Pumpkin Pie with Easy Press-in Crust

For Rosh Hashana, I made my usual pumpkin pie, which is based on Nick Malgieri’s recipe. I made a few changes.

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For one, I made a very deep dish pie, which needed double the amount of usual filling. Other changes, I used orange juice as my liquid and added in some honey.

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Rosh Hashana Pumpkin Pie (double recipe for extra, extra-deep pie shell)
15 ounces pumpkin puree
1/2 teaspoon salt
3 eggs
2/3 cup sugar (can use part honey)
1/2 cup orange juice
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp nutmeg
1/4 tsp. allspice
pinch cloves

Combine all and pour into a pie shell. Bake at 350 degrees for 1 hour.

Press-in Pie Shell (based on Bakewell Tart)
5 oz. all purpose flour
1 Tbl. sugar
2 1/2 oz. salted margarine, cold 
1 egg yolk
1/4 tsp. vanilla extract, optional
1/2 – 1 Tbl. cold water
Combine sugar and flour in a bowl. Cut in the margarine until the mixture resembles cornmeal. Stir in the egg yolk and cold water until the mixture clumps into little pebble-ey pieces. Sprinkle the crumbs over the pie plate and press into the bottom and sides of the pie plate to make an even layer. Chill 1/2 hour in the freezer before adding filling.

Note: this gave me enough for a deep dish pie, but the crust was very thin and there wasn’t enough for a fancy fluted edge. This should be sufficient for a normal sized pie with a fluted edge.

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One Response to “Pumpkin Pie with Easy Press-in Crust”

  1. Daring Bakers Crostata: Happy Birthday and Happy Thanksgiving! « Pragmatic Attic Says:

    […] what is Thanksgiving without pumpkin crostata (crust and filling)? I made half of the linked-to crust and pressed it into an 11″ tart pan (i.e., 1 1/2 cups […]

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