Owner's Manual

36
Pumpkin Pie
While most popularly a staple on
Thanksgiving, this pie really shouldn’t
be forgotten during the rest of the autumn
season.
Makes about 12 servings
½ recipe Pâte Brisée (page 38)
1 can (15 ounces) pumpkin purée,
about 2 cups
½ cup granulated sugar
¼ cup packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¹⁄
8 teaspoon ground nutmeg
¾ teaspoon kosher salt
3 large eggs, room temperature
½ cup heavy cream or evaporated milk
1 teaspoon pure vanilla extract
Whipped cream, for topping
(next recipe)
1. Put a rimmed baking sheet on the middle
rack in the oven (this will aid in making a
nice crust for the pie). Preheat to 325°F.
2. While the oven is preheating, roll the pâte
brisée out to a large round and fit it into
a pie plate, about 1½ inches in depth.
Gently prick all over with the tines of
a fork, being sure not to fully puncture
through the dough. Chill in the refrigerator
while preparing the pumpkin filling.
3. Put the pumpkin, sugars, spices, and salt
into a large mixing bowl. Using the hand
blender attachment, blend on Speed 1
until fully mixed, about 1 minute. Add the
eggs and cream/evaporated milk, and
vanilla extract and blend on Speed 1 until
combined.
4. Pour the custard into the chilled pie crust.
Transfer the filled pie plate onto the hot
baking sheet and bake in preheated oven
until the edges are set and the middle is
still jiggly, about 35 minutes.
5. Cool completely before serving. Serve with
freshly whipped cream.
Nutritional information per serving:
Calories 212 (51% from fat) • carb. 23g • pro. 3g
fat 12g • sat. fat 7g • chol. 80mg • sod. 257mg
calc. 15mg • fiber 2g
Classic Whipped Cream
Whether for topping ice cream and pie, or
as a dip for fruit, everyone should have a
foolproof formula for a basic, sweetened
whipped cream.
Makes about 2¼ cups
1 cup heavy cream, well chilled
¼ cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Pinch fine sea salt
1. Put heavy cream into a large mixing bowl.
2. Using the whisk, start whipping cream on
Speed 1, gradually increasing to Speed
3, for about one minute so that the cream
has some body. Add the sifted sugar
and vanilla extract and continue to whip
to Speed 7 until cream holds stiff peaks,
about 1½ minutes.
Nutritional information per serving (2 tablespoons):
Calories 52 (84% from fat) • carb. 2g • pro. 0g
fat 4g • sat. fat 3g • chol. 18mg • sod. 8mg
calc. 0mg • fiber 0g
Royal Icing
This icing is great for decorating sugar
cookies or cakes. You can add food coloring
to color it or extracts to flavor it.
Makes 1½ cups
4 cups (1 pound) confectioners’
sugar, sifted
2 large egg whites, slightly beaten
1 tablespoon whole milk
1 teaspoon fresh lemon juice
1. Put the sugar into a large mixing bowl.
Using the whisk, start mixing on Speed 1,
and then slowly add in the egg whites
until fully incorporated, about 1 minute.
While continuing with the whisk, add the
milk and lemon juice and mix until fully
incorporated. Scrape the entire bowl as
necessary. Continue on Speeds 1 to 5
until soft peaks form, about 2 minutes.
2. Use immediately or cover the bowl with a
damp cloth so the icing does not harden.
If using coloring or a flavoring extract for the
icing, add it with the milk and lemon juice.
Nutritional analysis per serving (2 tablespoons):
Calories 133 (0% from fat) • carb. 33g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 10mg • calc. 2mg • fiber 0g