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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Pumpkin pies have long been favored in New England; there is a recipe for a pompkin pie in Amelia Simmons's 1796 American Cookery. New England colonists, in spite of their puritanical reputation, were known to enjoy a tot of rum now and then. And if the liquor was hidden in a pie, even the ladies were able to indulge. Ingredients:
1 1/2 cups all purpose flour |
1/2 teaspoon salt |
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces |
3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces |
3 to 4 tablespoons ice water |
1 16-ounce can solid pack pumpkin |
1/2 cup (packed) dark brown sugar |
1/4 cup sugar |
1 tablespoon all purpose flour |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground mace |
1/2 teaspoon ground ginger |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cloves |
3 large eggs |
1 cup whipping cream |
1/4 cup whole milk |
1/4 cup dark rum |
1 1/2 teaspoons vanilla extract |
Directions:
1. For crust: Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 2 days ahead. Keep chilled.)
2. Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes.
3. Preheat oven to 450°F. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375°F.
4. Meanwhile, prepare filling: Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.
5. Bake pie 20 minutes. Reduce oven temperature to 325°F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
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