Sherried Pumpkin Pie in Metropolitan Market All-Butter Pie Crust with Sherry-Nutmeg Cream
This lovely, decadent pie is a celebration in itself! The silky pumpkin custard is encased in a light, golden, buttery Organic Edison-based pastry and topped with the pillowy whipped cream. Flavored with sherry and freshly grated nutmeg, this lovely dessert is a real treat. This recipe's been in our family for decades. Thank you, the Portland Oregonian, for letting us share it with our friends!
BY: JERILYN BRUSSEAU
Prep Time
About 1 hour 15 minutes
Bake Time
60-65 minutes
Total Time
About 12 hours
Yield
One 9-inch open-faced pie
Ingredients
For the Filling:
2 cups fresh cooked or canned pumpkin, preferably organic
3 tablespoons granulated white sugar
3 tablespoons light brown sugar
½ teaspoon sea salt
1 teaspoon Saigon Cinnamon (or use your favorite cinnamon)
½ teaspoon ground ginger
¼ teaspoon cloves
3 large eggs, slightly beaten
½ cup heavy whipping cream
½ cup half and half
3 tablespoons Cream Sherry
For the Crust:
Use this recipe, substituting Cairnspring Organic Edison all-purpose flour for regular all-purpose flour
For the Sherry-Nutmeg Cream:
1 ½ cups heavy whipping cream
2 tablespoons powdered sugar, sifted
1-2 tablespoons Cream Sherry (or 1 tsp vanilla)
¼ teaspoon nutmeg, freshly grated
Baker's Notes
In this recipe, all of the components – the filling, the pastry, and the Sherry-Nutmeg Cream – can be made ahead. Then, it's just a quick and straightforward assembly – and the pie for your festive occasion is ready in just an hour!
You can also make this pie up to 1 day ahead, then cool and refrigerate, loosely covered. To freshen it, reheat in a 375°F oven until the crust is crisp, about 15 minutes. The prepared pie can be kept, uncovered, at cool room temperature for up to four hours.
Instructions
For the Overnight Pie Filling:
- In a medium-sized bowl, mix the pumpkin, sugars, salt, and spices. Stir.
- Add slightly beaten eggs, half and half, whipping cream, and Cream Sherry.
- Blend with the whisk until the mixture is smooth and creamy.
- Cover the bowl tightly with a plastic wrap and refrigerate overnight to allow flavors to blend.
For the crust:
- Prepare the dough using the Metropolitan Market All-Butter Pie Dough recipe for a double crust 9-inch pie; instead of regular flour, use Organic Edison all-purpose flour.
- Divide into two equal-sized disks, as directed. Chill for at least one hour before rolling.
- On a lightly floured board, roll the pastry crust about 2" larger than a 9" pie pan. Refrigerate the second disk for another purpose.
- Carefully drape dough over your rolling pin and gently fit it into the pan.
- Trim the edge leaving ½" overhang. Crimp edges. Chill at least 30 minutes.
- Preheat the oven to 425°F°
For the Sherry-Nutmeg Cream:
- Whip heavy cream just until thick and shiny.
- Gently stir in powdered sugar, nutmeg, and sherry to taste.
- May be made ahead and kept covered in the refrigerator.
To assemble the Pie:
- Place the chilled pie shell on a parchment-lined baking sheet.
- Stir the pumpkin filling thoroughly and pour into an unbaked shell.
- Place the baking sheet on a rack in the lower third of the preheated oven. Bake for 25 minutes at 425°F, then reduce the heat to 350°F and bake until the filling is set, about 35-40 minutes.
- Cool on a rack. See Baker’s Note below.
- Serve with Sherry-Nutmeg Cream
Baker's Notes
In this recipe, all of the components – the filling, the pastry, and the Sherry-Nutmeg Cream – can be made ahead. Then, it's just a quick and straightforward assembly – and the pie for your festive occasion is ready in just an hour!
You can also make this pie up to 1 day ahead, then cool and refrigerate, loosely covered. To freshen it, reheat in a 375°F oven until the crust is crisp, about 15 minutes. The prepared pie can be kept, uncovered, at cool room temperature for up to four hours.