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Jeffrey Jew's (Top Chef season 10) Pumpkin Pie with Rum
Serves 8, Time: 1 hour 10 minutes
¾ cup all-purpose flour
¼ cup whole-wheat flour
1 Tbsp sugar
⅛ tsp salt
1 Tbsp butter
3 Tbsp canola oil
2 Tbsp ice water
2 large egg
1 can 15-or 16-ounce plain pumpkin puree (1 1/2 cup)
1 can 12-ounce evaporated skim milk
¼ cup dark molasses
3 Tbsp dark rum or 1 tablespoon vanilla extract
½ cup packed dark brown sugar
1 Tbsp cornstarch
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp freshly ground nutmeg
¼ tsp salt
For the Crust:
- Stir both flours, sugar and salt. Melt butter in a saucepan over low heat. Cook, swirling the pan, about 30 seconds. Let cool in bowl. Stir in oil. Slowly stir the butter-oil mixture into the flour until the crumbly. Gradually stir in enough ice water so that the dough will hold together. Press the dough into a flattened disk.
- Place two overlapping lengths of plastic wrap on table. Set the dough in the center and cover with 2 sheets. Roll the dough into a 13-inch circle. Remove the top sheets and invert the dough into a 9-inch, deep-dish pie pan. Remove the remaining wrap. Fold the edges under at the rim and crimp. Cover and refrigerate.
For the Filling:
- Preheat oven to 350°F. Lightly whisk eggs. Add pumpkin, evaporated milk, molasses and rum. Combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl. Rub through a sieve into the pumpkin mixture and whisk.
- Pour the filling into crust and bake 40 to 50 minutes. Cool on a wire rack.