Super-Pumpkiny Pumpkin Pie

From Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

Cookbook

Author(s): Joanne Chang, Christie Matheson

Page 214

Course: Pies and Tarts

Reviews

2 reviews, average rating 5.0 / 5

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jenncc

5 years ago

★ ★ ★ ★ ★ 5/5

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This was terrific and so worth the extra step of cooking the pumpkin filling. This pie was just about perfect - wonderful texture, just sweet enough and perfectly spiced. Only thing I did differently here is to blind bake my crust at a little higher temp. By the way, the crust (Pate Brisee 2) is flakey and easy to handle. I made this is a shallow/regular 9 inch pan and there was about 2 cups left over which I cooked in ramekins.

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Zosia

14 years ago

★ ★ ★ ★ ★ 5/5

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Delicious, ethereal, mousse-like filling with pumpkin flavour in the foreground, subtle spicing in the background. If it were up to my family, who prefer my standby recipe which has a creamy custard texture, lots of spices, and barely discernible pumpkin flavour, this pie would rate 4 stars (3 for the filling, 5 for the crust). Everyone did agree that the crispy, flaky pate brisee crust was excellent. The baking instructions ensure that a soggy crust is avoided. The recipe cooking and baking tim... Read more

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