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How to Bake Your Own Amazing Pumpkin Pie

With this recipe from PieTisserie, Oakland's beloved bakery.

 

Read more stories about pie:
The Sweet Smell of Excess
How to Bake Your Own Amazing Pumpkin Pie
Everything You Ever Wanted to Know About Pie

 

Just in time for Thanksgiving, Jaynelle St. Jean has opened the brick-and-mortar edition of PieTisserie, her much beloved Oakland pie pop-up. Though her Lakeshore storefront will feature this chocolate-encrusted pumpkin pie, it’s a relative breeze to make yourself.

For the Filling
1    pound pumpkin purée (about 2 cups, or the yield of a 2-pound pumpkin)
1    14-ounce can condensed milk
2    tbsp melted butter
3    eggs, whisked
3⁄4 cup sugar
1    tsp cinnamon
1⁄2 tsp nutmeg
1⁄4 tsp clove
1⁄4 tsp ground ginger (or ginger root passed over the zester a few times)
pinch of salt

For the Crust
2    egg yolks
1    4-ounce stick butter
1⁄3 cup sugar
1⁄4 tsp salt
1    tsp vanilla
11⁄4 cups flour
3    tbsp cocoa powder

First, make the filling. Pre-heat the oven to 400 degrees. In a casserole or other high-sided dish, roast the pumpkin whole until it softens, collapses, and blackens outside—at least one hour.

Once the softened flesh is cool enough to handle, scoop it from the skin, discarding the seeds or saving them for another use. If the pumpkin is watery, let the scooped-out flesh sit in a fine sieve until drained. The flesh and the remaining ingredients can be puréed together in a food processor or blender or combined using a potato masher. Once the mixture is combined, set it aside.

Now, make the crust. Preheat the oven to 350 degrees. In a food processor, combine the egg yolks, butter, sugar, salt, and vanilla. Pulse until the mixture resembles scrambled eggs. Over a bowl, sift together the flour and cocoa powder. Put half of the sifted mixture into the processor and pulse several times. Add the remaining half and pulse until the ingredients become smooth and homogenous. Empty the dough into a bowl and knead it briefly into a ball. Wrap the ball with plastic wrap and allow it to chill approximately 15 minutes.

Roll the dough and fit it into a pie tin. Fill the crust with the pumpkin pie mixture. Bake for 40 to 50 minutes, or until the pie’s edges are firm but its center remains slightly wobbly. Cool to room temperature.

 

Originally published in the November issue of San Francisco

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