Thursday, October 22, 2009

Sour Cream Pumpkin Pie

This is my (better late than never) Thanksgiving pumpkin pie. Even though we Canadians celebrated this holiday over a week ago, in my world it's never too late for pie! You could alternatively say that i'm EARLY for American Thanksgiving instead LOL.

This silky smooth and creamy pie comes together so easily in a food processor. The 1/3 cup sour cream really helps give the filling great texture. You can easily do a bunch of steps in advance, like baking the crust or making the filling and keeping it in the fridge until you're ready to use it.

***The recipe says it makes one 9" pie but I had so much filling left over that I made a second (shallower) pie! I recommend either halving the filling in this recipe or making extra pastry for tartlets or a smaller pie to use up the extra filling. The recipe below is as it appears in the book.

Sour Cream Pumpkin Pie
Makes 1- 9" pie | Dorie Greenspan

1 9-inch partially baked single crust

2 cups (canned) unsweetened pumpkin puree
3 large eggs, at room temperature
1 cup (packed) light brown sugar
2 tablespoons unsalted butter, melted and cooled
1 1/2 cups heavy cream
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
Pinch of ground cloves
Pinch of freshly grated nutmeg
Pinch of salt
3 tablespoons dark rum
2 teaspoons pure vanilla extract

Lightly sweetened whipped cream, for topping

1. Center a rack in the oven and preheat the oven to 450°F.
2.Put all of the filling ingredients in a food processor and process for 2 minutes, stopping to scrape down the sides of the bowl once or twice. Rap either the bowl against the counter to burst any surface bubbles, and pour the filling into the partially baked crust.
3. Bake for 10 minutes, then reduce the oven temperature to 300°F and continue to bake for 35 to 45 minutes longer or until a knife inserted close to the center comes out clean. (If you don't want to create a slash, tap the pan gently—if the custard doesn't jiggle, or only jiggles a teensy bit in the very center, it's done.) Transfer the pie to a rack and cool to room temperature.
4. Serving: Serve the whipped cream either chilled or at room temperature
Storing: Like most pies, this one is best served the day it is made. However, you can make the pie and keep it refrigerated.


The White Way of Delight said...

Yum! Looks GREAT! :)

Wandering Coyote said...

Awesome - I adore pumpkin pie!

Cathy said...

What a beautiful looking pumpkin pie Tia! Bet it tasted great.