Wow your guests with this winner of a pumpkin pie made all the more special by its decorative border. Use three-quarters of the pastry to make the checkerboard border and use the rest to make jam-filled tarts with the kids. Or use the extra pastry to make the braided or leaf border variation. Top slices with the maple-spiked whipped cream topping.
- Portion size 8 servings
Ingredients
Filling:
Topping:
Method
In large bowl, combine flour with salt ; using pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs.
In measuring cup and using fork, beat egg yolk with vinegar until blended; pour in enough ice water to make 1/3 cup (75 mL). Stirring briskly with fork, gradually add 1/4 cup (50 mL) of the egg yolk mixture to flour mixture; mix just until dough starts to hold together, adding remaining egg yolk mixture if necessary. Turn out dough onto lightly floured work surface; knead 2 or 3 times to form ball. Flatten into disc; wrap in plastic wrap and refrigerate for at least 1 hour or for up to 3 days.
On lightly floured surface, roll out three-quarters of the pastry and fit into 9-inch (23 cm) pie plate; pierce all over with fork. Let stand for 10 minutes. (Reserve remaining pastry for another use.) Trim to rim of plate. Using sharp knife, make 1/2-inch (1 cm) long cuts at 1/2-inch (1 cm) intervals around edge of pastry shell. Fold every other pastry tab inward to create checkerboard pattern. Lightly brush rim with some of the beaten egg. Refrigerate for 30 minutes.
Line pastry shell with foil or parchment paper; fill evenly with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven for 15 minutes; lift out foil and weights and bake for about 10 minutes longer or until pastry is set and just starting to turn golden. Reduce heat to 350°F (180°C); place pie shell on baking sheet.
Filling: Meanwhile, in large bowl, whisk together pumpkin puree eggs, sugar, whipping cream, flour, cinnamon, vanilla, ginger, nutmeg, salt and allspice. Pour into pastry shell and return to oven; bake for about 1 hour or until pastry rim is brown and edge of filling is set but centre still jiggles slightly. Let cool completely on rack. Cover and refrigerate for at least 2 hours or until chilled or for up to 24 hours.
Topping: In bowl, whip cream with maple syrup; spoon onto individual servings.
Make this pumpkin pie even more special with fresh pumpkin purée made from local pumpkins. Click here to learn how.
Nutritional facts <b>Per serving:</b> about
- Sodium 489 mg
- Protein 8 g
- Calories 577.0
- Total fat 35 g
- Cholesterol 187 mg
- Saturated fat 18 g
- Total carbohydrate 61 g
%RDI
- Iron 23.0
- Folate 10.0
- Calcium 9.0
- Vitamin A 129.0
- Vitamin C 3.0
