I made my pedigree proud, and delivered full on the $30,000 investment my parents made in letting me flounce off and do totally meaningless stuff before I had to put my big-girl panties on and go to law school.
Crust, from here
Makes 2 singles
1 3/4 cup Flour
2 1/2 cups butter, cubed
6 tablespoons cold Water
1 teaspoon Salt
2 tablespoons sugar
1. Pulse 2/3 of the flour (NOT 2/3 cup…made that mistake the first time) with the butter until there is no more dry flour
2. Add the rest with the sugar and salt and pulse until just ball-ish.
3. Remove from the processor and slap into a bowl where you’ll promptly begin folding in the water with a wooden spoon…and looking and feeling like a complete idiot. I swear, it went against all my haughty French-pastry-taught-by-a-flowery-Austrian-man instincts, but I made it through.
4. Divide dough in half and in discs and chill until firm (very important, otherwise it’ll melt like Two-Face’s face.)
5. Preheat oven to 375 degrees
Filling, from here
1 15-oz. can Pumpkin
3/4 cup Light Brown sugar
1/2 teaspoon salt
Pumpkin pie spice, or otherwise to your liking
1 1/2 teaspoons Vanilla
1 1/4 cup Heavy cream
1 Egg yolk*
1. Combine the pumpkin, sugar and salt in a saucepan and brings to a boil. Cook for 7 minutes until sugar has dissolved and mixture has thickened somewhat
2. Allow pumpkin to cool enough that it won’t cook the eggs
*Back to the crust*
1. Roll out the dough to 1/4″ and gently place in a 9″ deep dish pie pan (I just used a 9″ cake pan. Same difference)
2. Blind bake for 10 minutes, then allow to cool while you finish the filling
*Back to the filling*
3. Add the vanilla and spices to the pumpkin mixture.
4. Beat eggs and yolk and add to the puree, then follow up with the cream-gradually.
5. You can process it if you please, but I didn’t think it made a difference.
6. Introduce filling to shell, lower heat to 350 degrees and bake for 50 minutes.
*Changes I made…I like a more custardy texture, but if you like firmer, up the whole egg count to 3, and lower the yolk count to 1*
Pecan, from here
1 Le Crust
1 cup Sugar
1 1/2 cups Corn syrup
1/4 cup Butter
1 1/2 cups Pecans
1 1/2 teaspoons Vanilla
1. Preheat oven to 350 degress
2. Combine the sugar and corn syrup in a saucepan and bring to a boil–cook until the sugar dissolves, then immediately remove from heat
3. Add the butter to the sugar mixture and stir until completely melted
4. Beat eggs until well combined and temper the sugar with the eggs (by gradually streaming in the hot mixture to the eggs, making sure not to scramble them)
5. Add vanilla and pecans
6. You’ve already line your 9″ cake pan with dough, right? Thought so. You’re so clever.
7. Add the filling to the shell, and the whole thing to the oven. For 45 minutes. Mine only took 40.
Eat and be merry, for on December 21, we ALL. DIE.