Pumpkin Pie with Crème Fraîche Whipped Cream

From Redbook

Photo by Jonny Valiant

Active time: 30 minutes

Total time: 1 hour 30 minutes

Makes 8 servings

Crust

2 cups all-purpose flour

1/2 tsp. kosher salt

1/2 cup (1 stick) cold unsalted butter, cut into bits

3 Tbsp. cold solid vegetable shortening

5–6 Tbsp. ice water

1 large egg yolk, beaten with 1 Tbsp. water

Filling

1 can (15 oz.) pumpkin puree

2 large eggs plus 1 large yolk

1/2 cup packed brown sugar

1/4 cup granulated sugar

2 1/4 tsp. pumpkin pie spice

1/4 tsp. kosher salt

1 can (12 oz.) evaporated milk

2 Tbsp. mild molasses

Crème Fraîche Whipped Cream

1 cup cold heavy whipping cream

3 Tbsp. confectioners’ sugar

1/2 cup cold crème fraîche or sour cream

 Crust:

  1. In medium bowl, mix flour and kosher salt. With pastry blender or 2 forks, cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle ice water, 1 tablespoon at a time, over flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into ball; cut off slightly less than one-third of the dough and reserve for cutouts. Chill dough 30 minutes.
  2. On lightly floured surface, with floured rolling pin, roll large portion of dough into 12-inch circle. Fit dough into 9-inch pie pan and press into pan. Trim dough to meet edge of pan. Prick dough on bottom of pan all over with fork; refrigerate.
  3. On lightly floured parchment, roll out remaining dough (for cutouts) until 1/8 inch thick. Using 1-inch square cutter, cut out about 50 squares. Lightly brush squares with yolk mixture and gently press them, brushed side down and slightly overlapping, around edge of dough to form pretty trim. Refrigerate 30 minutes.
  4. Preheat oven to 400°F. Line pie crust with nonstick foil and fill with pie weights, dry beans, or uncooked rice. Bake 15 to 20 minutes, or until edges of crust just begin to turn golden. Remove foil with weights, return crust to oven, and continue to bake 15 minutes, or until golden all over. Cool completely on wire rack. Reset oven to 350°F.

    Filling:

  5. In 2-quart bowl, whisk all ingredients until well blended, and pour into crust. Bake 55 minutes, or until filling is just set. Cool completely on wire rack, cover, and refrigerate until chilled.

    Whipped cream:

  6. In large bowl with mixer, beat cream and sugar until stiff, billowy peaks form when beaters are lifted. Beat in crème fraîche. Serve with pie.