Chef Spencer Budros of Pistachio in Columbus says, "The dish in which you bake your pie makes a statement about the overall quality. Often the savory side of the meal is presented on beautiful platters, but dessert sits to the side in a disposable tin. Find a signature pie dish that makes a statement about the quality of your dessert." He shared these recipes for a spectacular pumpkin pie with unexpected accompaniments with us.
TIP: Use high-quality butter. When it comes to pie crust, there's a great debate between using butter or shortening. Shortening creates a better flake, while butter provides the best taste. At Pistachio, we always go for flavor, using the highest quality "European-style" butter. Remember, always salt your pie dough to give it the best flavor.
TIP: Use fresh spices. Quite often, pies are made with premixed pumpkin pie spice left over from previous years. This year, buy fresh spices and have fun mixing to your taste, making the mix your own.
TIP: Accessorize with sweets. One point of difference is to have other small sweets to accompany your pie. Carry the pumpkin pie spice throughout by spicing up pecans and baking small molasses cookies (see following recipes). Also, serve fresh whipped cream rather than out of an aerosol can. Sprinkle the spiced candied pecans along the pie crust and serve with molasses cookies. Guests also will enjoy the opportunity to garnish and create their own unique plates.
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Pie Crust
1 1/3 cups all-purpose flour
1/2 tsp. sea salt, finely ground
1/4 tsp. cinnamon, ground
1/2 cup unsalted butter, chilled
1/4 cup whole milk, chilled
Place all dry ingredients in a large mixing bowl. Cut chilled butter into thin pats. Press butter into flour mixture using a fork, pressing along the side of the bowl, until a meal crumb forms.
Slowly pour chilled milk into the mixture. Mix with a spatula or your hands until the dough just comes together. Do not overmix. Form dough into a round ball and dust with all-purpose flour. Wrap with plastic wrap and flatten slightly. Chill for at least 3 hours.
Preheat oven 375 degrees. Remove dough from refrigerator. Remove plastic and place onto a floured work area and roll (with rolling pin) into a round disc approximately 2 to 3 inches larger than your pie dish. Drape pie dough centered in 8- or 9-inch pie dish. Gently form the dough to the dish's shape. Trim or crimp the dough edge. Chill for at least 30 minutes.
Yield: one 8- or 9-inch pie crust
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Pumpkin Pie Filling
1 1/4 cups pumpkin puree, canned
1/2 tsp. sea salt
1/2 cup brown sugar, firmly packed
1 1/2 Tbs. all-purpose flour
1 tsp. cinnamon, ground
2 tsps. ginger, ground
1/2 tsp. nutmeg, freshly grated
1/8 tsp. mace
Pinch allspice
1/4 tsp. clove, ground
2 large eggs
1 cup plus 2 Tbs. whole milk
1 Tb. light corn syrup
1/2 tsp. vanilla extract or 1/2 pod vanilla bean, scraped
Move oven rack to lowest position and preheat oven to 375 degrees.
In a large mixing bowl, thoroughly mix pumpkin puree, salt, brown sugar and flour.
In a small separate bowl, mix cinnamon, ginger, nutmeg, mace, allspice and clove. Add spice mix to pumpkin mixture and combine well.
In a small separate bowl, beat eggs. Slowly add the eggs to the pumpkin mixture. Stir thoroughly.
Add milk, corn syrup and vanilla extract to pumpkin mixture. Stir thoroughly.
Pour mixture into prepared pie shell. Bake for approximately 45 minutes or until the custard mixture is set (inserted knife should come clean). Cool at room temperature. Chill for at least 6 hours before serving.
Serves 8. Per serving: 304 calories, 6g protein, 38g carbohydrates, 15g fat, 90mg cholesterol, 2g fiber, 427mg sodium.
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Pumpkin Spice Candied Pecans
1 cup pecan halves
1 Tb. corn syrup
1 tsp. ground cinnamon
1 tsp. ground ginger
1/8 tsp. nutmeg, freshly grated
1/8 tsp. mace
1/4 tsp. allspice
Pinch ground cloves
Preheat oven to 375 degrees.
Place all ingredients in a bowl and toss to coat. Separate onto a lightly greased or parchment-lined baking sheet. Bake for 10 to 15 minutes. Cool and store at room temperature.
Yield: 1 cup
Serves 8. Per serving: 112 calories, 1g protein, 5g carbohydrates, 11g fat, 0mg cholesterol, 2g fiber, 4mg sodium.
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Molasses Cookies
2 cups all-purpose flour
2/3 cup sugar
2 tsps. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/8 tsp. nutmeg, freshly grated
1/8 tsp. mace
1/4 tsp. allspice
Pinch ground clove
1/4 cup canola oil
1 large egg plus 1 egg white
1/4 cup molasses
In a mixing bowl, combine all dry ingredients (flour through cloves).
In a large mixing bowl, combine all wet ingredients (canola oil through molasses).
Add dry ingredients to wet ingredients. Mix until smooth. Wrap bowl with plastic wrap and chill for 1 hour.
Scoop tablespoon-sized portions onto a lightly floured baking pan; freeze for 30 minutes.
Preheat oven to 375 degrees. Roll each scoop into a small ball and toss in granulated sugar to cover. Place on a nonstick baking pan (approximately 2-inch space between each scoop). Bake for 8 to 10 minutes. Cool at room temperature. Store covered at room temperature.
Makes 36. Per cookie: 63 calories, 1g protein, 11g carbohydrates, 2g fat, 6mg cholesterol, 0g fiber, 74mg sodium.
