
- In a food processor, pulse the flour with the salt.
- Add the butter and pulse until the size of peas, 5 to 10 seconds.
- Drizzle in the water and pulse until the crumbs are moistened; turn out onto a work surface.
- Gather into a ball, flatten, wrap in plastic and refrigerate for 30 minutes. (I refrigerated mine overnight.)
To Complete the Pie:
- All-Butter Pie Crust (recipe above)
- 4 large eggs, separated
- 3/4 cup sugar, divided
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- Pinch of coarse salt
- One 15-ounce can pumpkin puree
- 1/2 cup heavy cream
- Preheat the oven to 350°, preferably on convection.
- On a floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. (I lightly flour the dough and roll it out between sheets of plastic wrap.)
- Fit the dough into a 10-inch glass pie plate (I used a 9-inch deep dish ceramic pie plate) and (trim the overhang to 3/4 inch). Fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes.
- Line the pie shell with parchment paper and then foil; fill with pie weights or dried beans. Place on a rimmed cookie sheet. Bake in the center of the oven until nearly set, about 20 to 25 minutes.
- Remove the foil and weights, discard the parchment, and bake until the crust is pale golden, about 10 minutes longer. Let cool slightly.
- In a medium bowl, whisk the egg yolks with 1/2 cup of the sugar, the cornstarch, cinnamon, cloves and salt until smooth.
- Whisk in the pumpkin puree then whisk in the cream.
- Using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until the whites are glossy, about 1 minute longer.
- Fold the beaten whites into the filling.
- Working near the oven, pour the filling into the crust. Bake the pie for about 45 to 50 minutes, until the custard is set and the top is cracked; cover the edge of the crust with strips of foil if it browns too quickly. (I covered mine with a silicone pie crust shield from the start and then removed it near the end.)
- Cool the pie on a wire rack completely before serving.
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