Super-Silky Pumpkin Pie With Brown-Butter Crust

Super Silky Pumpkin Pie 

With Brown-Butter Crust

This take on the classic pumpkin pie has a sophisticated flavour profile, yet it’s surprisingly easy to pull together. Since everything can be mixed in a couple of bowls and you don’t need to roll out the dough, this pie is a snap to bake up.

Ingredients:

Brown-Butter Crust:
1/2 cup (125 mL) unsalted butter
1 1/4 cups (310 mL) all-purpose flour
1/3 cup (80 mL) granulated sugar
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) kosher salt
1 large egg yolk
1 tbsp (15 mL) ice-cold water

Filling:
2 cups (500 mL) pumpkin purée (not pumpkin pie
   filling)
1 large egg
2 large egg yolks
1/3 cup (80 mL) granulated sugar
1/2 cup (125 mL) heavy cream
3/4 cup (175 mL) sweetened condensed milk
2 tbsp (30 mL) liquid honey
2 tsp (10 mL) vanilla
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) freshly grated nutmeg
1/8 tsp (0.5 mL) ground cloves
Generous pinch of kosher salt

Directions:                                                                                           Prepare brown butter by melting butter in a medium saucepan, set over medium heat. Cook, swirling occasionally until butter is deep golden-brown, 5 to 8 minutes. It’s okay if there are dark flecks. Spoon the butter into a bowl leaving any burnt bits behind. Refrigerate until firm, 1 to 2 hours.

Cut brown butter into chunky pieces, then refrigerate until firm. When firm again, add flour, sugar, baking powder and salt to a medium bowl. Whisk until mixed. Whisk in egg yolk and cold water. Remove any raggedy bits from whisk and add to bowl. Add prepared brown butter. Using your fingers and thumbs, mix butter into flour mixture until mixed. Begin to knead the dough until it comes together. If needed, add another 1 tbsp (15 mL) cold water. Continue kneading until you have a rough ball.

Press dough over the base of a greased 9-inch (23-cm) fluted tart pan. Using the base of a measuring cup, press dough to create an even layer over bottom of pan and push dough up sides of tart pan. Using your fingers and thumbs, create an even edge. Using a fork, poke holes over surface of dough. Freeze until firm, about 30 minutes.

 Meanwhile, preheat oven to 350°F (177°C).

When oven is preheated and pastry shell is firm, set tart pan on a baking sheet. Line with parchment and fill with pie weights (see TIP on p. 60), bake in centre of preheated oven for 15 minutes. Remove to a rack. Let cool for at least 15 minutes.

Meanwhile, prepare filling. Whisk pumpkin purée with egg, egg yolks, sugar and cream in a medium bowl. Fine-strain through a sieve into another bowl, using the base of a ladle to press the mixture through the sieve. Discard any thick solids that remain in sieve—you will have about 2 tbsp (30 mL) to discard. Whisk the puréed pumpkin mixture with condensed milk, honey, vanilla, spices and salt.

When baked shell has cooled, pour pumpkin mixture into partially baked shell. Bake in preheated 350°F (177°C) oven until slightly jiggly, 35 to 50 minutes. Remove to a rack to cool completely. When cool, refrigerate until chilled and firm.    Makes 10 servings