Pumpkin Pie with Honey-Orange Whipped Cream

Ingredients

• 1.5 cup all-purpose flour (For the pie crust; estimated because the complete member-only ingredient list was not visible.)
• 8 tbsp unsalted butter (Cold and cut into pieces; estimated for the crust.)
• 1 tbsp granulated sugar (Estimated crust ingredient.)
• 0.5 tsp fine salt (For the crust.)
• 4 tbsp ice water (Add only as needed to bring the dough together; estimated.)
• 15 oz unsweetened pumpkin purée (Use plain canned pumpkin purée, not canned pumpkin pie filling.)
• 0.75 cup dark brown sugar (Sautéed with the pumpkin purée; estimated quantity.)
• 2 tbsp bourbon (An equal amount of orange juice may be substituted, according to the source.)
• 0.5 cup crème fraîche (Estimated quantity; adds tang and richness to the filling.)
• 3 large eggs (Estimated quantity for the filling.)
• 1 tsp ground cinnamon (Estimated seasoning quantity.)
• 0.5 tsp ground ginger (Estimated seasoning quantity.)
• 0.25 tsp ground nutmeg (Estimated seasoning quantity.)
• 1 cup heavy cream (For the honey-orange whipped cream; estimated quantity.)
• 2 tbsp honey (For sweetening the whipped cream; estimated quantity.)
• 1 tsp orange zest (Finely grated; for the whipped cream. Estimated quantity.)

Steps

1. 1

   Prepare the crust. In a bowl or food processor, combine the flour, sugar, and salt. Cut or pulse in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

2. 2

   Add the ice water gradually, mixing just until the dough comes together. Do not overwork it. Shape the dough into a disk, wrap it, and chill until firm, about 30 minutes.

3. 3

   Roll the chilled dough on a lightly floured surface into a round large enough to line a 9-inch pie plate. Fit it into the plate, pressing it gently into the corners, trim the overhang, and crimp or otherwise finish the edge. Chill the lined pie plate while preparing the filling.

4. 4

   Heat the oven to 375°F (190°C).

5. 5

   In a skillet over medium heat, add the pumpkin purée and dark brown sugar. Cook, stirring frequently, until the mixture is thickened and fragrant and some excess moisture has cooked away, about 5 minutes.

6. 6

   Remove the skillet from the heat and carefully stir in the bourbon. If using a gas burner, keep the skillet away from the flame while adding the bourbon because splashes may ignite; any flames should go out after the alcohol burns off.

7. 7

   Whisk the crème fraîche, eggs, cinnamon, ginger, and nutmeg together in a bowl. Add the warm pumpkin mixture and whisk until smooth and evenly combined.

8. 8

   Pour the filling into the chilled crust. Bake until the edges are set and the center still has a slight wobble when gently shaken, about 45 to 55 minutes.

9. 9

   Transfer the pie to a rack and cool completely before slicing. The filling will continue to set as it cools.

10. 10

    Make the honey-orange whipped cream. Using a chilled bowl and whisk or an electric mixer, whip the heavy cream with the honey and orange zest until it forms soft to medium peaks. Do not overwhip.

11. 11

    Serve slices of the cooled pumpkin pie with the honey-orange whipped cream.

Notes

The supplied page excerpt did not include the complete ingredient list or method because the recipe is member-only. Quantities and some technique details above are therefore reconstructed estimates rather than faithful extraction. Do not use canned pumpkin pie filling; use unsweetened pumpkin purée with pumpkin as the only ingredient. Orange juice may replace the bourbon in an equal amount. Cool the pie completely before serving.

Nutrition per serving

• dessert
• pie
• baked
• American
• vegetarian
• holiday
• Thanksgiving