I can not leave you finalize your Thanksgiving menu without giving at least one more option fabulous pie your broadcast. I am still in charge of pies for the feast we have my sister, and I'm so excited each year planning the menu to see what needs to stay and what should go. I always make an apple pie of some sort, usually Salted Caramel Apple Pie, but this year I'm definitely make the Cheddar Streusel Apple Pie because I bluffed a bit and I think everyone will like. I'm a classic Pecan Pie for my brother that he loves so much, something pumpkin (last year, it was this Pumpkin Mousse Torte,), and the fourth is a wild card. Last year, I made Blackberry Cranberry Crisp Pie but with raspberries instead and loved all the world. I think it has to me the menu too. Why is it so difficult to decide ?? I am happy to have one more option pumpkin pie into the mix, something with flavors everyone wants, but with quite a special torch to make it a little different. I loved this pie and do not think no choice but to do it again next week.
My vision was here something like a banana or chocolate pie with cream. A standard butter, flakey crust with a thick layer of custard, in this situation, a creamy pumpkin cream full of autumn spices and pillowy whipped cream on top. I decided to make extra fancy when it came to filling swirled salted caramel sauce whipped cream and sprinkle with salted pecans. These little touches were fabulous but I can honestly say that even just on its own this pie is full of flavor. The creamy texture gave I really prefer the pumpkin standard pia so creamy and fluffy. This tart is a new favorite for sure!
- 1 single layerpie crust
- 2 cups whole milk
- ½ teaspoon pure vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- pinch of ground cloves
- ¾ cup sugar
- salt
- 4 large egg yolks
- ¼ cup cornstarch
- 1¼ solid-pack pumpkin cup
- 1 tablespoon unsalted butter
- 1 cup of whipped cream to stiff peaks
- 2 tablespoonsCaramel Sauce (optional)
- pecans chopped (optional)
- First pre-bake your pie dough. Roll out into a circle of 11 inches and draped over your pie dish. cut / fold the edges and crimp / decorate as you wish. Use a fork to prick the bottom all over. Glue the crust in the freezer for about 5 minutes while you Preheat oven to 375F.
- Assemble the crust with a piece of paper or parchment and fill with pie weights or dried beans.
- Bake for 15-20 minutes or until the edges begin to brown. Remove the sheets / parchment / weight and cook for 5-15 minutes or until the crust is dry and a little gold is everywhere.
- Let the crust cool while you make the filling.
- Bring the milk, vanilla, cinnamon, nutmeg, cloves, ½ cup of sugar and a pinch of salt to a boil in a saucepan over medium heat.
- Meanwhile, whisk the egg yolks with the cornstarch and remaining ¼ cup sugar in a heatproof bowl or measuring cup.
- slowly pour ½ cup of the hot milk mixture into the yolk mixture, whisking constantly. Gradually add the remaining milk, continuing to whisk.
- Return all of the mixture into the pan. Cook over medium heat, stirring constantly, until thick and bubbling like lava ,, 3-6 minutes. Turn off the heat and whisk in the butter and pumpkin.
- Pour the filling into the pie shell and cover with plastic wrap, pressing directly on top of the custard.
- Refrigerate for at least 4 hours or overnight.
- when serving, dollop of whipped cream *, drizzle caramel sauce if desired and sprinkle on pecans.
Recipe adapted from Martha Stewart