Classic Pumpkin Pie With Yogurt Whipped Cream

Classic Pumpkin Pie With Yogurt Whipped Cream 250 Image by: Classic Pumpkin Pie With Yogurt Whipped Cream 250 Author: Canadian Living

Draining pumpkin purée maximizes its flavour, eliminates excess water and makes a thick, luxurious filling. 

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: October 2011

Ingredients

  • 1 can pumpkin purée
  • 3/4 cups whipping cream
  • 3 eggs
  • 1/4 cup packed brown sugar
  • 1/4 cup liquid honey
  • 2 tablespoons brandy (optional)
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
Pastry:
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/3 cup cold unsalted butter cubed
  • 3 tablespoons cold lard cubed
  • 1/3 cup cold water (approx)
Yogurt Whipped Cream:
  • 2/3 cups whipping cream
  • 1/4 cup Balkan-style plain yogurt
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon vanilla

Method

Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.

Drizzle with water, tossing with fork until ragged dough forms and adding up to 1 tbsp more water if necessary. Shape into disc. Wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured surface, roll out pastry to 13-inch (33 cm) circle; fit into 9-inch (23 cm) pie plate. Trim, leaving 1-inch (2.5 cm) overhang; fold under and flute edge.

Line pastry with foil to cover edge; fill with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven until light golden, about 30 minutes. Remove foil and weights; bake until golden brown, about 10 minutes.

Meanwhile, in cheesecloth-lined strainer set over bowl, drain pumpkin with 2 plates set on top for 1 hour; discard liquid.

In bowl, whisk together pumpkin, cream, eggs, brown sugar, honey, brandy (if using), ginger, cinnamon, salt, cloves and nutmeg; scrape into pie crust.

Bake in 350°F (180°C) oven until crust is golden and filling is set, about 45 minutes.

Let cool on rack. (Make-ahead: Lightly cover and set aside for up to 24 hours.)

Yogurt Whipped Cream: In bowl, whip together cream, yogurt, sugar and vanilla.
(Make-ahead: Refrigerate in airtight container for up to 24 hours.) To serve, dollop over slices of pie.

Make this pumpkin pie even more special with fresh pumpkin purée made from local pumpkins. Click here to learn how.

Nutritional facts Per serving: about

  • Sodium 203 mg
  • Protein 5 g
  • Calories 359.0
  • Total fat 23 g
  • Potassium 279 mg
  • Cholesterol 119 mg
  • Saturated fat 13 g
  • Total carbohydrate 35 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 115.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Classic Pumpkin Pie With Yogurt Whipped Cream

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