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Alan's Pumpkin Pie

Makes: 10 servings
Prep 25 mins Freeze 10 mins Bake 375°F1 hr 25 mins Cool 1 hr
Alan's Pumpkin Pie
Ingredients
  • 1  portion Alan's Pie Pastry, (recipe below), or 1 rolled refrigerated unbaked pie crust
  • 1 1/4  cups  canned pumpkin
  • 2/3  cup  packed brown sugar
  • 1 1/4  teaspoons  ground ginger
  • 1  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground cloves
  • 2  eggs, lightly beaten
  • 2/3  cup  milk
  • 1/2  cup  whipping cream
  • 1/2  teaspoon  vanilla
  • 1  recipe Hazelnut Mousse (recipe below)
Directions

1. Preheat oven to 375 degrees F. Roll out pastry, flouring work surface and rolling pin as needed, to a circle about 12 inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Place in freezer 10 minutes. Line pastry with foil pie pan (see Blind Baking, below); fill with dried beans or pie weights. Place on a foil-lined baking sheet. Bake 30 minutes. Carefully remove foil pie pan. Bake 5 minutes more. Cool on wire rack. (If using rolled refrigerated crust, bake according to package directions.)

2. In a saucepan combine pumpkin, brown sugar, ginger, cinnamon, salt, and cloves; cook and stir over medium heat for 4 to 5 minutes to integrate flavors. Remove from heat.

3. Beat in eggs; add milk, cream, and vanilla. Pour mixture into prepared pie crust. Bake for 50 minutes or until a knife inserted near center comes out clean. Cool on wire rack 1 hour. Refrigerate to store. Serve with Hazelnut mousse. Makes 10 servings.

Alan's Pie Pastry
Ingredients
  • 3 3/4  cups  all-purpose flour
  • 1  tablespoon  sugar
  • 1/2 - 1  tablespoon  kosher salt
  • 1/2  teaspoon  baking powder
  • 1 3/4  cups  unsalted butter
  • 2/3  cup  ice-cold water
  • 2  tablespoons  sour cream
  • 1  teaspoon  vinegar
Directions

1. In a very large bowl combine flour, sugar, kosher salt, and baking powder. With a pastry blender cut in butter leaving chunks the size of peas. Combine water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen.

Nutrition Facts (Alan's Pumpkin Pie)
  • Servings Per Recipe 10,
  • cal. (kcal) 288,
  • Fat, total (g) 17,
  • chol. (mg) 89,
  • sat. fat (g) 10,
  • carb. (g) 31,
  • Monounsaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 17,
  • pro. (g) 4,
  • vit. A (IU) 5199,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 130,
  • Potassium (mg) 156,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Hazelnut Mousse
Ingredients
  • 1/4  cup  pasteurized egg whites
  • 1/4  cup  water
  • 1/2  cup  sugar
  • 1  cup  whipping cream
  • 1 8  ounce carton  mascarpone cheese
  • 2  tablespoons  Frangelico or other hazelnut liqueur (optional)
  • 1/3  cup  hazelnuts
Directions

1. In mixing bowl beat pasteurized egg whites until soft peaks form (tips curl over when beaters are lifted). In small saucepan combine water and sugar; cook and stir over medium heat until sugar is dissolved and mixture comes to a boil. Clip a candy thermometer to side of pan. Cook at a steady boil over medium heat until mixture reaches 240 degrees F (about 5 minutes). Beat egg whites on high speed, slowly pouring in the hot sugar mixture (pour against side of bowl, not in the beaters). When all of sugar mixture is added, continue beating 5 minutes more to cool mixture. In a large bowl whisk together whipping cream and mascarpone cheese. Whisk in the Frangelico or other hazelnut liqueur, if desired, and the hazelnuts. Whisk in cooled egg whites. Sprinkle with remaining hazelnuts. Serve with Pumpkin Pie.

Nutrition Facts (Alan's Pumpkin Pie)
  • Servings Per Recipe 10,
  • cal. (kcal) 288,
  • Fat, total (g) 17,
  • chol. (mg) 89,
  • sat. fat (g) 10,
  • carb. (g) 31,
  • Monounsaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 17,
  • pro. (g) 4,
  • vit. A (IU) 5199,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 130,
  • Potassium (mg) 156,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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