19 October 2023

Perfect Pumpkin Pie - ThermoWorks Giveaway

Perfect Pumpkin Pie - ThermoWorks Giveaway / www.delightfulrepast.com

With the autumn baking season upon us, it's time for the annual quest for the perfect pumpkin pie
and to take stock of our kitchen tools to make sure we have what we need in the months ahead. 

The Pie

I've posted Pumpkin Pie before, including ones made with canned evaporated milk, but I can't buy organic evaporated milk just anywhere, so I developed a recipe I can make with readily available organic milk and cream. 

When I make pumpkin pie for just us, I use just 1/4 cup of sugar. I know, I know, it sounds extreme; but we love it. However, knowing other people might not, I would use 2/3 cup when making the pie for guests. But lately I've tried out a 1/2-cup version on some of them and they've loved it, so this recipe says "1/2 cup (3.5 ounces/99 grams) sugar." I hope you'll try it!

I've posted lots of different pie crusts, including gluten-free pie crust, made with different techniques. This is my favorite recipe using a food processor. If you don't have a food processor, you can easily adapt it to making it by hand. Food-processor all-butter pastry has a tendency to be difficult to cut with a fork, but I've included some significant changes/additions I've made to make the crust fork-tender. It's foolproof; you can't mess this up!

You just need one crust for a pumpkin pie, of course; but never waste time making just one crust. Always make the double-crust recipe and store one in the refrigerator for a few days or in the freezer for a couple months. It's very satisfying seeing a little stack of dough disks in the freezer ready for future pies! 

I've also posted various methods over the years to help you avoid the dreaded "soggy bottom," including fully prebaking the pie shell or using a pie tin on a pizza stone; but I wanted to find a way to have a lovely crisp, golden, un-soggy bottom using my all-time favorite pie plate, the classic 9-inch Pyrex glass pie plate. If you've had any of these challenges, I hope you'll find something here that works for you.

The Giveaway

And, just in time for your fall baking, a giveaway from ThermoWorks of some of my favorite, tried-and-true, in-constant-use items! The Hi-Temp Silicone Kitchen Kit (in your choice of 10 colors): One Medium Silicone Spatula (12.5"), One Mini Silicone Spatula & Spoonula set, Two 7" Round Silicone Trivets, One Large 9" x 12" Trivet, and One Small Silicone Brush. And drumroll please, my favorite kitchen timer: the TimeStack quadruple timer (in your choice of 10 colors) that shows you all four displays and alarms at once. You can even record your own voice for each alarm.

The hotpad/trivets are amazing! I've tried all kinds, and these are the best. Super sturdy, yet flexible, and very grippy, they are my favorite hotpads. As trivets when cooking, baking, or serving a meal buffet- or family-style, they protect your tabletop or countertop from hot dishes and pans, round or rectangular. And hot pans and casseroles won't slide off these trivets.

Perfect Pumpkin Pie - ThermoWorks Giveaway (Hi-Temp Silicone Kitchen Kit) / www.delightfulrepast.com

And the TimeStack—
Why do I need a four-channel timer in my home kitchen? Because we use a timer for everything: brewing tea several times a day, checking the rising bread dough, baking, getting the laundry out of the dryer, watering the fruit trees for a certain length of time. We even use a timer as an alarm clock on those rare occasions when we need one. You'll wonder how you ever lived without it! 

Perfect Pumpkin Pie - ThermoWorks Giveaway (TimeStack) / www.delightfulrepast.com

These items make wonderful gifts as well. You'll find the giveaway rules below the recipe. And do leave a comment, even if you're not entering the giveaway. I love your comments! Happy Autumn! 

Perfect Pumpkin Pie - ThermoWorks Giveaway / www.delightfulrepast.com

Pumpkin Pie

(Makes one 9-inch pie, 8 servings)

The Pastry - Food Processor Method

(for two single-crust pies or one double-crust pie)
2 1/4 dip-and-sweep cups (11.25 ounces/319 grams) unbleached all-purpose flour
1/4 dip-and-sweep cup (1.06 ounce/30 grams) tapioca flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (8 ounces/227 grams) unsalted butter, cut into 1/4-inch slices
1 large egg, lightly beaten
4 tablespoons (2 fluid ounces/59 ml) ice water
1 tablespoon apple cider vinegar

The Filling

1/2 cup (3.5 ounces/99 grams) sugar
2 tablespoons non-GMO cornstarch
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
3 large eggs
1 15-ounce (425 grams) can pumpkin (not pumpkin pie filling) or 1 3/4 cups pumpkin puree
3/4 cup (6 fluid ounces/177 ml) milk
1/2 cup (4 fluid ounces/118
 ml) heavy cream

1 Weigh/measure flour, sugar, and salt in 2- to 2.5-quart mixing bowl. Whisk vigorously for about 30 seconds to "sift." With food processor's metal blade in place, scoop out half (1 1/4 cups) the flour mixture into the work bowl of the food processor. Spread the butter slices evenly over the fairly even flour mixture. Pulse until no dry flour remains and mixture is starting to form clumps of dough, about 25 to 30 one-second pulses. Don't get hung up on counting the number of pulses, just watch for the clumping to begin. With a silicone spatula, spread dough evenly around the work bowl. Sprinkle with the remaining flour and pulse until the dough is just barely broken up, about 5 1-second pulses.

2 Transfer the dough back to the 2- to 2.5-quart mixing bowl. If the kitchen very warm, cover and refrigerate the dough for 10 minutes or so before proceeding. Sprinkle the dough with the egg-water-vinegar mixture and use the spatula to fold and press the dough until it comes together into a ball.

3 Turn the dough out, dividing onto two pieces of plastic wrap and flatten each slightly into a 4- to 5-inch round disk. Wrap and refrigerate for at least 2 hours or up to 3 days. You can even freeze the dough, wrapped well, for up to a month. To defrost the dough, move it from freezer to refrigerator for one day before using it. Let thoroughly chilled dough stand at room temperature for 10 to 15 minutes for easier rolling.

4 In medium bowl (using a 2-quart glass measure makes it easy to pour the filling into the crust), whisk together sugar, cornstarch, salt and spices. Whisk in the eggs, then the pumpkin and then the milk and cream. Refrigerate filling until ready to fill the pie shell, up to a full day.  

5 For single-crust pie: On lightly floured surface with lightly floured rolling pin, roll out the dough to 13 inches in diameter and 1/8 inch or so thick. Transfer the dough to the pie plate, pressing the dough (but not stretching it) to fit the pie plate, getting down into the corners, with a half- to one-inch overhang (trim with knife or scissors). Cover with the reserved piece of plastic wrap and chill for 10 minutes before fluting the edge. Cover and return to refrigerator while the oven heats up.

6 Put the oven rack in the lowest position. Preheat the oven to 450F/230C/Gas8. Pour the filling into the chilled unbaked shell and place it on a parchment-lined baking sheet to catch any butter drips. As soon as you put the pie in the oven, reduce temperature to 425F/220C/Gas7. Bake for 20 minutes. Reduce heat to 350F/180C/Gas4. Bake for about 40 to 45 minutes (after about 15 minutes, I put on a pie crust shield to ensure that the crimped edge doesn't burn), or until knife inserted midway between edge and center comes out clean or until it registers 185F/85C on an instant-read thermometer.

Note: After you've made pumpkin pie a few times, you can tell just by looking whether or not it's done. It will look darker and shinier and will have puffed up a bit and then fallen, and it should be fairly firm but still have a little jiggle left in the center (unless, of course, you're making it for Mr Delightful who wants his pie very firm, no jiggle!).

7 Cool on wire rack for 2 hours, then lay a square of wax paper over the top and refrigerate for at least 3 hours. Serve with softly whipped cream. I sweetened and flavored 1 cup of heavy whipping cream with 4 teaspoons of real maple syrup and 1 teaspoon of vanilla extract. And I sometimes garnish with a sprinkling of cinnamon sugar.

Note: Leftovers can be stored in the refrigerator for up to 3 or 4 days. As if!

Perfect Pumpkin Pie - ThermoWorks Giveaway / www.delightfulrepast.com
My pumpkin pies often crack because I overbake them to
suit Mr Delightful's preference for a very firm custard.

ThermoWorks TimeStack and Kitchen Kit Giveaway

This giveaway is open to readers in the US* who are 18 years of age or older. To enter, leave a comment below (one entry per person). Be sure to tell me what color you prefer. Please include your email address in the body of your comment. If your name is drawn and I have no way to contact you, you will be disqualified. Must enter by 11:59 p.m. Eastern time Tuesday October 31.

* If you are outside the US but would like to have this sent to someone you know in the US, go ahead and enter!

The winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday November 9. If I don't hear back from the winner of the random drawing by noon Eastern time Friday November 3, a new winner will be selected from the original entrants (those who commented before the giveaway deadline).

Disclosure: ThermoWorks provided the timer and kitchen kit for review purposes and for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!


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Thomas "Sully" Sullivan said...

There’s something to be said for living vicariously this time of year. I just read Jean’s virtual recipe for pumpkin pie and I’m sated. Baking it myself? …way above my pay grade. I do have some range in my otherwise finnicky tastes, however, when it come to real treats like this one. A soggy bottom pumpkin pie is OK by me. ‘Specially if it’s been sitting in the ‘fridge a couple of days (time enough for the juices to intermingle). 5 cleavers!

Lynn and Precious said...

Dear Jean, thank you for your comments on Precious vet visit. I am so sorry to hear about your ginger boy. We love 'em for so long, but they leave us too soon. Thank you for all your fun recipes. I enjoy even when I don't always make some. Happy Fall, Lynn and Precious xx

Jean | DelightfulRepast.com said...

Such an honor, Sully, to get the 5 cleavers award! "I do have some range in my otherwise finnicky tastes"—love that!

Jean | DelightfulRepast.com said...

Thanks so much, Lynn. I, too, enjoy reading about recipes even when I don't make them!

Anonymous said...

Hi Jean! Your attention to every detail makes baking so much easier! I have learned a lot through your tips! I am excited about an opportunity to win, the giveaway sounds amazing! Many blessings to you!

Jean | DelightfulRepast.com said...

Thank you, Anonymous. Please be sure to send me your partial name and email address for the giveaway.

Quinn said...

I love that you've created a work-around for organic evaporated milk! And that you are using less (and less) sugar in a pumpkin pie recipe...pumpkin is so sweet already. And also that you specifically say your processor recipe for dough can also be made by hand; I'm beginning to consider getting a food processor, but that could mean another decade of pondering before taking any action. Also, I can't remember the last time I made whipped cream, but the thought of using maple syrup to sweeten it will definitely send me in that decadent direction. I have already pinned this recipe :)
Thank you for the giveaway opp (in white), because like you, I am always setting a timer for the same/different things, over and over: q dot piper at hotmail dot com

Samantha said...

Hello! I just found your blog through a comment you made on a blog six years ago(Richly Rooted.) I love the internet haha. We are so looking forward to cozy baking season. We are gluten free and dairy free and then also egg free for my husband, but I truly see it as a fun adventure to figure out how to cook and bake our favorites :) your version of pumpkin pie sounds and looks delicious. I really miss organic cream.
I would love to enter the giveaway! My email is samantha.thorson.garrett@gmail.com and I like the charcoal color :)

Jean | DelightfulRepast.com said...

Quinn, thank you soooo much. I really enjoy when a post solves a problem for someone. And, yes, that timer is the way to go for those of us who are frequent timers!

Jean | DelightfulRepast.com said...

Thanks, Samantha. Fun hearing how you found my blog! It *is* an adventure when going GF, dairy-free, and egg-free. I have a gluten-free category on my Recipes index page. You might find something helpful there.

Life Images by Jill, West Australia said...

I've never made pumpkin pie - but it sounds delicious with all those spices - I might need to try it. Enjoy your week. I am joining you at Peabea's scribbles linkup.

Jean | DelightfulRepast.com said...

Jill, thank you so much. I hope you will!

Peabea Scribbles said...

Now all I can think about is having a piece of pumpkin pie. :) My mom always made them from scratch using the actual pumpkin. I use to make the pies, but I used canned pumpkin. Now, I just buy one. I'm so lazy. Your's sounds so amazing. Thanks for sharing the recipe. I may just try baking again. Thanks for visiting me and sharing, and leaving a lovely comment.

chickenruby said...

It looks delicious, but I just can't eat Pumpkin in anything, too bitter for me.
Thanks for joining in with #pocolo

Jean | DelightfulRepast.com said...

Peabea, thank you. Maybe you'll get in a baking mood one day and give this a try! Thanks for the visit!

Jean | DelightfulRepast.com said...

Thanks, Suzanne. I must say that if you find pumpkin bitter, it's probably the brand you are buying. I have had a couple of brands that were just awful. Maybe ask someone in your area who makes pumpkin pies what brand they use.

Slabs said...

I am not a pumpkin pie eater, although I love pumpkin as a veggie with my meals.
Thank you for sharing your links with us at #284 SSPS Linky. See you again next week.

Jean | DelightfulRepast.com said...

Esme, thank you. I also like pumpkin as a vegetable side or in a savoury soup.

ellen b. said...

The spices sound like a delicious combination for the pumpkin pie. As far as the giveaway goes, blue and blue. ellen.bayles@gmail.com

Jean | DelightfulRepast.com said...

Thanks, Ellen. And good choice—that's a pretty shade of blue!

TONY said...

Pumpkin Pie? This is not good, Jean, I have to admit I have never eaten pumpkin pie. I know, I must, one day anyway.
Every year we buy pumpkins and yes you can guess why. Alice, bought two lovely pumpkins for Rosie from our local TESCOS. Rosie is two years old by the way. Alice is an artists. She got a degree in fashion design from The University of Wales. Her strong points, are being good at sewing, and her design drawings. She has been encouraging Rosie to decorate the pumpkins using felt tips,and a variety of paints. Two eyes and a mouth are common to both pumpkins but the paint dripping down and over the pumpkin faces are ghoulish to say the least. Enough of me and pumpkins. Hope you and Mr Delightful are well? Are you both dressing up tomorrow night to terrify your neighbours ?? Just wondering.

Donna G said...

Timely post and recipe, as my sister just brought me pie pumpkins! Thanks for the recipe, helpful hints, and giveaway! Gischatusfamilydotnet

Jean | DelightfulRepast.com said...

Oh Tony, Rosie sounds like an artist in the making! No, Mr Delightful and I will be abstaining from the hoopla. You reallly must try my pumpkin pie recipe one day. Goes beautifully with a nice cup of tea.

Jean | DelightfulRepast.com said...

Donna, I hope you'll let me know how your pies turn out! Happy Autumn!

Laura B said...

The food processor method for pie crust looks much easier. I need to give it a shot! Thanks for sharing!

Dee | GrammysGrid.com said...

Pie looks good, my hubby would like it. Neat giveaway too. Thanks so much for linking up at the #UnlimitedLinkParty 136. Pinned.

Joanne said...

I haven't made a pumpkin pie in a few years; neither myself or my boys enjoy it but I know my husband and parents do so I have been thinking of making one for this Thanksgiving. Thank you for the wonderful recipe and the opportunity to win some lovely new kitchen products. I LOVE those spatulas and even bought my son a set for Christmas last year (so he'd stop stealing mine). I love the blue color-- joanne.rawson@sbcglobal.net

Jean | DelightfulRepast.com said...

Laura, I hope you will. And do let me know how you liked the method.

Jean | DelightfulRepast.com said...

Thanks, Dee. Much appreciated.

Jean | DelightfulRepast.com said...

Joanne, thank you. I hope you will make a pumpkin pie soon. I'm sure your husband and parents will appreciate it! That blue is a lovely color. I was tempted but didn't want to get too many colors going in my kitchen!

Cocoa and Lavender said...

There is nothing like a perfect pumpkin pie! I did the same thing as you… I opted for cream over the evaporated milk. Not just because it’s organic, but why not? I hope you had a happy Halloween, and are looking forward to a beautiful Thanksgiving.

Jean | DelightfulRepast.com said...

Thanks, David. I always look forward to late autumn for its superior baking weather! :D I think the half cream half milk combination gives the pie a plusher texture than evaporated milk does.

Veronica Lee said...

I've never tried pumpkin pie. Looks amazing 😋

Happy Monday, Jean!

Jean | DelightfulRepast.com said...

Veronica, thank you! I hope you'll try it. I think you'd like it!

Jean | DelightfulRepast.com said...

*Giveaway Winner Announced* - The winner of the ThermoWorks kitchen tools giveaway, by random drawing, is Donna G. Donna, as soon as you send me, delightfulrepast at aol dot com, your color choice, name, and shipping information, the company can ship the package. Congratulations!

This was fun! Watch for more giveaways here at Delightful Repast! In the meantime, follow me on Google, Pinterest (@delightfulrepas) and Twitter (@delightfulrepas).

Donna G said...

Oh my goodness! I’m so happy to win the ThermoWorks set! I look forward to using them all.
Thank you and ThermoWorks for the giveaway!