Thursday, October 13, 2016

Chai Pumpkin Pie with Cinnamon Whip

Canadian Thanksgiving may be over, but you will still have pumpkins from Halloween, also American Thanksgiving to celebrate if you have connections with the south! So here is what I've been learning about pie and a great Chai Pumpkin Pie with Cinnamon Whip Cream recipe. A few months back I decided I wanted to learn the art of pie making! I started by learning all about the perfect crust. Tried butter, shortening, cream cheese and combinations of the various ingredients. I found the easiest to work with but still provide the perfect flake was a shortening, flour and water crust. Another thing I had to discover was how to keep the crust from shrinking when it baked. Make the pie dough ahead of time and insure that you keep it refrigerated for at least an hour before rolling it out. After it is rolled out and put together, (if adding details such as braiding always use egg whites as a glue like material) freeze the pie crust, fully frozen will take at least two hours but freeze overnight for best results. Keep frozen up until baking adding filling right before putting the pie in the oven. 

Chai Pumpkin Pie with Cinnamon Whip Cream.

3/4 cup shortening
2/14 cup flour
1/2 cup water
1 egg white

Add shortening to flour with dough blender or fork cut shortening into dough. Add water slowly in stages making sure the dough doesn't become to sticky. With your hands finish mixing dough together. 
Egg white is to help connect decoration to pie.

2 cups pumpkin puree (used frozen puree from last years Halloween pumpkin, can use store bought as well.)
3 large eggs
1 1/4 cup brown sugar
2 cups milk
1/2 tsp salt
1 tsp ground cardamom 
1/8 tsp black pepper
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
2 tbsp orange zest

Heat milk on medium in a sauce pan for about 15 minutes, need to get it heated and evaporating to become evaporated milk with out all the additives. After 15 minutes check if it has reduced to half, if it hasn't check measurement every couple minutes until it is 1 cup.
Mix all ingredients into mixing bowl.
Add filling to frozen pie shell. Bake at 425 for 15 minutes. Reduce heat to 350 and continue baking for 35 to 40 minutes. It is done when only the centre 1 inch diameter jiggles. The pumpkin pie will perfectly set if allowed to cool completely prior to cutting. About 2 hours.

Whipping Cream :
2 cups Whip Cream
4 tbsp powered sugar
1 tsp Vanilla Extract
1 tbsp cinnamon

With an electric mixer whip cream until it forms a thick consistency, I've found using a blender actually works quite, you'll need to really watch out to not over blend. Then add powered sugar,vanilla extract and cinnamon.


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