This pie recipe was given to me by my friend Sally Darr former chef, the famous La Tulipe restaurant in New York City. The pie plate is one made by Frederique Poulain, designsbyfrederique.com.
For the pie crust:
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 stick unsalted butter, chilled, and cut into small pieces
3 to 4 tablespoons of ice water
In the bowl of a food processor. Combine flour, salt, and sugar.
Add butter and process until the mixture resembles a coarse meal, about 10 seconds.
With the machine running, add ice water in a slow, steady stream through the feed tube.
Pulse until dough holds together without being wet. It should look crumbly.
Empty dough onto a flowered surface and shape it into a round-flat disc.
Wrap in plastic and place in the refrigerator to chill for at least 1 hour.
When ready to use, place dough on a lightly floured
surface, roll the dough out to a 12- inch circle and be about 1/8–inch thick and place it onto
a 9-inch pie plate.
Gently unflood and press down to line the pie dish with the dough. Freeze until ready to bake.
Place a piece of foil in the bottom of the crust and fill with beans.
Bake crust at 400- degrees for 15 to 20 minutes, remove from the oven take out the foil and beans. Return crust to oven until light brown.
For the filling:
¼ cup brown sugar
¼ cup regular sugar
¼ dup Kyero syrup
2-3 tablespoons Molasses
Pinch of salt
Pinch ground cloves
2-3 teaspoons ground ginger
One 12 ounce can of pumpkin puree
1 ½ cups cream (1 cup heavy ½ cup light milk)
In a bowl, beat the eggs, sugars, Kyero cinnamon, salt, cloves, ginger
Add the pumpkin and cream.
Pour into pie shell.
Put the pie in the 400-degree oven immediately reduce
heat to 325. Bake 30 to 40 minutes until set.