Also known as “Finger pie” and “Amanda’s $100 Pie”. If you don’t know the story of why this pie is so infamous and why I have no feeling in my left thumb, please read the full account here.
Tomorrow we go to one of my favorite parties of the whole year (second only to Thanksgiving), a Halloween shindig put on by some good friends of ours. I have a killer costume ready and waiting. (I promise pictures tomorrow!) I’m getting pretty stoked.
But I can’t come empty-handed! Matt, I’m sure, will bring mead, and I feel compelled by natural law to bring my damn pie.
This recipe has evolved over years of my learning (by doing) how to cook and working my way through some awful kitchen equipment in the process (thank you again, Mom, for the oven!). It’s essentially a combination of Martha Stewart’s and Williams-Sonoma’s pumpkin pies with some alterations.
Nine-Fingered Pumpkin Pie
For this pie you will need a deep-dish (2″ deep x 9″ wide) pie pan.
For the crust:
1-1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp sugar
1 stick butter
For the filling:
1 pie pumpkin or 1 15-oz can pumpkin puree
1-1/4 cups brown sugar
1 tbs cornstarch
1/2 tsp salt
1-1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp grated nutmeg
1/8 tsp ground cloves
1 cup heavy cream
1. (If you want to use canned pumpkin skip to step 2.) Preheat oven to 400 degrees. Cut pumpkin in half and scoop out guts, leaving no strings or seeds behind. Slice through in several places on both top and bottom to vent steam and place, cut side down, on an aluminum foil-covered baking sheet. Bake until soft, about 50 minutes. When cool enough to handle, scoop flesh out of rind (it should pretty much fall out on its own) and puree or mash until smooth. Reserve 2 cups for this recipe.
2. Meanwhile, whisk together the flour, salt, and sugar. Cut in the butter with a pastry cutter or a food processor. You may need to add a few tablespoons of cold water to achieve a crumbly but cohesive texture. Many recipes recommend chilling the dough before rolling it but I seem to have better luck rolling it out right away and using absurd amounts of flour. Fit your crust into the pie pan and decorate as you wish. If you have left over crust you can cut out decorative things (leaves or pumpkins, for instance) and place them on top of the filling when it is time to bake. ( I don’t do this. I eat the leftover bits. Raw. With coffee. Mmmm . . . .)
3. In a bowl, whisk together brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves. Add the pumpkin puree, eggs, and cream and whisk to combine.
4. Pour the filling into the crust and bake until the center is set, about an hour. You may want to cover the edges with tin foil or crust guards after 30 minutes to prevent overbrowning.
5. Let cool at least 2 hours before trying to serve. I recommend serving with real whipped cream sweetened with sugar and vanilla extract. You can also spike the whipped cream with Grand Marnier or Kahlua or Irish Cream or whatever floats your tipsy little boat.