Valeries Pumpkin Pie Recipes

VALERIE'S PUMPKIN PUDDING (FOR WOLFIE)

Steps:

• In a medium saucepan, combine three cups of the milk, the pumpkin puree, cinnamon, allspice, cloves and ginger. Whisk to combine and then set over medium-low heat and bring to a gentle simmer.
• Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk.
• Whisk half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk the egg-milk-pumpkin mixture back into the saucepan. Continue to cook, now over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened, 3 to 4 minutes. Remove from the heat and stir in the vanilla and butter.
• To assemble, layer the cookies and pudding mixture in a serving dish or parfait glasses. Cover the pudding with plastic wrap and refrigerate until cold (at least 2 hours).

PUMPKIN PIE LAYER CAKE

Steps:

• Make the pumpkin filling: Combine the milk, pumpkin, granulated sugar, cornstarch, egg yolks, vanilla, pie spice and salt in a medium saucepan. Cook over medium heat, whisking occasionally, until bubbles start to form around the edges, about 5 minutes. Continue cooking, whisking constantly and getting into the corners of the saucepan, until the mixture thickens to a pudding-like consistency, about 5 more minutes. Transfer to a heatproof bowl; press plastic wrap directly on the surface and refrigerate until cooled, 1 1/2 to 2 hours.
• Meanwhile, make the cake: Preheat the oven to 325˚ F. Butter two 9-inch round cake pans; line the bottoms with parchment paper and butter the paper. Lightly dust the pans with flour, tapping out the excess. Combine the flour, baking powder, pie spice and salt in a large bowl and whisk to combine.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Add the flour mixture in three batches, alternating with the milk in two batches; beat until just combined.
• Divide the batter between the 2 pans. Bake until light golden brown on top and the center springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove the cakes to the racks to cool completely. Remove and discard the parchment.
• Put 1 cake layer on a cake stand or platter. Spread the pumpkin filling on top, leaving a 1/2-inch border. Top with the second cake layer.
• Make the whipped cream: Combine the heavy cream, confectioners' sugar, milk powder and vanilla in a large metal bowl (for the best results, chill the bowl beforehand). Beat with a mixer on medium-high speed until medium peaks form, 3 to 4 minutes. Spread the whipped cream all over the cake and refrigerate until ready to serve, at least 20 minutes. Sprinkle with pumpkin pie spice before serving.

SELF-CRUSTING PUMPKIN PIE

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Lightly spray a glass 9 1/2-inch deep-dish pie plate with cooking spray.
• For the crust: Whisk the flour, granulated sugar, baking powder and salt together in a medium bowl. Whisk the half-and-half, egg and vanilla together in a measuring cup or small bowl. Add the wet ingredients to the dry ingredients. Add the melted butter and whisk just until combined. Pour the batter into the prepared pie dish and set aside while you make the pumpkin filling.
• For the filling: Whisk the pumpkin purée, eggs, brown sugar, cornstarch, pumpkin pie spice and salt together in a large bowl, preferably one with a pour spout, or in a very large glass measuring cup with a pour spout (see Cook's Note). Pour in the half-and-half and whisk until the mixture is completely combined and smooth.
• Carefully pour the filling into the center of the pie dish over the crust batter. When all of the filling has been added there should be a 1 1/2- to 2-inch ring of batter still visible around the edges. Use a rubber spatula or spoon to slightly pull in around the edge where the crust batter and the filling meet so that the edges have a slightly fluted appearance.
• Bake until the center of the pie is almost set but is still slightly wobbly and the crust is golden brown, 60 to 65 minutes. Cool the pie on a wire rack to room temperature, about 2 hours, then refrigerate for 4 hours or overnight. Serve sliced with a dollop of whipped cream if using.

VALERIE'S PUMPKIN PIE

Steps:

• For mom's flaky pie dough: Combine the flour, granulated sugar and salt in a food processor and pulse until combined. Gradually add the butter chunks and pulse until the largest chunks are pea-size. Add the ice water 1 tablespoon at a time and pulse just until the dough begins to clump together against the walls of the processor. Dump the dough out onto a work surface and press together to make a cohesive ball, kneading once or twice if it is falling apart. Divide the dough in half, wrap each in plastic wrap and refrigerate 1 portion of the dough for 1 hour before using. (You'll be using only 1 portion of dough for the pie, so wrap the extra piece in a second layer of plastic wrap, put in a resealable plastic bag and freeze for another time.)
• On a well-floured surface with a well-floured rolling pin, roll the dough into a 9- to 10-inch round and transfer to an 8-inch pie plate. (If the rolling pin and work surface quickly become sticky, refrigerate the dough until firm, or, using a large spatula or bench scraper, transfer the dough to an 8-inch pie plate and press it into shape.) Crimp the edges and prick the bottom all over with a fork. Refrigerate the pie shell for 20 minutes.
• Meanwhile, preheat the oven to 325 degrees F.
• Place a sheet of parchment paper or foil in the pie shell and fill with pie weights, raw rice or dried beans. Bake until the edges are lightly golden, about 15 minutes. Remove the weights and paper and bake until golden and cooked on the bottom and sides, about 15 minutes more. Reduce the oven temperature to 300 degrees F.
• For the pumpkin pie filling: Combine the pumpkin, cream, brown sugar, cinnamon, nutmeg, ginger, cloves and salt in a large bowl and whisk until thoroughly blended. Stir in the bourbon, vanilla and eggs. Whisk again until thoroughly blended.
• Pour the pumpkin mixture into the pie shell and smooth the top with an offset spatula. Bake until the center wobbles slightly when shaken, 1 hour to 1 hour 10 minutes. Cool completely on a rack for about 2 hours. Serve with Cinnamon-Buttermilk Whipped Cream.
• Add the heavy cream and buttermilk to a large bowl and beat with an electric mixer until foamy. Gradually add the sugar and cinnamon while beating, then continue to beat until soft peaks form.