Forget everything you think you know about pumpkin pie. This recipe, inspired by the bold flavors of Bobby Flay, puts a surprising and delightful spin on this beloved autumn dessert. We’re talking warm pumpkin spice notes, balanced by a subtle kick of chili, creating a pie that's both comforting and exciting. It's the perfect easy recipe for your Thanksgiving table or any autumn gathering, guaranteed to impress even the most discerning palates. Get ready to experience pumpkin pie like never before! This quick dinner dessert is also a healthy meal option compared to other pies.
Ingredients:
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup ice water
For the Filling:
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper (or more, to taste)
- ½ teaspoon salt
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Blind bake for 15 minutes at 375°F (190°C).
Making the Filling:
- Whisk ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, nutmeg, cayenne pepper, and salt until smooth.
- Pour into crust: Pour the pumpkin filling into the pre-baked pie crust.
- Bake: Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with foil.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for Success:
- Use good quality spices: Freshly ground spices will significantly enhance the flavor of your pie.
- Don't overbake: Overbaking can result in a dry pie. Start checking for doneness around the 50-minute mark.
- Chill thoroughly: Allowing the pie to cool completely is crucial for achieving the perfect texture.
Variations:
- Add a crunch: Sprinkle chopped pecans or walnuts over the filling before baking for added texture and flavor.
- Spice it up: Increase the cayenne pepper for a spicier pie, or add a pinch of chipotle powder for a smoky heat.
- Make it boozy: Stir in 1-2 tablespoons of bourbon or rum for an adult twist.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Around 18-22g Protein: Around 5-7g Carbohydrates: Around 45-55g
Note: Nutritional information is an estimate and may vary based on specific ingredients used.
This Bobby Flay inspired pumpkin pie offers a unique and delicious way to enjoy a classic dessert. The perfect blend of warm spices and a subtle kick makes it a truly memorable treat. Enjoy!