Autumn Leaf Pumpkin Pie

Autumn Leaf Pumpkin Pie

Autumn Leaf Pumpkin Pie has enriched our Thanksgivings for years. Fall of 1996 was the year of pumpkin pie tests. After each, Mark asked for more spices and a deeper dish. After this version, there were no more requests other than I make it more often!

It is especially delicious with homemade whipped cream. Growing up, we lived in a world where Cool Whip was new and all the rage. No one in our family was making whipped cream the old-fashioned way. Then one year Mark’s mom started serving it at family gatherings, and that was the end of the tub.

  • AUTUMN LEAF PUMPKIN PIE
  • Servings: 8
  • Time: 1hr 15mins
  • Difficulty: Moderate
WHAT YOU NEED WHAT TO DO WHY
  Place a rack two-thirds down in oven; start preheating to 400°F “Convection” (verify with an oven thermometer). Ovens often run hot or cold or preheat slowly.
  • 4 large eggs, room temperature
  • 10 ½ ounces (1 ½ cups firmly packed) dark brown sugar
  • 8 ounces cream cheese, room temperature
  • 29 ounces canned pumpkin
For the filling, add all to the bowl of a free-standing electric mixer.

Tip: If not yet at room temperature, warm eggs in a bowl of hot tap water 5 minutes; warm the cream cheese on medium power on a microwave-safe plate to soften.
Adding eggs first helps prevent other ingredients from sticking to the bowl sides, assisting thorough blending. Warm cream cheese blends easily.
  • 2 tablespoons corn starch
  • 1 tablespoon ground cinnamon
  • 1 teaspoon fine sea salt
  • 1 ½ teaspoons ground ginger
  • ¾ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
Sift all together into a 1-cup bowl. Whisk until corn starch is no longer visible; add all at once to the other ingredients in the 4-quart bowl. Blend with an electric mixer until smooth (4-5 minutes). To prevent spattering, start low before moving to medium. Set aside at room temperature. Sifting removes starch and spice clumps, as well as nutmeg grit, which is most unpleasant in the finished custard. Whisking starch into other ingredients eliminates starch clumps.
  • Note: For the crust, use butter flavored shortening to prevent sagging during baking.

 

To shape bottom crust (1-crust pie): Fold the pastry round in half and in half again to transfer to a deep dish pie plate (9.5-inch, 6 cup capacity). Center the point; unfold and smooth without stretching or pulling. Trim overhang to match edge of plate. Mend any splits or weak spots with scraps. Stretched dough shrinks in the oven. Mending prevents filling from leaking during baking.
  To shape autumn leaves: Neatly stack dough scraps, tucking under ragged edges. Pound with the rolling pin to flatten; roll to 1/16-inch thickness. Cut 30 small leaves with a 1 ½-inch cookie cutter. To attach each leaf to the crust edge, lightly brush backside with water, position, and then press in “veins” with a knife edge. Overlap each leaf by ⅛ inch; set aside spare leaves to use for Pumpkin Custards (see below). Stacking scraps creates additional layers, whereas working pastry dough destroys flakiness.
  Fill crust with custard to lower edge of leaves; set aside excess to use for Pumpkin Custards (see below). The filling swells about ¼ inch during baking.
  Bake pie promptly. When filling swells almost to the center (35-40 minutes) confirm that a toothpick inserted into the center comes out clean, or that an instant-read thermometer registers 175°F. The center will still be “jiggly”. Promptly shut off oven and crack door open to allow the center to cruise up to 180°F. Leave pie in oven 1 hour to cool slowly, and then age in the refrigerator 12-24 hours before serving. Baking promptly avoids a soggy bottom crust. Overcooking or quickly cooling custards causes contraction and cracking. Aging promotes smoothness in custards.

Additional Testing Notes: Baking at 400°F for 25 minutes and then 350°F for 30 minutes does not reduce cracking. Additional cornstarch does not reduce cracking. Adding extra egg or extra yolks increases swelling/contracting.

PUMPKIN CUSTARDS
These can be baked in a little toaster oven. Pour leftover filling into 1/2-cup capacity ramekins. Space ramekins on a quarter sheet pan (for easy handling) along with spare pastry leaves. Bake 10 minutes at 400°F; remove from oven to arrange leaves decoratively on custard/s. Return to the oven to bake just until custard swells to the center (about 10 minutes). Transfer to a wire cooling rack.

WALNUT PUMPKIN PIE
In 1-quart bowl, whisk together 3/4 cup diced walnuts, 1/4 cup firmly packed dark brown sugar, 2 tablespoons all-purpose flour and 3/4 teaspoon ground cinnamon. Drizzle with 2 tablespoons melted butter; whisk until there are no dry areas. Distribute evenly over pie filling after the first 20 minutes of baking (filling must be partially set, or nuts will simply sink). Finish baking as directed.

PECAN PUMPKIN PIE
In a 1-quart bowl whisk together 1 cup pecan pieces, 1/4 cup firmly packed dark brown sugar. Drizzle with 2 tablespoons melted butter; whisk until there are no dry areas. Distribute evenly over pie filling after first 20 minutes of baking (filling must be partially set, or nuts will simply sink). Finish baking as directed.


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The leaves around the edges are gorgeous! I’m going to do this with my kids.