Poetic Pumpkin Pie Food

IF YOU WANT TO MAKE THE PERFECT PUMPKIN PIE, TRY MOLLY YEH'S DECADENT RECIPE

Steps:

• Combine your water and apple cider vinegar and then put it in the fridge (or freezer) so it becomes very cold. I let mine sit in the fridge for about 1 hour.
• In a large bowl or food processor, mix flour, salt, and sugar. Cut butter into chunks and add it to the mix, using a food processor or hands to mix it together until it's mostly combined, forming a mealy texture. (It's OK if there are still butter chunks). Then, take the cold water and apple cider vinegar mix and drizzle it onto your flour and butter mixture. Use your hands or food processor to combine until a dough forms. If your dough is dry, add a little cold water - drops at a time - until the dough comes together. (Note: I used a handheld dough blender to break down the butter into the flour, which worked very well.)
• Once you have a dough, press it down into a circular shape. Wrap it in plastic wrap and put it in the fridge for 30 minutes.
• Preheat your oven to 425°F. Take your dough out of the fridge and roll it out onto a clean, floured surface to form a 12-inch circular shape. Roll dough onto your pie baking dish and gently press it into to fit the shape of the pan. Cut off excess dough around the edge. Using a fork, prick the bottom of your crust. Then, using your fingers, gently press crimps into the edges of the dough. Put your plated crust into the freezer for 15 minutes.
• After 15 minutes, take your crust out of the freezer and layer parchment paper over it. Fill the paper with pie weights, dried beans, or dry rice, and bake for 15 minutes. Remove the parchment paper and whatever you used as a weight, and then bake the crust again for 3-5 minutes, until pale.
• Put a large pot on your stovetop and set it to medium-high heat. Add pumpkin puree and the granulated sugar, brown sugar, and maple syrup. Allow the mixture to come to a simmer, then reduce to medium heat, allowing the sugars to caramelize for about 10 to 15 minutes. Then reduce your heat to medium-low and stir in the milk and heavy cream.
• In a separate bowl, gently whisk your eggs and egg yolks together. Using a soup ladle, add small amounts of your pumpkin mixture to your eggs, all while continuously whisking the eggs. (By tempering the eggs, you're ensuring that they blend into your hot pumpkin mixture without overcooking).
• Once the eggs are fully blended into your pumpkin mixture, add the contents of the egg bowl back into your large pot and stir. Add the cinnamon, nutmeg, and vanilla and then whisk to ensure all ingredients are thoroughly combined.
• Add the pumpkin mixture to your pie crust and bake for 30-40 minutes. You want the edges of your pie to set but the center to still jiggle - this helps avoid cracks in your pie.
• After baking, remove your pie from the oven and allow it to cool completely. Once cooled, top with fresh whipped cream and cinnamon, and then serve and enjoy!

PUMPKIN PIE

Steps:

• Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
• Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
• Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
• Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.