traditional pumpkin pie

Tis the season to make pie. And, from the bounty this year I'll be a busy pie baker. The benefit for my guests they will all go home with some pie, and I'll still have some for leftovers! 

But-what if you don't have time for the making the crust? Solution, Pumpkin Crème Brûlée 


Pumpkin Pie

Makes eight servings | George Hirsch Lifestyle 

1 recipe pie dough or a 9 inch lightly pre-baked pie crust pie (*see below)

1/4 cup granulated Turbino sugar

1/4 cup light brown sugar

2 Tablespoons lite-corn syrup

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon fresh grated nutmeg

1 teaspoon grated orange zest

1 egg plus 2 egg yolks, slightly beaten

1 pound cooked + reduced Cheese Pumpkin puree, or in a pinch 1- 15 ounce can Pure Pumpkin

1/2 teaspoon vanilla

1/2 cup heavy cream

2 Tablespoons butter, melted

Fresh Chantilly Cream

Preheat oven to 425 F.

Step One: Combine sugars, salt, cinnamon, ginger, nutmeg, eggs and orange zest in small bowl. Stir in corn syrup, pumpkin, vanilla into egg and spice mixture. Gradually stir in heavy cream and melted butter. Do not whip.

Step Two: Pour into a lightly pre baked pie shell.

Step Three: Bake for 15 minutes. Reduce temperature to 350 F.; bake for a total of 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve with fresh Chantilly Cream.

Optional, to bloom the pumpkin flavor:

For best results mix step one the day before and store in a covered bowl in the refrigerator until ready to bake.

This recipe made with butter will result in a lighter and more flavorful crust. 

*George’s Favorite Pie Crust Recipe
Makes one pie or two bottom crusts

George Hirsch Pie Crust | George Hirsch Lifestyle

1/2 cup butter
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup cold milk

Chill the butter and milk before you begin. Chilling keeps the pie crust flaky and prevents the fat pieces from melting into the flour and becoming tough. 

Next, mix the flour, salt, sugar and baking powder. Cut the chilled butter into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands. The mixture should have fat lumps no larger than the size of raisins. If making pie crust in the summer time cool off the flour by measuring your flour and refrigerate one hour before making dough.

Pour in the chilled liquid just until the milk is absorbed, mixing gently with a fork. You should be able to gently press the dough into a ball. Mix the dough as little as possible: you don't want to cream the lumps of butter into the flour. A crust without lumps of butter will be dense, not flaky. Note that humidity will effect how much liquid the flour will absorb.

Split the dough into two equal parts. Pat them into balls, flattening them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes. Overnight is preferred. Chilling lets the flour absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in separate pieces which will give the crust a lighter texture when it is baked.

Add to Cart