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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. 

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
Servings8
Calories Per Serving1597
Total Fat97g100%
Sugar69gN/A
Saturated58g100%
Cholesterol509mg100%
Protein22g44%
Carbs164g55%
Vitamin A1486µg100%
Vitamin B120.8µg13.1%
Vitamin B60.3mg13.8%
Vitamin C50mg84%
Vitamin D3µg1%
Vitamin E4mg19%
Vitamin K20µg25%
Calcium194mg19%
Fiber6g22%
Folate (food)107µgN/A
Folate equivalent (total)107µg27%
Iron4mg21%
Magnesium71mg18%
Monounsaturated26gN/A
Niacin (B3)2mg11%
Phosphorus354mg51%
Polyunsaturated5gN/A
Potassium694mg20%
Riboflavin (B2)0.4mg24.9%
Sodium409mg17%
Sugars, added55gN/A
Thiamin (B1)0.3mg19.8%
Trans2gN/A
Zinc2mg13%