Maple Sugar Pumpkin Pie with Rum Cream
Posted on November 15, 2012 by Webdev
- 1-1/4 cup gf flour
- 6 Tablespoons cold unsalted butter, cut into small pieces
- 2 Tablespoons cold vegetable shortening
- 1/4 teaspoon salt
- 4 Tablespoons ice water, or more as needed
- 2 large eggs plus 1 egg yolk
- 2 cups canned pumpkin puree
- 3/4 cup maple sugar
- 1-1/2 cups cream
- 2 Tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
For rum cream:
- 1 cup whipping cream
- 2 Tablespoons rum
- 3 Tablespoons powdered sugar
Combine all ingredients in a bowl and form into 1-1/2″ balls.
Place the gf flour and salt in a medium bowl. Using a pastry cutter or 2 knives, cut the butter and shortening into the flower and salt mixture until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and mix just until incorporated. Continue to add more ice water as needed, a tablespoon at a time, until you have a smooth dough. Form the dough into a disk, wrap tightly with plastic wrap, and refrigerate for 1 hour.
Remove the dough from the refrigerator and place on a lightly gf floured surface. (We use an extra large Silpat – a sort of “rubber” non-stick mat – which really helps prevent the dough from sticking to the bottom surface.) Lightly flour the surface of the dough with gf flour. Roll the pastry to a large round, about 12-inches in diameter. Transfer to a 9-inch pie dish, trim to within 1/2 inch of the pan, and crimp decoratively. You may find that the outer edges will break off before you can fold them under and crimp – just use excess dough and press onto the outer edge to form and even edge then crimp. Prick with a fork, cover and refrigerate for 20-30 minutes.
Preheat the oven to 425°F.
Bake for 15 minutes or until light brown in color. Remove from the oven and let cool completely on a wire rack.
Add eggs, yolk and pumpkin to the bowl of an electric mixer and beat well. Beat in sugar, cream, melted butter, salt and all spices. Set the pastry shell on a baking sheet and pour the filling into the crust. Bake for 45-50 minutes or until a knife inserted 1″ from the edge comes out clean. Cool on a wire rack.
For rum cream:
Whip the cream to soft peaks then add rum and powdered sugar and continue to whip to stiff peaks.
Top warm or cold pie with rum cream and serve.
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