Jones Wood Foundry's Pumpkin Pie

Name: Jones Wood Foundry's Pumpkin Pie
Ingredients: 20 ounce pumpkin purée (or kabocha squash); 3 cup orange juice; 3 ounce grated fresh ginger; 1 8 ounce package of cream cheese, softened; 2 cup heavy cream; 10 ounce light brown sugar; 1/2 teaspoon salt; 1/4 teaspoon nutmeg; 1/2 teaspoon ground cinnamon; 9 egg yolks; 1 teaspoon vanilla extract; 1 pound plain flour; 10 ounce unsalted butter, diced; 2 whole eggs; 2 ounce cold water; pinch of salt; 1 pound plain flour; pinch of salt; 10 ounce unsalted butter, diced; 6 ounce granulated or confectioners' sugar; 2 whole eggs; 2 ounce cold water

Jason Hicks|Oct. 31, 2013 12:42 pm EST

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

Servings

8

Ingredients

20 ounce pumpkin purée (or kabocha squash)
3 cup orange juice
3 ounce grated fresh ginger
1 8 ounce package of cream cheese, softened
2 cup heavy cream
10 ounce light brown sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon ground cinnamon
9 egg yolks
1 teaspoon vanilla extract
1 pound plain flour
10 ounce unsalted butter, diced
2 whole eggs
2 ounce cold water
pinch of salt
1 pound plain flour
pinch of salt
10 ounce unsalted butter, diced
6 ounce granulated or confectioners' sugar
2 whole eggs
2 ounce cold water

Directions

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.
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.
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.