Creamy Pumpkin Pie with Poached Cranberries
To serve, place slices of pie on individual dessert plates, spoon poached cranberries with their liquid around each slice, and top the pie with a dollop of whipped cream.
Ingredients
For the poached cranberries:
- 3/4 lb. fresh cranberries
- 1 cup ruby port
- 1/2 cup sugar
For the pie shell:
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1 Tbs. sugar
- 7 Tbs. cold unsalted butter, cut into 1/4-inch
cubes - 1/4 cup cold vegetable shortening
- 2 to 3 Tbs. ice water
For the filling:
- 16 oz. fresh or canned pumpkin puree (see
related tip at right) - 3 eggs, lightly beaten with 1 egg yolk
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. freshly grated nutmeg
- 1/4 tsp. ground mace
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1 cup sugar
- 3/4 cup half-and-half
- 1/4 cup evaporated milk
- 1/4 cup heavy cream
- Whipped cream for serving
Directions
To poach the cranberries, in a saucepan over medium heat, bring the cranberries, port and sugar to a simmer, stirring occasionally, and cook until they begin to pop, 4 to 5 minutes. Using a slotted spoon, transfer the cranberries to a baking sheet; reserve the liquid. Cool the cranberries and liquid separately, then combine them in a bowl, cover and refrigerate until ready to serve.
To make the pie shell, in the bowl of a food processor, combine the flour, salt and sugar and pulse once to blend. Scatter the butter and shortening over the flour and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, gradually add the water until large, moist crumbs form.
Turn the dough out onto a floured surface and press together to form a flat disk. Cover with plastic wrap and refrigerate for at least 1 hour.
On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer the dough to a 9-inch pie dish and fit the dough into the dish. Trim the edges, leaving a 1-inch overhang, and flute the edge decoratively with your thumb. Refrigerate for at least 1 hour before baking.
Preheat an oven to 425°F.
Line the pie shell with lightly oiled aluminum foil and fill with dried beans or pie weights. Place the pie shell in the oven, reduce the oven temperature to 375°F and bake for 25 minutes. Carefully remove the foil and beans, reduce the oven temperature to 325°F and bake until the shell is golden and cooked through, 5 to 8 minutes more. Transfer the pie shell to a wire rack and let cool.
To make the filling, in a large heatproof bowl, whisk together the pumpkin and eggs. In another bowl, combine the salt, cinnamon, ginger, nutmeg, mace, allspice, cloves and sugar and stir to blend. Whisk into the pumpkin mixture, then whisk in the half-and-half and evaporated milk. Gently stir in the cream. Set the bowl over but not touching simmering water in a saucepan and cook the filling, stirring constantly, until very warm (not hot) to the touch, 4 to 6 minutes.
Transfer the filling to the pie shell and bake until the filling is just set in the center, about 45 minutes. Transfer the pan to a wire rack and let cool to room temperature, then refrigerate until ready to serve.
To serve, spoon some of the cranberries and liquid around each slice and top with a dollop of whipped cream.
To make the pie shell, in the bowl of a food processor, combine the flour, salt and sugar and pulse once to blend. Scatter the butter and shortening over the flour and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, gradually add the water until large, moist crumbs form.
Turn the dough out onto a floured surface and press together to form a flat disk. Cover with plastic wrap and refrigerate for at least 1 hour.
On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer the dough to a 9-inch pie dish and fit the dough into the dish. Trim the edges, leaving a 1-inch overhang, and flute the edge decoratively with your thumb. Refrigerate for at least 1 hour before baking.
Preheat an oven to 425°F.
Line the pie shell with lightly oiled aluminum foil and fill with dried beans or pie weights. Place the pie shell in the oven, reduce the oven temperature to 375°F and bake for 25 minutes. Carefully remove the foil and beans, reduce the oven temperature to 325°F and bake until the shell is golden and cooked through, 5 to 8 minutes more. Transfer the pie shell to a wire rack and let cool.
To make the filling, in a large heatproof bowl, whisk together the pumpkin and eggs. In another bowl, combine the salt, cinnamon, ginger, nutmeg, mace, allspice, cloves and sugar and stir to blend. Whisk into the pumpkin mixture, then whisk in the half-and-half and evaporated milk. Gently stir in the cream. Set the bowl over but not touching simmering water in a saucepan and cook the filling, stirring constantly, until very warm (not hot) to the touch, 4 to 6 minutes.
Transfer the filling to the pie shell and bake until the filling is just set in the center, about 45 minutes. Transfer the pan to a wire rack and let cool to room temperature, then refrigerate until ready to serve.
To serve, spoon some of the cranberries and liquid around each slice and top with a dollop of whipped cream.
Serves 8 to 10.