Recipe: Stirling's Sugar and Spice Pumpkin Pie
Category: Classic
We do love pumpkin pie; it's a classic for a reason. Here's Stirling's entry into this classic form of pie. She bakes up one of the prettiest pies we've seen, courtesy of cute crust cutters from Williams-Sonoma. She also has great step-by-step photos to guide you in recreating this crust.
11_14_2008-Pumpkin02.jpgWhere is this recipe from? The recipe for the crust is from my friend, Shirley's, grandmother. Shirley also gave me the tip of using waxed paper. It makes transferring pie crusts almost fool proof!
The pumpkin filling is from the November 2008 issue of Fine Cooking. They say that this is the perfect pie, and I think they may be right.
Why is this the BEST pie recipe you've got? The filling is undeniably delicious because of the heavy cream and the eggs. The many spices mixed with the cognac make this pie Thanksgiving worthy. I made the pie for a friend's birthday a couple of weeks ago and got lots of quiet eaters! People loved how smooth and flavorful it is. Yum!
The leaves around the edge, of course, taste the same as the rest of the crust, but they give the edge polish and heightens expectations. I prefer a crust with more shortening than butter because it makes the crust flaky, but different shortenings give the crust different flavors. I use an
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The recipe makes enough for 2 9" pie crusts. You will have plenty, so don't worry if the edges look cracked. The edges will be cut off and used for edge decoration. When the crust is much larger than your pan, carefully lift the top layer of wax paper off the crust. Turn over the crust and transfer it to the pan. Make sure that it is even. Then you take the top layer of wax paper off. Cut off the extra crust. Roll out the extra crust and punch out leaf designs for the edge of the pie shell (see picture). I bought the leaf stamp at Williams and Sonoma, but you can do the same with a paring