Simon Doonan’s Pumpkin Pie by Alice Waters
“Chefs come and go, but, for me, Alice is still the Queen. An innovator and a poet, she was the first person to focus on using local organic ingredients. I worship at the temple of La Waters.”
What You’ll Need:
1 10-ounce disk pie dough
1 2-pound sweet pumpkin (Sugar Pie, Long Pie or Cinderella pumpkin varieties or butternut squash), equivalent to roughly 15 ounces (1-1/2 cups) pumpkin purée
1 cup cream
2 teaspoons flour
1/4 cup brown sugar
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
pinch of fresh-ground black pepper
whipped cream (optional)
Cut the squash in half and scoop out the seeds. Place the halves cut side down on an oiled or parchment-paper-lined baking sheet. Bake in a 350 degree F oven until the squash is tender throughout, about 45 minutes to one hour. The time will vary depending on the type of squash you have chosen. Remove from the oven, let cool, and then scoop the flesh from the peel. Purée in a food mill or mash with a spoon or potato masher. Soften pie dough at room temperature. Roll out the dough into a 12-inch circle. Line a 9-inch pie pan with the pastry. Refrigerate for at least 1 hour.
Preheat the oven to 375 degrees F. Prick the bottom all over with a fork. Line the shell with a piece of foil or parchment paper and fill with a layer of dried beans reserved for this purpose (or other pie weights). bake in a 375 degree F oven for 15 minutes, or until lightly golden around the edge. Take the tart out of the oven; remove the foil and the weights. Return to the oven and cook for another 5 to 7 minutes, until the tart is even light golden brown. Set aside to cool.
In a small saucepan whisk together 1/4 cup cream with the flour. Heat the mixture over low heat until it comes to a boil and thickens. Slowly whisk in the rest of the cream. Continue whisking until the mixture returns to a boil. Remove from the heat. Measure 15 ounces of pumpkin purée. Whisk the purée and eggs together in a medium bowl. In another bowl combine the brown sugar, granulated sugar, cinnamon, cloves, ginger, salt and pepper. Stir the sugar and spice mixture and the thickened cream into the pumpkin mixture. Pour into the prebaked pie shell and bake for 45 to 50 minutes, until the center us almost set. If the edges are browning too quickly, fit a ring of foil around the rim. Let cool completely on a rack before cutting.