Jones Wood Foundry's Pumpkin Pie

Staff Writer
Jones Wood Foundry's Pumpkin Pie
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
1597
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.

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.

Nutritional Facts

Total Fat
97g
100%
Sugar
69g
N/A
Saturated Fat
58g
100%
Cholesterol
509mg
100%
Protein
22g
44%
Carbs
164g
55%
Vitamin A
1486µg
100%
Vitamin B12
0.8µg
13.1%
Vitamin B6
0.3mg
13.8%
Vitamin C
50mg
84%
Vitamin D
3µg
1%
Vitamin E
4mg
19%
Vitamin K
20µg
25%
Calcium
194mg
19%
Fiber
6g
22%
Folate (food)
107µg
N/A
Folate equivalent (total)
107µg
27%
Iron
4mg
21%
Magnesium
71mg
18%
Monounsaturated
26g
N/A
Niacin (B3)
2mg
11%
Phosphorus
354mg
51%
Polyunsaturated
5g
N/A
Potassium
694mg
20%
Riboflavin (B2)
0.4mg
24.9%
Sodium
409mg
17%
Sugars, added
55g
N/A
Thiamin (B1)
0.3mg
19.8%
Trans
2g
N/A
Zinc
2mg
13%