by Dry Creek Kitchen Pastry Chef, Andrew Di Clementi

Crust

  • 8oz All-Purpose Flour
  • 2 T Sugar
  • ¾ t Salt
  • 10 T Butter, Chilled
  • 1-2 T Water

Cut the butter first into small cubes and place in the freezer until needed. Sift together the flour, sugar and salt.  Fold the butter into the flour until the texture is like coarse meal. Then add the water one (1) tablespoon at a time until the dough comes together. Try to avoid overworking the dough so it won’t shrink in the oven.  Cover the dough up in plastic wrap and let rest in the fridge for at least 1 hour before rolling it out into a 11” circle to fit into a 9” round pie pan. Once pie pan is lined, dot the dough with a fork and let it set for another 1 hour. Bake at 350°F with pie weights. When the crust has rested, remove it from the fridge and line the pan with tin foil. Pour in a few cups of pie weights or dry beans, or scatter loose change over. Bake for 25 minutes (during which time you will prepare your filling). Remove weights and the foil and bake for 10 minutes or more until lightly browned.        

Filling

  • 1 c Sugar
  • ¼ c Water
  • 2 c Heavy Cream
  • 2 T Dark Rum
  • 15 oz Pumpkin Purée
  • ½ c Sugar
  • 1 t Cinnamon, Ground
  • 1 t Ginger, Ground
  • ½ t Allspice, Ground
  • 2 t Vanilla Extract
  • 6 ea Eggs, Large

Warm up the cream to an almost boiling temperature and set aside. Combine everything else together aside from the eggs and set aside. Combine the sugar and water into a large pot and cook until you get a dark amber color. Add the warm cream slowly because it will bubble up, stirring until bubbles have subsided, then add pumpkin mixture. Keep the filling warm on a very low flame until the crust is nearly ready. It should NOT be bubbling / boiling. When the crust has about a minute to go, take the filling off the heat and whisk in the eggs. Remove the crust and immediately pour the warm filling into the hot crust to create a water-proof seal. Bake at 350°F for 20 minutes, then turn the pan, jiggling it to see how “sloshy” it still is in the middle. Bake another 10 minutes or so, just until the center no longer “sloshes," but jiggles firmly. It is best to let chill for a few hours before serving.