Treat everyone to an autumn favorite

pieWith the autumn on the horizon, foodies are starting to think about the bevy of fresh foods that seem to symbolize the season. From squash to apples to aromatic seasonings, foods cooked in the fall are awash in flavor.

Autumn can be the perfect time to handpick foods from a nearby farmer’s market or orchard. Pumpkin picking is a favorite this time of year, and those impressive orange spheres are more than just jack-o-lanterns. Freshly picked pumpkins can be used to make muffins, breads and, of course, the ubiquitous pumpkin pie.

The following recipe for “Ultimate Pumpkin Pie With Rum Whipped Cream” from Ina Garten’s “Barefoot Contessa Foolproof” (Clarkson Potter) is a spirit-infused take on the classic pumpkin pie recipe. The recipe can be prepared with fresh pumpkin puree or the canned variety found at stores.

Ultimate Pumpkin Pie With Rum Whipped Cream

Serves 8 to 10

1 unbaked Perfect Pie Crust (recipe follows)

Dried beans for blind baking


1 15-ounce can pumpkin puree (not pie filling)

1/2 cup light brown sugar, lightly packed

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

2 teaspoons grated orange zest

3 extra-large eggs, lightly beaten

1 cup heavy cream

1/2 cup whole milk

2 tablespoons dark rum, such as Mount Gay

Rum Whipped Cream (recipe follows)

Preheat the oven to 425 F. Line an 11-inch pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with the beans and bake the crust for 15 minutes, until the edges start to brown. Remove the beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes.

Reduce the oven temperature to 350 F. Meanwhile, in a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour the filling into the baked pie shell. Bake for 55 to 65 minutes, until the filling is just set in the middle and knife inserted in the center comes out clean. Set as side to cool completely. Serve with the rum whipped cream.

Rum Whipped Cream

(Serves 8 to 10)

1 cup cold heavy cream

3 tablespoons sugar

1 tablespoon mascarpone or creme fraiche

1 tablespoon good dark rum, such as Mount Gay

1 teaspoon pure vanilla extract

Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, mascarpone, rum, and vanilla and beat on medium-high until it forms soft peaks. Serve with the pumpkin pie.

Perfect Pie Crust

12 tablespoons (11/2 sticks) very cold unsalted butter

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening

6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Author: Brian

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