This year I decided to up my pumpkin pie game... make it creamier, avoid any possibility of soggy crust, make it visually more appealing and glossy and up the spice level to really bring out those earthy notes.
For the butternut squash puree. You can use store bought or make it yourself.
Set wire racks to lower third of the oven and preheat the oven to 400°F.
Line a rimmed baking sheet with aluminum foil. Grease it very lightly with oil if you wish.
Cut the pumpkin in half, scoop out the seeds and membranes. Place cut side down on your prepared sheet and bake for about 40 minutes until completely fork tender. When tender, remove from the oven and allow to cool.
The skin will come off very easily from the cooked pumpkin, so peel it and/or scoop the pumpkin out and puree it in a blender until completely smooth. You will only need about 60% of this puree, so reserve the rest for another use.
Set wire racks to lower third of the oven and preheat the oven to 400°F.
Line the refrigerated and shaped pie crust with parchment or aluminum foil. Fill with pie weights; I use and re-use beans, but keep in mind they are not suitable for cooking later. Place this on a large rimmed baking sheet (so you don't break the crust moving it in and out of the oven.)
Bake for 12-14 minutes until just starting to turn golden. Remove from the oven. Lift out the pie weights, parchment and foil carefully.
Place back into the oven for another 10 minutes or so until dry and a bit golden. We are baking this almost all the way, until light golden and firm, to prevent any chance of sogginess. Your crust won't cook much once you add the filling.
Cool the crust slightly before filling, however, you don't need to cool it all the way.
Heat butter over medium heat in a small pot, swirling the pot constantly and stirring the butter with a wooden spoon. At first your butter will shimmer (sound of water evaporating,) then it will start to brown and you will see brown solids forming; your butter will become perfectly still, become light golden and smell nutty - you just made brown butter. This whole process should take only about 1.5-2 minutes for this small amount of butter. Be sure to watch closely, stir constantly to avoid burning and scorching the pot. Remove from heat and set aside.
Whisk eggs in a small bowl with a fork. The idea is to whisk them well without beating them too hard and incorporating too much air - that's what makes the pie puff and crack (incorporating too much air.)
Whisk the rest of ingredients in a large bowl, including still warm brown butter, well to combine. Add eggs and whisk/stir carefully (but again carefully not to introduce too much air to the batter.)
Fill your pie shell with your pumpkin batter.
Bake the pie in preheated 400° oven for 25 minutes, reduce the oven to 350° and continue baking for another 25-38 minutes. It took 57 minutes total baking time for my pie. (the time will vary depending on your oven, temperature of all your ingredients, moisture content of your pumpkin, etc.)
The edges should be set, but the centre should still be jiggly. The knife inserted one inch from the crust should come out clean.
Measuring the internal temperature is not my favourite way for this preparation, however, you can measure to ensure it's over 180° and be sure not to bake it past 206°, but the knife test works just fine.
Remove from the oven and cool completely at room temperature. Serve or refrigerate covered with parchment and plastic wrap until ready to serve. Garnish, if desired. Enjoy!
Ingredients
Directions
For the butternut squash puree. You can use store bought or make it yourself.
Set wire racks to lower third of the oven and preheat the oven to 400°F.
Line a rimmed baking sheet with aluminum foil. Grease it very lightly with oil if you wish.
Cut the pumpkin in half, scoop out the seeds and membranes. Place cut side down on your prepared sheet and bake for about 40 minutes until completely fork tender. When tender, remove from the oven and allow to cool.
The skin will come off very easily from the cooked pumpkin, so peel it and/or scoop the pumpkin out and puree it in a blender until completely smooth. You will only need about 60% of this puree, so reserve the rest for another use.
Set wire racks to lower third of the oven and preheat the oven to 400°F.
Line the refrigerated and shaped pie crust with parchment or aluminum foil. Fill with pie weights; I use and re-use beans, but keep in mind they are not suitable for cooking later. Place this on a large rimmed baking sheet (so you don't break the crust moving it in and out of the oven.)
Bake for 12-14 minutes until just starting to turn golden. Remove from the oven. Lift out the pie weights, parchment and foil carefully.
Place back into the oven for another 10 minutes or so until dry and a bit golden. We are baking this almost all the way, until light golden and firm, to prevent any chance of sogginess. Your crust won't cook much once you add the filling.
Cool the crust slightly before filling, however, you don't need to cool it all the way.
Heat butter over medium heat in a small pot, swirling the pot constantly and stirring the butter with a wooden spoon. At first your butter will shimmer (sound of water evaporating,) then it will start to brown and you will see brown solids forming; your butter will become perfectly still, become light golden and smell nutty - you just made brown butter. This whole process should take only about 1.5-2 minutes for this small amount of butter. Be sure to watch closely, stir constantly to avoid burning and scorching the pot. Remove from heat and set aside.
Whisk eggs in a small bowl with a fork. The idea is to whisk them well without beating them too hard and incorporating too much air - that's what makes the pie puff and crack (incorporating too much air.)
Whisk the rest of ingredients in a large bowl, including still warm brown butter, well to combine. Add eggs and whisk/stir carefully (but again carefully not to introduce too much air to the batter.)
Fill your pie shell with your pumpkin batter.
Bake the pie in preheated 400° oven for 25 minutes, reduce the oven to 350° and continue baking for another 25-38 minutes. It took 57 minutes total baking time for my pie. (the time will vary depending on your oven, temperature of all your ingredients, moisture content of your pumpkin, etc.)
The edges should be set, but the centre should still be jiggly. The knife inserted one inch from the crust should come out clean.
Measuring the internal temperature is not my favourite way for this preparation, however, you can measure to ensure it's over 180° and be sure not to bake it past 206°, but the knife test works just fine.
Remove from the oven and cool completely at room temperature. Serve or refrigerate covered with parchment and plastic wrap until ready to serve. Garnish, if desired. Enjoy!
