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Joshua Weissman Pumpkin Pie shines as a hallmark of culinary innovation within the realm of traditional recipes. It’s not merely a seasonal delight; it represents a fusion of innovation and the cozy autumnal flavors. Here is Weissman’s delicious pumpkin pie recipe.
Equipment
The Joshua Weissman Pumpkin Pie Recipe requires the following equipment:
- Food Processor: For processing and smoothing the pumpkin puree. (recommendation)
- Large Pot: To simmer and reduce the ingredients for the condensed “Caramelized” milk.
- Cheesecloth: To strain excess water from the pumpkin puree if needed.
- Baking Sheet: To roast the pumpkin halves.
- Rimmed Baking Sheet: For roasting the pumpkin seeds.
- Foil: Lined on the baking sheet to aid in the roasting process.
- Parchment Paper: Used during the blind baking of the pie crust. Placed on top of the raw dough and weighed down.
- Uncooked Beans or Rice: For blind baking, to keep the pie crust flat.
- Rolling Pin: To roll out the pie crust to the desired thickness.
- Pie Tin: For shaping and baking the pie crust.
- Mixing Bowls: For combining and mixing various ingredients.
- Whisk: Used for whisking and blending ingredients.
- Measuring Cups and Spoons: For accurate measurement of ingredients. (recommendation)
- Oven: For roasting, blind baking, and baking the pumpkin pie. (recommendation)
- Cooling Rack: To cool the blind-baked pie crust and the final pumpkin pie.
- Pie Server and Plates: For serving the finished pumpkin pie.
Joshua Weissman Pumpkin Pie Recipe
Ingredients
For Crust:
- 2 cups (302g) all-purpose flour
- 1 tablespoon (13g) sugar
- 1 teaspoon (5g) fine sea salt
- 1 cup (226g) cold unsalted butter
Condensed “Carmelized” Milk:
- 3.5 cups (828 ml) whole milk
- 1/2 cup (118 ml) heavy cream
- 1 cup (230 g) granulated sugar
For Pumpkin Pie Filling:
- 15 oz (425g) roasted pumpkin puree (or a 15 oz can, if preferred)
- 1 1/4 cups (396g) caramelized milk and cream (sweetened condensed milk)
- 2 eggs + 1 egg yolk
- 1.5 teaspoons (3g) ground cinnamon
- 1 teaspoon (2g) ground ginger
- 1/4 teaspoon (1g) ground cloves
- 2 teaspoons (6g) vanilla extract
- 1/2 teaspoon (2g) sea salt
- 1/4 teaspoon (much less than 1g) fresh grated nutmeg
For Serving (make sure the pie is cooled completely):
- Whipped cream
- Dust with cinnamon or fresh grated nutmeg
*Notes on Crust: You can also make the crust by using a hand-held pastry blender, or you can just use your hands to break up the butter into the flour.
Instructions
Pumpkin Puree:
- Cut the top and bottom of the pumpkin, halve it, and remove all the seeds.
- Coat with oil, place on a foil-lined baking sheet, and roast at 400°F or 205°C for 40 minutes or until soft.
- Peel off skins or scrape off. Process in a food processor until smooth. If watery, drain in cheesecloth for a few minutes until the desired thickness.
Condensed “Caramelized” Milk:
- Combine whole milk, heavy cream, and granulated sugar in a large pot. Whisk together.
- Set pot over medium-high heat until simmering.
- Once it simmers, reduce heat to medium and simmer, whisking intermittently until reduced to 1.25 cups or 300 ml, about 25 – 30 minutes. **The consistency should match that of sweetened condensed milk at room temperature.
Pie Crust:
- In a food processor, add flour, sugar, and salt. Pulse to incorporate dry ingredients.
- Add 1 cup of butter cut into small cubes. Pulse until pea-sized bits form.
- Mix in ice water slowly until a cohesive dough forms.
- Flatten into a disk, wrap, and chill for 20 minutes.
- Roll out on a floured surface to a quarter-inch thickness, ensuring it matches the pie tin with an overhang.
- Fold the dough in half, then fold in half again to form a triangle. Unfold in the center of the tin.
- Trim excess dough, crimp the edges, and refrigerate to firm and prevent shrinkage.
- Blind bake the crust with parchment paper and uncooked beans or rice, keeping the bottom flat. Bake at 400°F for 15-18 minutes. Cool to room temperature after obtaining color.
Filling:
- Mix all filling ingredients to make custard.
- Pour custard into a prepared 9-inch pie pan.
- Bake in a 325°F oven for 1 to 1 hour and 10 minutes or until custard is completely set.
- Cool, and serve with whipped cream and fresh nutmeg as desired.
What to Serve with
Joshua Weissman’s Pumpkin Pie is a classic dessert that pairs well with a variety of complementary flavors. Here are some delicious accompaniments to serve with Pumpkin Pie:
- Whipped Cream: A dollop of freshly whipped cream adds a light and airy texture that balances the richness of the pumpkin pie filling. You can flavor the whipped cream with a hint of vanilla or cinnamon for extra flavor.
- Vanilla Ice Cream: Serve a scoop of creamy vanilla ice cream alongside a slice of warm pumpkin pie for a delightful contrast in temperature and texture.
- Caramel Sauce: Drizzle warm caramel sauce over each slice of pumpkin pie for a decadent and indulgent treat. The caramel adds a sweet and buttery flavor that enhances the pumpkin spice notes.
- Chai Tea: Pairing pumpkin pie with a cup of spiced chai tea creates a cozy and comforting combination. The warm spices in the chai complement the flavors of the pumpkin pie beautifully.
- Pecan Praline Topping: Sprinkle chopped pecans and brown sugar over the pumpkin pie before baking for a crunchy and caramelized topping that adds texture and flavor.
- Apple Slices: Serve thinly sliced apples alongside pumpkin pie for a refreshing and seasonal accompaniment. The crisp texture and tart flavor of the apples provide a nice contrast to the creamy pumpkin filling.
- Cranberry Sauce: Spoon a dollop of tangy cranberry sauce onto each slice of pumpkin pie for a festive and flavorful twist. The tartness of the cranberries complements the sweetness of the pie filling.
- Hot Chocolate: Enjoy a mug of rich and creamy hot chocolate alongside a slice of pumpkin pie for the ultimate indulgent dessert pairing. The combination of warm chocolate and spicy pumpkin is sure to delight your taste buds.
These are just a few ideas to help you create a delicious and memorable dessert experience with Joshua Weissman’s Pumpkin Pie. Feel free to mix and match flavors to suit your personal preferences!
How to Store
To properly store Joshua Weissman’s Pumpkin Pie, follow these steps:
- Cool Down: Allow the pumpkin pie to cool completely to room temperature after baking. This usually takes about 2 hours.
- Cover: Once cooled, cover the pumpkin pie loosely with aluminum foil or plastic wrap. Make sure to cover the entire pie, including the edges of the crust, to prevent it from drying out.
- Refrigerate: Place the covered pumpkin pie in the refrigerator. It’s essential to refrigerate pumpkin pie promptly, especially if it contains perishable ingredients like eggs and dairy. Store it in the refrigerator for up to 3-4 days.
- Avoid Moisture: Make sure there’s no excess moisture inside the storage container. Moisture can cause the crust to become soggy. If you notice any condensation forming, gently blot it with a paper towel.
- Reheating: Before serving, you can reheat individual slices of pumpkin pie in the oven at 350°F (175°C) for about 10-15 minutes. Alternatively, you can enjoy it cold or at room temperature.
- Freezing: If you want to store the pumpkin pie for a more extended period, you can freeze it. Wrap the cooled pie tightly in aluminum foil or plastic wrap, then place it in an airtight freezer bag or container. Pumpkin pie can be frozen for up to 1-2 months.
By following these steps, you can store Joshua Weissman’s Pumpkin Pie properly and enjoy it over several days or even weeks. Just remember to keep it refrigerated to maintain its freshness and quality.
Weissman’s commitment to perfection shines through in every step, from roasting pumpkins to crafting the perfect pie crust and the luscious spiced filling. Through his recipe, the humble pumpkin pie becomes an extraordinary culinary creation, inviting us to savor the essence of fall in every bite.
Joshua Weissman pumpkin pie is not just a dessert; it’s a celebration of the artistry that transforms a simple recipe into a memorable culinary experience. Whether enjoyed at a holiday gathering or a cozy evening at home, this pumpkin pie recipe reflects the spirit of creativity and passion that defines Weissman’s approach to the culinary arts.
