We love a good pumpkin pie to end our Thanksgiving meal. The addition of crème fraîche adds a slight tang and extra creaminess to balance out the holiday spices in the pumpkin filling.
Makes 1 pie
1 1/3 cups all-purpose flour
1/3 cup cornstarch
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup cold butter, cut into small pieces
1/4 cup plus 1 tablespoon cold lard or vegetable shortening, cut into small pieces
1/4 cup ice cold water
15 ounce can pumpkin puree
3/4 cup milk
3/4 cup heavy cream, or crème fraiche
1 cup brown sugar
1 teaspoon cinnamon
1 vanilla bean, scraped
3/4 teaspoon ginger
1/4 teaspoon nutmeg
Whipped cream for serving
For the dough, sift together the flour, cornstarch, sugar, and salt into a large bowl. Sprinkle in the pieces of cold butter and lard or shortening. Using your fingers, squeeze and rub the butter and lard or shortening into the flour mixture until the pieces are the size of small peas. Sprinkle in the water and gently mix. When the dough barely comes together, wrap with plastic and form a disc. Refrigerate for 1 to 2 hours or overnight.
On a floured counter top, roll chilled dough out to about 12 inches in diameter. Place dough into a 9-inch glass pie plate and gently push into the bottom of the dish letting the outside of the circle drape over the edges. Cut off excess dough and using a pinching motion, create a crimped edge. Refrigerate for 1 to 2 hours.
Preheat oven to 450 degrees F and bake pie crust “blind” for 8 to 10 minutes.
Meanwhile, for the filling, whisk together pumpkin puree, milk, heavy cream, eggs, brown sugar, cinnamon, vanilla bean scrapings, ginger, and nutmeg.
Remove the “blind” baked pie crust from the oven and turn temperature down to 325 degrees F. Pour pumpkin filling into crust, bake for 45 minutes or until center has set. Cool completely before cutting. Serve with whipped cream.