MORE PIE!!!! pumpkin pie to be exact. this one is a classic with a little vermont farmed honey twist. i recently received the most gorgeous pottery from farmhouse pottery, which included honey & the cutest of all honey pots. i knew with canadian thanksgiving approaching us this weekend the first pie i wanted to make in my new dish is a pumpkin pie! especially after spending this past weekend at the pumpkin patch. i used fresh steamed pumpkin pure that my aunt cooked up & it makes a huge difference (p.s. thank you aunt mira for doing the messy work for me)! fresh pumpkin offers a much more vibrant orange colour & has a natural texture to it compared to the mushy canned version. aside from honey, the pie is sweetened with raw sugar (this pie is sounding pretty healthy eh?!) & then finished off with heavy cream (ok.. maybe not). i kept the decorating simple & finished it off with the most festive braided crust suited to grace any holiday table! i promise braiding pastry dough is easier then it looks! don't be intimidated, it's just like braiding hair so give it a try! happy thanksgiving weekend my fellow canadians! hope it's filled with family, friends, turkey & all the pie in the world xo.
ingredients
for the dough
- 3 cups all purpose flour
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 3/4 cup unsalted butter, cold & cubed
- 1/3 cup vegetable shortening, cold
- 1 teaspoon pure vanilla extract
- 1/2 cup ice water
- 1 egg, for egg wash (optional)
for the filling
- 2 cups pumpkin pure (fresh or canned)
- 1/2 cup raw sugar
- 1/2 cup honey
- 3 large eggs, beaten
- 1 1/4 cup heavy cream, cold
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
directions
for the dough: using a food processor pulse the flour, salt and sugar. add the cubed butter, shortening and vanilla. pulse until a crumb like mixture forms. add the cold water one tablespoon at a time until the crumbs begin to come together. turn out onto a pastry board and shape dough into a disk. if dough seems wet, add a bit more flour. if the dough seems dry, add a bit more water. wrap in cling wrap and refrigerate for minimum 2 hours.
for the filling: in a large mixing bowl whisk pumpkin, sugar, honey and eggs until smooth. add your cream, vanilla, ginger, cinnamon, nutmeg and salt. continue to stir until a silky batter is formed.
for assembly: preheat oven to 375 degrees. roll out the pie dough between 3/4 cm and 1 cm thick. line pie dish, crimp or braid edges & poke air holes. using pie beads (or foil wrapped dried beans/rice) pre bake the crust for 15-20 minutes. remove from oven, add the filling and bake for an additional 45-60 minutes. if the top or edges begin to brown too fast, cover the pie with foil. remove from oven and let set for 4-6 hours before serving. serve with fresh whipped cream.. bonus points for honey sweetened whipped cream!
like what you see? get it here. pie dish | mixing bowl | honey pot | honey | rolling pin | linens | wooden spoon | wood pie server | plate | mug
