chipotle pumpkin pie

pumpkin pie

Probably the top hit recipe of my Thanksgiving tryouts has been the pumpkin pie from the November issue of Martha Stewart's Living.  I've always viewed pumpkin pie as a vehicle for whipped cream (or in some cases, cool whip, depending on whose house you're at).  Martha knows this too, so she snuck a little bourbon into the accompanying whipped cream for extra flair.  But the pie itself is delicious too.  Mixed in with the traditional pumpkin pie spices (cloves, cinnamon, nutmeg) is a little kick of chipotle pepper!  It gives the pie a nice little heat and zing without overpowering the pumpkin flavor.  I substituted my own crust recipe (read - Russ Parson's pate brisee crust that I have been devoted to since my first pie effort) but I took up a suggestion from Martha's pecan pie recipe: substitute some of the flour in the crust with ground pecans.  A terrific nutty crust, and the presentation of this pie, with a vertical free form crust made in a cheesecake pan, is outstanding.  Worthy of the Thanksgiving table, or as in my case, just a random Tuesday when your friend Brendan the electrician comes over for a light fixture consultation and quick lunch.

Chipotle Pumpkin Pie with Pecan Crust and Bourbon Whipped Cream
Adapted from Martha Stewart and Russ Parsons
Pecan Pie Crust
Ingredients:
1/2 cup whole pecans
1 cup all-purpose flour, plus extra for rolling
1/4 teaspoon salt
1/8 teaspoon baking powder
1 stick butter, well chilled
2-3 Tablespoons ice water

Instructions:
Pulse the pecans in the food processor until they are ground to a fine powder.  Measure out 1/4 cup of the ground nuts, set it aside, and reserve the rest for another use.

Cut the butter into 1/4" cubes.  Place the cubes on a plate in the freezer for a few minutes while you measure and blend the dry ingredients.

Combine the flour, 1/2 cup ground pecans, salt and baking powder in a food processor and pulse 3 times to mix.  Add the butter cubes and process, pulsing about 8 times at 1-second intervals until the pieces of flour and butter are
no bigger than peas.

Scatter 2 tablespoons of the ice water over the mixture and pulse a few times.  Transfer mixture to a large bowl and stir with a fork until the dough holds together easily.  Form into a 6-inch disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour.  (You can make the crust a few days ahead and keep it in the fridge, or even freeze it, where it will keep for a couple months.  Thaw in fridge before rolling out.)

On a lightly floured surface, roll out dough to 1/4 inch thick.  Cut into a 12-inch round.  Fit dough into bottom and up sides of a 9-inch springform pan.  Tear away any dough that hangs over to creat a jagged edge near rim.  Refrigerate for 1 hour.

Preheat oven to 425.  Prick bottom of crust all over with a fork. Freeze until firm, about 15 minutes.  Line with buttered parchment paper, and fill with pie weights or dried beans.  Bake until edges begin to turn golden, about 15 minutes. Remove weights and parchment.  Return to oven and bake until center is golden brown, about 15 minutes more.  Let cool completely on a wire rack.

While that's cooling make the filling:

Chipotle Pumpkin Pie Filling
Ingredients:
flour for dusting
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon chipotle-chile powder
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk

Instructions:
Whisk together granulated and brown sugars, spices, and salt in a large bowl.  Whisk in eggs, vanilla, and pumpkin, followed by the evaporated milk.  Pour filling into pie crust and smooth top.

Bake for 15 minutes.  Reduce oven temperature to 350 and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes.  Let cool completely on a wire rack.  (Pie can be covered loosely with parchment and then foil, and refrigerated for up to 3 days.)  Unmold pie.  Serve with bourbon cream:

Bourbon Whipped Cream
Ingredients:
1 cup heavy cream
1 tablespoon bourbon
1 teaspoon sugar

Instructions:
Whisk cream until soft peaks form.  Add bourbon and sugar and whisk gently to incorporate.  Serve immediately.

Serves up to 12.