RECIPE
This recipe offers a twist on the classic pumpkin pie by using a tart pan and a sweeter crust, which balances the pumpkin custard’s rich flavor. The custard is intentionally less sweet to let the pumpkin and spices shine. For an elevated touch, try toasting whole spices and grinding them fresh for a smoky-sweet essence and deeper flavor.
For the tart:
1½ cups all-purpose flour
½ teaspoon salt
1 tablespoon chopped superfine sage leaves
1 stick butter, cold and cubed
3 tablespoons maple syrup
1 egg yolk
1 or 2 tablespoons cold milk
For the filling:
3 eggs
1 can (12 ounces evaporated milk)
¾ cup brown sugar
2 cups pumpkin puree (canned or fresh)
2 teaspoons freshly grated ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
¼ teaspoon ground all spice
¼ teaspoon ground cardamom
¼ teaspoon ground clove
¼ teaspoon finely ground white pepper
¼ teaspoon vanilla extract
1 tablespoon maple syrup
1 tablespoon cornstarch
Take out of refrigerator ten minutes before use.
Heat the oven to 375° F. Roll the tart dough onto a 13–14-inch circle to fill a 9-inch dish tart pan. Press the dough gently into the tart mold. Roll the rolling pin over the top of the mold cut off excess dough. Place in the refrigerator to chill at least 30 minutes.
Once the tart dough is chilled, poke little holes in the bottom of the tart crust dough before baking it, this allows the steam to escape while its baking, so it doesn’t puff up. Place beans, pie weights or parchment paper over crust (see note). Place the shell in the oven and bake about 20 minutes until the crust us set. Take off the weight and let the bottom brown for about 10 minutes. Cool.
Adjust the oven temperature to 325° F.
In the meantime, in a large bowl, whisk together the eggs, evaporated milk, and brown sugar. Add the pumpkin puree, spices, extracts, and cornstarch, and whisk until totally smooth. At this point taste the mixture and adjust spices to taste preference. Place the tart pan on a baking sheet and pour the filling into the tart dough filling the mold.
Place in the oven and bake until the center of the pie is cooked through and does not jiggle loosely. The crust should be golden brown. This process could take up to 50 minutes. When a stick inserted into the center comes out clean, the tart is done. Take out of oven and allow to cool. After at least 10 minutes you can slip the tart through the ring mold. Cool at least 30 minutes before refrigerating to serve chilled. Serve with Nutmeg Cardamom Whipped Cream.
Before baking tart dough place a piece of parchment paper over the crust, and then place a similarly sized ovenproof dish on top to keep it flat and crisp. Pie weights work well too, as do beans, though beans can’t be used for cooking afterward. However, they can be saved and reused as weights for future baking.
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