Pumpkin Pie Delight
Pumpkin season is upon us. Whether for Halloween, Thanksgiving or occasions in between, pumpkin recipes will crop up everywhere. Pureed, roasted or baked into a pie, this member of the gourd family is definitely poised to sate the palate.
The Early Show's resident chef Bobby Flay provides his recipe for pumpkin pie with the savory taste of honey-pecan praline and whipped cream.
Pumpkin pie can be a tricky because of its custard base, Flay says. The big problem with custard pies is the inclination to overbake them. When it comes to baked custards, a jiggly center after bake time is complete is not a sign of an undercooked pie. In fact, the key is to remove the pie from the oven while it's still jiggly. The pie will retain heat outside the oven and continue to cook, and then firm up. Once set and cooled, the pie is ready to eat.
The Recipes
Pumpkin Pie With Honey-Pecan Praline And Whipped Cream
Yields: One 10-inch pie
PIE DOUGH
Ingredients:
1 1/2 cups all purpose flour
5 tablespoons cold unsalted butter, cut into small pieces
3 tablespoons cold vegetable shortening, cut into small pieces
pinch of salt
3-4 tablespoons ice water
Method:
1. Place flour, butter and salt in a food processor and process until the mixture looks like coarse meal. Add the water, tablespoon by tablespoon, and pulse until the dough just comes together. Form the dough into a disk, wrap in plastic and refrigerate for at least an hour.
2. Remove dough from refrigerator and roll out on a floured surface into a twelve-inch circle, about 1/8 inch thick. Transfer the dough to a 10-inch pie plate and trim the edges, leaving about an inch overhang. Tuck the overhanging dough underneath itself to form a thick edge, flute the edge as desired. Freeze the pie shell for 30 minutes.
HONEY-PECAN PRALINE
Ingredients:
1/2 cup granulated sugar
1/4 cup honey
2 tablespoons unsalted butter
1 1/2 cups pecans
Method:
Spray a nonstick baking sheet with cooking spray and set aside. Place sugar, honey and butter in a medium saucepan and cook over medium heat until lightly golden. Add pecans and cook until the mixture turns a deep golden brown, about 5-6 minutes, stirring occasionally. Scrape the mixture onto the baking sheet and separate the nuts, using a fork. Let sit until cool. Chop the mixture into small pieces. Store in an airtight container.
WHIPPED CREAM
Ingredients:
1 cup very cold heavy cream
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
Method:
Whip all ingredients in a medium bowl until soft peaks form.
PUMPKIN PIE FILLING
Ingredients:
1 16-ounce can solid packed pumpkin
3 large eggs
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground nutmeg
Pinch of ground cloves
¾ cups granulated sugar
¼ cup packed light brown sugar
2 tablespoons bourbon or dark rum (optional)
Pinch of salt
1 cup whole milk
1 cup heavy cream
Method:
1. Preheat oven to 375 degrees F. Combine all ingredients in a large bowl and mix until smooth. Strain the mixture into the prepared pie shell and place the pie on a baking sheet. Bake the pie for about 45-50 minutes or until the crust is golden, the edges of the pie become puffed and the center is still moist. Remove the pie to a baking rack and let cool for at least 2 hours before serving.
2. Serve each slice with a large dollop of whipped cream and a sprinkling of praline.