Tuesday, November 29, 2011

TWD: Sour Cream Pumpkin Pie or Tart


We're approaching the end of our TWD adventure. This week I was lucky enough to choose for a second time, and since fall is in the air, I wanted to try another version of pumpkin pie.

I made this pie for Thanksgiving. This is the only photo I took, since it was devoured quickly, even without whipped cream. There was plenty of filling left over, so I poured it into four ramekins and baked them along with the tart. Pumpkin custard is a terrific breakfast treat.

Check out the Tuesdays with Dorie site for more pumpkin pie. (Normandy Apple Pie will show up soon.)

Here's the recipe if you want to give it a try.


Sour Cream Pumpkin Pie (or Tart)

1 9-inch single pie crust, partially baked and cooled, or one 9-inch tart shell, partially baked and cooled (recipes for the crusts can be found in BFMHTY on pages 442 and 444)

2 cups canned unsweetened pumpkin puree
3 large eggs, at room temperature
1 cup (packed) light brown sugar
2 tablespoons unsalted butter, melted and cooled
1 1/2 cups heavy cream
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
Pinch of ground cloves
Pinch of freshly grated nutmeg
Pinch of salt
3 tablespoons dark rum
2 teaspoons pure vanilla extract

Lightly sweetened lightly whipped cream for topping

Center a rack in the oven and preheat the oven to 450 degrees F. Line a baking sheet with parchment or a silicone mat and put the pie plate (or tart pan) on it.

Put all of the filling ingredients in a food processor and process for 2 minutes, stopping to scrape down the sides of the bowl once or twice. Alternatively, you can whisk the ingredients together vigorously in a mixing bowl. Rap the work bowl or mixing bowl against the counter to burst any surface bubbles, and pour the filling into the crust.

Bake for 10 minutes, then reduce the oven temperature to 300 degrees F and continue to bake for 35 to 45 minutes longer (20 to 25 minutes for a tart), or until a knife inserted close to the center comes out clean. If you don't want to create a slash in your masterpiece, tap the pan gently -- if the custard doesn't jiggle, or only jiggles a teensy bit in the very center, it's done. Transfer the pie or tart to a rack and cool to room temperature.

Can be served either chilled or at room temperature, topped with whipped cream. Refrigerate any leftovers.

Alternative version: Pumpkin-Banana Pie

Line the bottom of the pie or tart shell with sliced bananas. Cut them on the bias and don't make them too thin -- a scant 1/4 inch is good -- and pour the custard over the fruit; bake as directed.

Leftover filling can be used to make mini tarts/pies; bake the minis at 400 degrees F for 10 to 15 minutes.

8 comments:

Cakelaw said...

I wish that I had thought of the ramekin trick for the leftover custard - I made two little tarts but still had filling left and no more dough. Thanks for this pick.

Spike said...

beautiful! love the idea of leftover pumpkin custard for breakfast.

Valerie said...

What a beautiful pie!
And thank goodness for ramekins (I almost always have too much filling leftover when I make pies and tarts).

Karen said...

Thanks for this pick right at Thanksgiving. :) Your looks delicious!

Tia said...

loved this pick - twist on a classic! thanks!

Kayte said...

Thanks for the pick, Mark just loved it, and I thought it was good as well. I just got around to making it today so maybe I can get around to posting it tomorrow. Better late than never, right? Are you doing the Baking with Julia book?

Jessica said...

Thanks so much for this pick - although I didn't get to make it, I've made it the last couple of Thanksgivings and loved it. (This year, my husband came home with a giant Costco pumpkin pie and I just threw my hands up and let it be.) Your tart/pie looks great.

steph- whisk/spoon said...

thanks for the pick--it was perfect for my thanksgiving dinner!