Sour Cream Pumpkin Pie

Sour Cream Pumpkin Pie
Art you Eat #5 (Autumn Edition)

It was after the episode of the pumpkin cupcakes from TWD that I was hooked on using pumpkin as an ingredient in my bakes. Pumpkin, once roasted and pureed existed in such a wonderful form. Both rich and insanely moist. Combined with all the spice that usually accompanies it, it was destined for greatness. At least under my palate, given that I had such a knack for sugar and spice.

Also since I had a little bit of sour cream left in the fridge. I thought to myself why not? Pumpkin = moisture, combined with sour cream, it should yield the most beautiful product with a lucious texture. And holding that thought in mind, I scanned through my books for an apt recipe. And viola! oh no!!! not another Dorie Greenspan recipe again? I shouldn't have... oh.. whatever...

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I reach a stage where i couldn't decide between pie crust dough or sweet tart dough. I contemplated on replacing the pie crust with pate sucree instead but settled for the former as i thought the more rustic feel would work better with the pumpkin fillings. But in the end, I baked the pie in a elongated tart pan. How contradictory? And below are the recipes for the pie crust dough as well as the Sour cream pumpkin fillings together with my modification notes!

Good for Almost Everything Pie Dough
- makes enough for a 9-inch single crust -

Ingredients
1 1/2 cups all-purpose flour

2 tablespoons sugar
3/4 teaspoon salt
1 1/4 sticks very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
2 1/2 tablespoons very cold (frozen is even better) vegetable shortening (non-trans fat), cut into 2 pieces
About 1/4 cup ice water

Procedure
Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing—what you're aiming for is to have pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, add 3 tablespoons of the water—add a little water and pulse once; add some more water and pulse again; and keep going that way. Then use a few long pulses to get the water into the flour. If after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water, or even a few drops more, to get a dough that will stick together when pinched. If you've got big pieces of butter, that's fine. The dough is ready and should be scraped out of the work bowl and on to a smooth work surface.

Shape the dough into a disk and wrap it. Refrigerate the dough at least 1 hour before rolling. (If the ingredients were very cold and you worked very quickly, you might be able to roll the dough immediately—you'll know: the dough will be as cold as if it had just come out of the fridge.) The dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month.

Once the dough is fitted into the pie plate, refrigerate it again. If you don't have time for a longish chill, just keep the pie plate in the fridge while you preheat the oven.

To Partially Bake a Single Crust: Preheat the oven to 400°F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil), fit the foil, buttered side down, tightly against the crust and fill with dried beans or rice. Put the pie plate on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil and weights and, if the crust has puffed, press it down with the side of a spoon (or lightly prick the crust). Return the pie to the oven and bake for about 8 minutes more, or until the crust is very lightly colored. Transfer the pie plate to a rack and cool to room temperature before filling.

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Sour Cream Pumpkin Pie (or Tart)
- makes 6 to 8 servings -Adapted from Baking: From My Home to Yours

Ingredients
1 9-inch single crust made with Good for Almost Everything Pie Dough (
see recipe below), partially baked and cooled, or one 9-inch tart shell made with Sweet Tart Dough, partially baked and cooled
2 cups (canned) unsweetened pumpkin puree ( i used 1 cup homemade pumpkin puree)
3 large eggs, at room temperature (i used 2)
1 cup (packed) light brown sugar (i used 1/4 cup white sugar and 1/2 cup light brown sugar)
2 tablespoons unsalted butter, melted and cooled
1 1/2 cups heavy cream ( i used 3/4 cups heavy cream)
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
Pinch of ground cloves
Pinch of freshly grated nutmeg
Pinch of salt
3 tablespoons dark rum
2 teaspoons pure vanilla extract
Lightly sweetened lightly whipped cream, for topping

Procedure
Getting ready: Center a rack in the oven and preheat the oven to 450°F. Line a baking sheet with parchment or a silicone baking mat and put the pie plate (or tart pan) on it.
Put all of the filling ingredients in a food processor and process for 2 minutes, stopping to scrape down the sides of the bowl once or twice. Alternatively, you can whisk the ingredients together vigorously in a mixing bowl. Rap either the work bowl or mixing bowl against the counter to burst any surface bubbles, and pour the filling into the crust.

Bake for 10 minutes, then reduce the oven temperature to 300°F and continue to bake for 35 to 45 minutes longer (20 to 25 minutes for a tart), or until a knife inserted close to the center comes out clean. (If you don't want to create a slash in your masterpiece, tap the pan gently—if the custard doesn't jiggle, or only jiggles a teensy bit in the very center, it's done.) Transfer the pie (or tart) to a rack and cool to room temperature.

Serving: Pumpkin pie and whipped cream are naturals and, if you've tested the pie's doneness with a knife, you might want to serve the whipped cream as a cover-up. I like this pie chilled, but others are fans of it at room temperature – decide for yourself.

Storing: Like most pies, this one is best served the day it is made. However, you can make the pie early in the day and keep it refrigerated until needed.

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Verdict: I love the warmth of the pie combined with the crispy and flaky pie crust. The pumpkin and sour cream melded together to form a rich and velvety texture that I loved. Kudos! By the way, this is my entry for Art You Eat #5 : Autumn! Please stay tuned for the round-up to!

5 comments:

Vicki said...

Mm I love pumpkins! Your pumpkin pie sure looks yum! I've yet to try it in a sweetened form ie. pastries though.. That reminds me, I've always wanted to try baking pumpkin chiffon cake!

Melissa said...

This looks delicious! Great photos!

SiHaN said...

Vicki: Thanks dear! pumpkin is great in baked goodies! and that pumpkin chiffon cake.. yum.. sounds excellent.

Can't wait for our date to pastry bar!

melissa: thank you dozens! *smilez*

Alwayzbakin said...

That looks awesome! I will definately have to try that.

Jacque said...

Oooh, I love it in the square/(rectangle?) pan... that's a great twist on the classic pumpkin pie. Nice job and I'm glad you're enjoying pumpkin.