Maple Pumpkin Pie with Gingersnap Crust #45

Oh boy, are we sick of pumpkin pie yet? I sure hope not because tomorrow is the big day!

Are you ready? Do you have pie questions? If you don't know who to ask or have a question I might be able to help you with, you can email me at kacalder (at) gmail (dot) com. I will be standing by to answer any of your pie questions (hopefully I can).

This is kind of like butterball's talk turkey line, but less about turkey's and more about pies.


And, get excited all of you Cjane readers out there, because for today's pumpkin pie post, this is the recipe that she lauded as "the very best Thanksgiving Pie [her] tastebuds had ever sampled."

(maple pumpkin pie top right, with the crack)

Please, tell me which among you is not excited about this pie now?

As you can see, last year it got great reviews (thanks Cjane), which is why I made it for the Pumpkin Pie Panel this year where it also came out as one of the winners (though it was a fight between the citrus pumpkin pie, the homemade traditional pumpkin pie, and this pie).

I think that the maple and pumpkin filling would be nothing without the gingersnap crust. I tried to up the ante a bit this time by using using homemade gingersnaps instead of store bought ones. The gingersnap cookie recipe I used (see below) was fine, but I was hoping that since it used fresh ginger that it would really bite back at you, unlike store bought gingersnaps.

Unfortunately, it turned out more mild than I hoped for and, as much as I hate to admit it, I think the crust was no better than the crust made with the store bought (which, if we're going to get really honest with each other, was a big disappointment since I've been thinking about that change for a year or so).

Even though the gingersnap cookies were not hard to make, I'm questioning whether or not it was worth the effort. In my opinion, the cookies need a bit of candied ginger just for that extra punch, but for now (i.e. for tomorrow) I recommend getting some high-quality, gingersnaps from the store, at least until this gingersnap cookie recipe merits the extra work.

Nonetheless, the maple, pumpkin, and gingersnap combo are the perfect Thanksgiving trifecta, in my humble pie opinion, and you should know that the gingersnap crust makes the difference. It's awesome and I highly recommend this pie (as well as the other two winners).

One other thing, speaking of the crust, it's a little hard to get it all out of the pan. I believe this would be solved by greasing the pie pan before you put the cookie crust in (I've made a note below). But really, the only reason I suggest you fuss with the crust is because it's always about the presentation but just as well, your guests are not going to want to miss out on any  of those extra gingersnap crumbs!

Maple Pumpkin Pie with a Gingersnap Crust
(adapted from Epicurious)
Gingersnap Crust:

fourteen 2-inch gingersnaps (about 4 ounces)*

1 cup pecans (about 4 ounces)

1/4 cup granulated sugar

1/2 stick (1/4 cup) unsalted butter melted and cooled

Maple Pumpkin Filling;

1 cup Grade pure maple syrup

2 cups canned solid-pack pumpkin

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1 cup heavy cream

2/3 cup milk

2 large eggs

DIRECTIONS:

Preheat oven to 375° F.

In a food processor grind gingersnaps, pecans, and sugar until fine and add butter, blending until combined well. [Grease pie pan and] press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.

In a 3- to 3 1/2-quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 210° F on a candy thermometer, and cool slightly. In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs and whisk in maple syrup.

Strain filling through a fine mesh sieve. Use a spatula to stir and press mixture through sieve. Once you get almost everything through the sieve (no need to force the small amounts of stringy or flavorless pumpkin, which are the only things remaining in the end, through the sieve), pour filling into cooled shell.

Bake pie in middle of oven 1 hour, or until filling is set but center still shakes slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack to cool completely.

*Gingersnap Cookies:
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature
2 large eggs
1/4 cup blackstrap molasses
1 tablespoon finely grated fresh ginger

Preheat the oven to 350F

In a bowl, whisk together the four, baking soda, cinnamon, and salt.

In the bowl of an electric mixer fitted with the paddle attachments beat together the granulated sugar and butter on medium speed until light and fluffy, to to 3 minutes. Beat in  the eggs, molasses, and ginger to combine. With the mixer on low speed, gradually add the flour mixture, beating just until incorporated.

Line two baking sheets with parchment.

Shape the dough into twenty-four 1/2-inch balls. Space the balls evenly on two baking sheets. Bake, rotating the sheets once halfway through, until dark golden brown, about 15 minutes. Transfer the baking sheets to wire racks to cool.

The gingersnaps can be kept in an airtight container at room temperature for up to 5 days.

This should make enough cookies for 2 or 3 pies.

Nutmeg Maple Cream Pie #2

I didn't write about this pie earlier today because:

1-Work was busy

2-I forgot my card reader (and who wants to read a blog without pictures??)

3-I thought that the pie was fine, but it didn't knock my socks off like I wanted it to.

However, I came home from a long day at work (see excuse #1) and though I was planning on just cleaning my oven tonight I couldn't help but have a little piece of pie while my Oven Off was sitting for 20 minutes, and after my second taste test, I feel a lot more inspired about this pie than I did yesterday. I actually had to restrain myself from eating too much which is why I'm blogging right now (15 more minutes left on that Oven Off). So...I'd say that if nothing else, this pie ages well.

The good news is, there is more. I liked it. Usually, I'm not much of one for custardy/creamy pies. I'm a fruit pie-type of a girl, but I also believe in using what's in season, and I know those berries at the store did not come from any place near New York City...so I'm exploring some non-fruit or, shall we say, winter-ish type of pies.

Any way, what am I saying? It was good. I liked it. How do I rate it? Um...well, I need to set up some rating system, but until then, let's just say it was a delightful little flavor, especially today. The first day I felt that the nutmeg overpowered the maple, but I still liked it. Today: tasty.

Were I to make this again, I'd serve it maybe at a summer brunch with berries on the top (or some type of berry sauce-like it's a breakfast food) or at Thanksgiving with pumpkin ice cream (for a little twist on a traditional theme). But just beware that from my minimal experience with custard pies (this being only my second one), it seems like day number two is much better than day number one. Let it cool...and I mean, really cool.

What was right:

The texture. The texture was very silky. One of those textures you want to let melt on you tongue just a little bit. The crust. I am still admiring this crust. It was really nice to work with and it has such a good crunch and at the same time is such a wonderful flakiness about it. I know I'm kind of a werido, but with every bite, I'd look back at the crust and look at the lines of flakes from the broken edge. Also, I'd say it was a nice level of saltiness: complementary but not overpowering. I could go on, but know this: Great Crust. (Thank you Julia Child for the recipe.)

Where I went wrong:

I'm not going to say that it was overcooked, but it definitely wasn't undercooked. How, oh how do you figure out what the directions mean when they say: "Bake until pie is firm to touch but jiggles slightly when moved?"

What? It jiggles and it's firm? Everything I know about in this world tells me that you can either be firm or be jiggly. Not both. (See my derriere.)

So maybe it was a tad too long. It's a little brown on top...and maybe too firm when cooled? (If that's possible?) I ended up cooking it at least 1:25. Next time, I'd try it around 1:15 or even 1:10.

The Reviews:

Well, like I said before, I'd make it again, but not anytime soon and it would have to be with the right meal or right situation to merit a creamy, nutmegy, maple pie. The crust, however, would be a great go-to crust, if you're looking for one. It's fairly easy and elegant...if it's okay to call a pie crust elegant.

Ryan's review: he wouldn't have me make it again, but he liked it enough that he ate more of it today. So...I guess we call that and okay pie, but please note, before you write it off because of that, he's not really one for custard pies either.

The Crust: For one 9-inch pie crust
(adapted from Julia Child)

1 1/2 cups all purpose flour
1/4 teaspoon salt
Pinch of sugar
6 tablespoons (3/4 stick) chilled butter, cut into 1/2-inch cubes
2 tablespoons plus 3/4 teaspoon chilled solid vegetable shortening, cut into 1/2-inch pieces
4 tablespoons (or more) cold water

Whisk flour, salt, and sugar in medium bowl. Add butter and shortening and cut until mixture resembles coarse meal. Add 4 tablespoons cold water. Work mixture with fingertips until dough comes together in moist clumps, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, at least 1 hour.

Position rack in center of oven; preheat to 400°F. Roll out dough on floured work surface to 10-inch round. Carefully transfer dough to 9-inch pan. Press dough onto bottom and sides of pan, pressing to adhere to sides. Fold down and roll 1/2 inch of dough sides inward, forming a double-thick edge at the top of the pan. Pinch or press with a fork to set. Freeze for 20 minutes.

Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 15 minutes. Remove foil and beans. Pierce bottom of crust all over with fork. Continue to bake until bottom is set and pale golden, about 18 minutes longer. Remove from oven and cool in pan on rack.

The Nutmeg Maple Cream Filling
(Adapted from the New York Times)

¾ cup maple syrup
2¼ cups heavy cream
4 egg yolks
1 whole egg
¼ teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract

Preheat oven to 300 degrees. In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.

In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.

Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.

Maple Ginger Pear Pie (#1)

I'm not going to call my first pie in this experiment a flop, but when I don't even want a second helping, I'd say that's a pretty sad pie.

I consider myself somewhat of a ginger lover and I'm definitely a maple lover so I thought this combination would be pretty delicious. However, the combination made here, was a little too gingery for me...or a little too something.

On top of that, it was very, very watery. I know that may be due to the fact that it wasn't completely cool, but even if it had sat out a few more hours, I'm certain that it wouldn't have set up that much more. I hate it when you cut into a pie and it's like a damn breaks.

What was right:
The crust. The crust was good. While I'm not sure that it will become my "go-to" crust, it made a pretty perfect amount of dough for a nine-inch pie pan, it tasted good, and while baking, it had a delicious buttery smell. Frankly, of all things that I wanted to eat again, it was the pie crust, which, to be honest, I did nibble on it a little bit while we were doing the dishes.

Where I think I went wrong:
Although I had read the recipe several times, it wasn't until I was putting this together that I started thinking, "Geez, this has a lot of flavors going on here." And while I'm willing to follow the recipe writer's judgment over my own, I usually rely heavily on how things taste (seems like a no-brainer, right?), but I didn't taste the filling while I was compiling it so, I really couldn't tell what was going on there. Note to self: don't fast and cook pies at the same time.

Reviews:
1-The Wheelers (our friends who came over for dinner), said that it was good and that they liked it, especially since they're big ginger fans. However, you should take into consideration that they didn't realize pre-dessert that they were part of my test kitchen and that I would still want to be their friends even if they said it was disgusting. Nonetheless, I will take them at their words. Thumbs up on this pie if you're a ginger lover.
2-Ryan was also really excited about this combination, but after tasting it, said it wasn't really something that he'd want me to make again.
3-I wouldn't make it again without some alterations (less ginger, a different type of pear like a Bartlett or an Anjou, a little more flour, a longer baking time, or perhaps I would strain some of the liquid out of the filling before adding it to the crust, and speaking of the crust, I would probably add more water to the crust. It was a little too dry).

Maple, Ginger Pear Pie
(adapted from Bon Appetit, November 1999)

Crust:

6 tablespoons (or more) ice water

1 large egg yolk

2 3/4 cups all purpose flour

1 tablespoon sugar

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) chilled unsalted butter

Combine flour, sugar, and salt and whisk (to diminish flour clumps). Cut cold butter into chunks and cut into flour mixture until it creates coarse meal.

In another bowl, whisk eight tablespoons of water with one egg yolk and knead into mixture. When combined, divide into two rounded discs, wrap in plastic and refrigerate for 1 hour.

Filling:

3 pounds firm but ripe Comice pears, peeled, and cut into 1/3-inch-thick wedges

1/3 cup pure maple syrup

1/3 cup sugar

2 tablespoons flour

2 tablespoons fresh lemon juice

1 tablespoon minced crystallized ginger

1 teaspoon vanilla extract

1 lemon peel grated

Topping:

2 tablespoons half & half

1 tablespoon sugar

Directions:

Position rack in the center of the oven and preheat oven to 375°F

Toss together pears, maple syrup, sugar, flour, lemon juice, ginger, vanilla, & lemon peel so they are evenly coated.

Roll out one dough disk on a lightly floured surface to about twelve inches and arrange in the middle of a nine-inch pie crust so falls over the edge of the pan. Transfer filling to crust. Re-flour surface and roll out other dough disk. Drape dough over filling and trim the overhang to about 1/2 inch. Fold overhang under, pressing to seal and forming high-standing rim. Crimp edge decoratively.

Brush crust with half and half. Sprinkle with sugar. Cut several slits in the top crust to allow steam to escape during baking and place on baking sheet. Bake pie on the center rack for 1 hour (or until crust is golden brown and the juices bubble thickly).

Click to enlarge and print: