TARTINES PUMPKIN PIE

Kitchen Notes: If you do opt to use fresh pumpkin, after you have roasted and pureed the flesh, you need to cook the mass down a bit or hang it overnight in a cheesecloth bag. This will rid it of excess moisture and give you a much more pronounced pumpkin flavor and rich texture.

Partially baked and cooled 1 !inch "laky Tart #ough pie shell $p. 1%&' Pumpkin puree -arge whole eggs -arge egg yolk /eavy cream 0randy -ight or dark brown sugar, lightly packed 2round cinnamon 2round ginger 2round cloves 3utmeg, freshly grated 0lack pepper, freshly ground 4alt -ightly sweetened softly whipped heavy cream for serving

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/ave the pie shell ready for filling. Preheat the oven to .(,5". In a mixing bowl, combine the pumpkin puree, whole eggs, egg yolk, cream, and brandy and whisk to mix well. In a second mixing bowl, combine the sugar with all the spices and stir to mix. 6hisk the sugar mixture into the pumpkin mixture. Pour the filling into the pie shell and smooth the top with a rubber spatula if necessary. 0ake the pie until 7ust set but still slightly wobbly in the center, about 1 hour. The filling will continue to set as it cools. -et the pie cool on a wire rack. 4erve slightly warm, at room temperature, or cold, with whipped cream. The pie will keep in the refrigerator for up to & days.

FLAKY PIE DOUGH One (10-inch) pie or tart shell

8ll!purpose flour 4alt 9old butter, cut into pieces 9old shortening, cut into pieces 6ater, very cold 9ooking spray 8luminum foil or parchment paper Pastry weights or dried beans

( cups 1 teaspoon 1 cup : cup 1+. cup

1. To make dough ! "ood #$o%e&&o$' Put flour and salt in work bowl and process a few seconds. 8dd butter and shortening and pulse 7ust until coarse crumbs form. 8dd water and pulse until the dough 7ust begins to hold together. (. To make dough ! ha)d' Put flour and salt in a mixing bowl. 4catter butter and shortening over flour. ;sing a pastry blender or forks, cut fat into flour until the mixture forms large crumbs. #ri**le in water and stir and toss with a fork until the dough begins to come together in a shaggy mass. *. Transfer dough to a sheet of wax paper and shape into a slightly flattened disk. 6rap and refrigerate at least 1 hour or up to (& hours. +. To line a 1 !inch pie pan, first spray very lightly with cooking spray. <n a lightly floured surface, roll dough out to 1+)!inch thickness= begin rolling from center out toward the edge in all directions. -ift dough and dust surface with flour as needed to prevent sticking. >oll to a circle about ( inches larger than pan. 9arefully transfer dough to pan and ease into bottom and sides, pressing gently. 9ut dough so there?s about a 1!inch overhang, fold under and crimp or flute, or simply leave plain for a more contemporary finish. The unbaked shell will keep, well!wrapped, in the refrigerator for up to . days or in the free*er for up to ( weeks. ,. To "u--! ake #.e &he--' Preheat oven to .@, degrees. -ine shell with foil or parchment paper and add pastry weights or dried beans to cover the bottom= don?t fill entire shell with weights. Aake sure edge of dough is also covered with foil or parchment. 0ake shell until the surface looks light brown, about (, minutes= to check, lift a corner of the paper. >emove from oven and remove paper and weights. >eturn shell to oven and continue baking until golden brown, about , minutes longer. 9ool completely on a wire rack before filling. /. To #a$0.a--! ake #.e &he--' Preheat oven to .@, degrees. -ine shell with foil or parchment paper and add pastry weights or dried beans to cover the bottom= don?t fill entire shell with weights. Aake sure edge of dough is also covered with foil or parchment. 0ake on center oven rack 1, minutes. 9arefully lift foil and weights out of pan and with a fork, lightly pierce dough that has puffed up. 9ontinue baking , to ) minutes or until set. 9ool on a wire rack completely before filling. $8 partially baked shell should be used right away.'

PUMPKIN 1READ

"lour 0aking powder 0aking soda 2round cinnamon 2round cloves 2round nutmeg 2round ginger 2round black pepper 4alt 0utter Pumpkin purBe -arge eggs 8gave syrup 0lackstrap molasses Canilla bean Plain yogurt 9andied ginger

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2rease loaf pan. Preheat the oven to ., 5". In a bowl, sift together the dry ingredients and set aside. 9ream butter with vanilla, then combine the pumpkin, eggs one at time, then the agave syrup, molasses and yogurt. 0eat in the dry ingredients. "old in candied ginger. 0ake for about 1 hour, or until a toothpick inserted in the center comes out clean. -et the loaf cool in the pan for 1 minutes, and then turn it out onto a rack to cool.