Jones Wood Foundry's Pumpkin Pie

Jones Wood Foundry's Pumpkin Pie
Staff Writer
Pumpkin Pie
Shutterstock/Olyina

Pumpkin Pie

Jason Hicks from New York's Jones Wood Foundry shares his recipe for the perfect Thanksgiving dessert — pumpkin pie. 

8
Servings
1096
Calories Per Serving
Deliver Ingredients

Ingredients

For the pumpkin filling

  • 20 Ounces pumpkin purée (or kabocha squash)
  • 3 Cups orange juice
  • 3 Ounces grated fresh ginger
  • 1 8 ounce package of cream cheese, softened
  • 2 Cups heavy cream
  • 10 Ounces light brown sugar
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon nutmeg
  • 1/2 Teaspoon ground cinnamon
  • 9 egg yolks
  • 1 Teaspoon vanilla extract

For the savory short pastry crust

  • 1 Pound plain flour
  • 10 Ounces unsalted butter, diced
  • 2 whole eggs
  • 2 Ounces cold water
  • Pinch of salt

For the sweet short pastry crust

  • 1 Pound plain flour
  • Pinch of salt
  • 10 Ounces unsalted butter, diced
  • 6 Ounces granulated or confectioners' sugar
  • 2 whole eggs
  • 2 Ounces cold water

Directions

For the pumpkin filling

Place pumpkin or squash purée into a mixing bowl and add the salt nutmeg and cinnamon. In a saucepan, reduce orange juice with fresh grated ginger to half of its volume (1.5 cups) and add to pumpkin purée. Soften cream cheese and mix in the heavy cream and brown sugar. Once cream cheese mixture is completely incorporated (no lumps) add to the pumpkin mix. Add egg yolk into the mixture (1 by 1), followed by the vanilla. Pour mixture into a blind baked pastry case and bake at 300 degrees for 25 minutes

Optional: Once pie is cooled, dust top with an even coating of confectioners' sugar and gentlely caramelize sugar with a blowtorch, being careful not to scorch pastry. 

For the savory short pastry crust

Sift the flour with the salt, rub into the butter until you reach a crumb texture. Add the eggs and water, and then continue to mix to smooth dough. Remove from the bowl, wrap in plastic film and refrigerate for 1 hour before rolling out.

For the sweet short pastry crust

Sift the flour with the salt, rub into the butter until you reach a crumb texture. Then add the sugar. Add the eggs and water, and then continue to mix to smooth dough. Remove from the bowl, wrap in plastic film and refrigerate for 1 hour before rolling out.

Nutritional Facts

Total Fat
51g
73%
Sugar
47g
52%
Saturated Fat
24g
100%
Cholesterol
49mg
16%
Carbohydrate, by difference
143g
100%
Protein
17g
37%
Vitamin A, RAE
350µg
50%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
28mg
37%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
350mg
35%
Choline, total
25mg
6%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Fluoride, F
2µg
0%
Folate, total
179µg
45%
Iron, Fe
9mg
50%
Magnesium, Mg
72mg
23%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
406mg
58%
Riboflavin
1mg
91%
Selenium, Se
20µg
36%
Sodium, Na
1207mg
80%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
176g
7%
Zinc, Zn
1mg
13%

Pumpkin Pie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Pumpkin Pie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.