All these great tips and more can be found in their book Great Food! From the Great News Cooking School. Chef Katherine Emmenegger provides a tantalizing menu for Thanksgiving: Herb-Roasted Turkey with Pan Gravy • Green Beans Amandine • Mashed Potatoes • Cranberry Relish • ...
Author: Chef Katherine Emmenegger
Recipe type: Dessert
Cuisine: American, Holiday
Serves: 8
Ingredients
Pumpkin Pie
Makes 1 (9-inch) pie / Serves 8 • Chill pie shell 1 hour before baking
Pie Shell (Makes 2 shells or pastry for 1 pie, top and bottom)
2 cups all-purpose flour
11/2 teaspoons salt
⅔ cup unsalted butter or Crisco
4 to 6 tablespoons ice water
FILLING
1 tablespoon cornstarch
½ teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
11/2 cups fresh or canned pumpkin purée (Kabocha squash is great for fresh purée)
1 teaspoon pure vanilla extract
3 large eggs, lightly beaten
11/2 cups sweetened condensed milk
WHIPPED CREAM
1 cup heavy whipping cream
3 tablespoons granulated sugar
2 teaspoons pure vanilla extract
Instructions
Make the pie shell. In a bowl, combine the flour and salt. Add the butter or Crisco and work into the flour with your fingers or a pastry cutter.
Continue to work the flour mixture until it resembles a course meal, about the size of peas. (This can also be done in a food processor or mixer.)
Make three indentations into the dough and add
tablespoons of the ice water. Toss together with your hands. Work quickly; do not overwork the dough. If the dough is too dry and crumbly, add
remaining water 1 tablespoon at a time until dough tightens up.
Divide dough in half and flatten into disks. Wrap tightly in plastic wrap and place in the refrigerator for 1 hour before rolling.
Between two pieces of plastic wrap, roll one of the disks into a 10-inch circle. Put dough into a 9-inch glass pie plate and trim evenly along edge, leaving about a ½-inch overhang. Pinch to form a decorative the edge. If the dough begins to soften, chill for 15 minutes.
Make the filling. Preheat oven to 425°F.
Line a baking sheet with parchment paper and set aside.
In a large bowl, combine all filling ingredients. Pour filling into the prepared pie shell. Transfer to the prepared baking sheet.
Bake for 10 minutes. Reduce the heat to 350°F. and continue baking for 30 minutes more. Remove from the oven and cool on a wire rack at room temperature.
Make the whipped cream. With an electric mixer fitted with the whisk attachment, combine the cream, sugar, and vanilla. Whip to firm peaks.
Serve pie with fresh whipped cream.
Recipe by Tout va bien! (tm) at https://christymajors.com/tantalizing-thanksgiving-turkey-pumpkin-pie/