Description
Barefoot Contessa Ultimate Pumpkin Pie elevates autumn desserts with Ina Garten’s signature elegance. Rich pumpkin custard nestled in a flaky crust, crowned with rum-kissed whipped cream, promises a luxurious slice of seasonal comfort that will delight your senses.
Ingredients
Scale
Pastry Ingredients:
- 375g (3 cups) plain flour
- 170g (12 tablespoons) very cold unsalted butter, diced
- 75g (⅓ cup) very cold vegetable shortening
- 1 tablespoon caster sugar
- 1 teaspoon kosher salt
- 120ml (½ cup) ice water
Pumpkin Filling Ingredients:
- 1 (425g/15 ounces) can pumpkin purée (not pie filling)
- 100g (½ cup) light brown sugar, packed
- 50g (¼ cup) granulated sugar
- 3 large eggs, lightly beaten
- 240ml (1 cup) double cream
- 120ml (½ cup) whole milk
- 2 tablespoons dark rum
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 2 teaspoons grated orange zest
Whipped Cream Topping Ingredients:
- 240ml (1 cup) cold double cream
- 3 tablespoons caster sugar
- 1 tablespoon mascarpone or crème fraîche
- 1 tablespoon dark rum
- 1 teaspoon pure vanilla extract
Instructions
- Mix dry ingredients like flour, sugar, and salt in a food processor, creating a uniform base for the pie crust. Incorporate cold butter and vegetable shortening, pulsing until the mixture resembles coarse pea-sized crumbs.
- Gradually add ice-cold water while processing until the dough just begins to clump together. Divide the dough into two equal portions, wrap each securely in plastic wrap, and refrigerate for approximately 30 minutes to firm up the texture.
- Heat the oven to 220°C (425°F). Gently roll out one dough ball on a lightly floured surface until it fits an 11-inch pie dish. Carefully transfer the dough, trimming excess edges and creating a decorative crimped border.
- Line the pie crust with parchment paper, then fill with dried beans or pie weights to prevent rising. Bake for 15 minutes, then remove the weights and parchment. Prick the bottom with a fork and return to the oven for an additional 5 minutes until lightly golden.
- Reduce oven temperature to 180°C (350°F). In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined.
- Add freshly grated orange zest, whole eggs, heavy cream, whole milk, and dark rum to the pumpkin mixture. Whisk thoroughly until the filling becomes smooth and homogeneous.
- Pour the pumpkin filling into the pre-baked pie crust, ensuring an even distribution. Carefully transfer to the oven and bake for 55-65 minutes, or until the center is just set and a knife inserted near the center comes out clean.
- Remove the pie from the oven and allow it to cool completely at room temperature for approximately 2-3 hours. The filling will continue to set during this resting period.
- Prepare the rum whipped cream by combining heavy cream, powdered sugar, mascarpone cheese, dark rum, and vanilla extract in a stand mixer. Whip on medium speed until soft, billowy peaks form.
- Slice the cooled pumpkin pie and serve each piece with a generous dollop of rum-infused whipped cream, creating an elegant and indulgent dessert experience.
Notes
- Keep ingredients arctic-cold before mixing, especially butter and shortening, guaranteeing an incredibly flaky pie crust that crumbles perfectly.
- Prevent soggy bottoms by blind baking the crust using parchment paper topped with ceramic weights or dried beans during initial baking.
- Select pure pumpkin purée instead of pre-seasoned pie filling, giving you complete control over sweetness and spice intensity.
- Grate fresh orange zest into the filling, introducing a bright citrus undertone that elevates traditional pumpkin flavor profiles.
- Blend mascarpone or crème fraîche into whipped cream for exceptional stability, allowing you to prepare the topping hours before serving without compromising texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 515
- Sugar: 25g
- Sodium: 300mg
- Fat: 31g
- Saturated Fat: 18g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 155mg