Deep-Dish Pumpkin Pie
Peter Hoffman (Savoy and Back Forty)
Pumpkins are a fall essential.“They go back to the Native Americans,” says Peter Hoffman. He puts a unique spin on his pie by topping it with a walnut crunch and including cranberries.
Ted Blew (Oak Grove Plantation) Pittstown, N.J.; 908-782-9618
For 31 years, Ted Blew has run an organic, sustainable farm with his wife, Susan, and his four children. “I’ve always had a dream of self-sufficiency,” says Blew (three years ago, he installed solar panels to supply all the farm’s electrical needs). Blew’s farm, a stalwart at the Union Square Greenmarket, produces sixteen varieties of pumpkin, including mystic and cheese pumpkins, both of which Blew recommends for use in pies. “The flavor is most intense in these two varieties,” he says.
1 1/4 cups all-purpose flour
4 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick butter, cut into 1/2-inch pieces
1 egg yolk
Combine flour, sugar, and salt in the bowl of a food mixer fitted with a paddle. Add butter and beat until it forms pea-size pieces. Whisk together yolk and 2 tablespoons water and add to flour; mix until dough is just combined. Wrap in plastic and refrigerate for 1 hour.
Preheat oven to 400 degrees.
On a floured surface, roll the dough to form a 12-inch circle. Line a 9-inch springform pan with dough (allow it to come two-thirds of the way up the sides). Prick the dough with a fork, line with parchment paper, and weigh down with dried beans. Bake for 15 minutes, remove paper and beans, and bake until the crust is slightly brown, 3 to 4 minutes.
1 small cheese pumpkin
1/4 cup granulated sugar
2 tablespoons dark brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon salt
1/2 teaspoon vanilla
6 ounces evaporated milk
2 tablespoons all-purpose flour
1 cup walnuts
1 cup light brown sugar
1 teaspoon cinnamon
1/4 cup cold butter, cut into pieces
1/2 cup almond paste, diced
Filling: Preheat oven to 350 degrees.
Split pumpkin in half, remove seeds, and place halves on a baking sheet. Roast until tender, about 2 hours. When cool, scoop out flesh and purée in a food processor. Measure 8 ounces of pumpkin purée.
In a bowl, whisk together the sugars, cinnamon, ginger, cloves, and salt. Beat in eggs, vanilla, milk, and then the purée. Pour into the precooked shell and bake at 350 degrees for 35 minutes or until the custard is slightly jiggly in the center.
Crunch: Put flour, walnuts, sugar, and cinnamon in the bowl of a food processor. Add butter and almond paste and pulse until crumbly. Spread walnut crunch over the top of the pumpkin filling and bake for 15 minutes, until crisp. Remove and allow the pie to come to room temperature.
CRANBERRY AND WHIPPED-CREAM-CHEESE TOPPINGS
11/2 cups cranberries
1/2 cup sugar plus 2 teaspoons
8 ounces cream cheese
1/3 cup heavy cream
Cook cranberries and 1/2 cup sugar gently in a saucepan until they form a jammy consistency. Remove from heat and allow to cool.
Whisk cream cheese, cream, and 2 teaspoons sugar in bowl of a food mixer until medium peaks form.
Spread cranberry mixture over the top of the walnut crunch, finish with whipped cream cheese.