Pumpkin pie

Pumpkin pie by Rayya Abou Ezzedine

Pumpkin Pie
by Rayya Abou Ezzedine

Serves 8-10


Pie Crust (Makes 2 -25cm crusts)
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

1 (15-ounce) can pumpkin puree (not pie filling)
½ cup light brown sugar, lightly packed
¼ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
2 teaspoons grated orange zest
3 extra-large eggs, lightly beaten
1 cup heavy cream
1/2 cup whole milk
2 tablespoons dark rum, such as Mount Gay


Pie Crust
Dice the butter and return it to the refrigerator while you prepare the flour mixture.
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening.
Pulse 8 to 12 times, until the butter is the size of peas.
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
Dump out on a floured board and roll into a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board.
Fold the dough in half, place in a pie pan, and unfold to fit the pan.


Preheat the oven to 220 degrees.
Line a 28-cm pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper.
Fill the paper three-quarters full with the beans and bake the crust for 15 minutes, until the edges start to brown.
Remove the beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes.
Reduce the oven temperature to 180 degrees.
Meanwhile, in a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum.
Pour the filling into the baked pie shell.
Bake for 55 to 65 minutes, until the filling is just set in the middle and knife inserted in the center comes out clean.
Set as side to cool completely.