Jack O’Lantern Pie

no reviews

(Recipe ID: 1050)

Source: Chef Joseph Lowery

Pumpkin pie topped with a cut out pastry face

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store.

  • 2 Cups Sifted all purpose flour
  • 1/4 Cup Butter
  • 1/4 Cup Shortening
  • 4 -5 Tablespoons Ice water
  • 1 Egg, beaten
  • 1 1/2 Cups Fresh pumpkin puree

    May substitute with one 14 1/2 oz. canned pumpkin

  • 1 Tablespoon Flour
  • 1/3 Cup Sugar
  • 2 Teaspoons Ground Ginger *
  • 1/2 teaspoon Freshly Grated Nutmeg *
  • 1/2 teaspoon Ground Allspice *
  • 2 teaspoons Ground Cinnamon
  • 1/2 Teaspoon Sel de Mer (fine) *
  • 1 1/3 cups Half and Half
  • 2 Eggs and 1 Egg Yolk, slightly beaten

Instructions

Pre-heat oven to 425 degrees

Instructions for Pastry:

  1. Measure sifted flour and combine with butter in food processor fitted with steel blade. Blend for a short time until mixture resembles cornmeal.
  2. Add shortening and blend again until mixture looks like small peas.
  3. With the food processor running, add ice water a tablespoon at a time until the dough forms a ball. Remove dough from food processor, wrap in plastic wrap and let dough rest in the refrigerator at least for an hour, although it can be prepared to this point and kept for several days ahead.
  4. When ready to bake pie, roll out about 2/3 of the prepared dough with rolling pin and fit into 9 inch pie pan. Crimp edges, brush lightly with beaten egg and allow pastry to rest in refrigerator for 15 or 20 minutes before baking. Save enough dough to roll out and cut triangles for eyes and nose, also cut out a wide smile, all of which is placed on top of the pie before baking to make the “Jack O’Lantern” face.

Instructions for Pumpkin Filling:

 

  1. Combine all ingredients except eggs and refrigerate for a couple of hours. When ready to bake the pie, fold eggs into filling and pour into the pastry lined pie pan. Top with pastry face, gently place on metal cookie tray and bake in middle of oven.
  2. Bake pie for 15 minutes at 425 degrees, reduce heat to 350 degrees and continue baking for another 35 to 40 minutes until done. Serve hot or room temperature with sweetened whipped cream or vanilla ice cream.