New York City Chefs Daily Recipe for 11/19/2001 : Recipe for Pumpkin Pie
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Pumpkin Pie recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 11/19/2001 : Recipe for Pumpkin Pie
"Pumpkin Pie"

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"As we graze it grows"

1 1/2 cups all purpose flour
Pinch of salt
6 tablespoons unsalted butter
1 tablespoon superfine sugar
4 cups peeled fresh pumpkin, cubed, or 2 cups canned pumpkin, drained
1/2 cup light brown sugar
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 eggs, lightly beaten
1/2 cup heavy cream
Whipped cream for topping

Place the flour in a bowl with the salt and butter and rub with your fingertips until the mixture resembles bread crumbs or use a food processor. Stir in the sugar and add about 2 to 3 tablespoons water and mix to a soft dough. Knead the dough lightly on a floured surface.  Flatten out into a round, wrap in a plastic bag and chill for 1 hour.  Preheat the oven to 400 degrees with a baking sheet inside.  If you are using raw pumpkin for the pie, steam for 15 minutes until quite tender, then let cool completely.  Puree the steamed or canned pumpkin in a food processor or blender until it is very smooth.  Roll out the pastry quite thinly and use to line a 9 inch deep pie pan.  Trim off excess pastry and reserve for the decoration. Prick the base of the pastry shell with fork. Cut as many leaf shapes as you can from the excess pastry and make vein markings with the back of a knife on each. Brush the edge of the pastry with water and stick the leaves all around the edge.  Chill. In a large bowl combine the pumpkin puree, sugar, salt, spices, eggs and cream and pour into the prepared pastry shell. Smooth the top with a knife.  Place on the preheated baking sheet and bake for 15 minutes.  Reduce heat to 350 degrees and cook for another 30 minutes, or until the filling is set and the pastry is golden. Serve the pie warm with whipped cream.  Serves 4 to 6.
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