How to Make… Dominique Ansel’s Pumpkin Pie

A recent survey conducted by Waitrose suggests one in six Brits now celebrate Thanksgiving. Coinciding with Thanksgiving’s increased UK popularity, a number of American food trends have also escalated – notably the value of the US barbecue food market, now worth £68m in Britain. Numerous stateside food and drink establishments have successfully launched on this side of the Atlantic in recent years, including Shake Shack, Red Rooster and Dominique Ansel Bakery.

Creator of the world-famous Cronut, Chef Dominique Ansel was awarded World’s Best Pastry Chef by 50 Best in Melbourne this year and has brought his famous pumpkin pie to London this Thanksgiving. Extra silky with triple-strained pumpkin custard filling and a gingerbread crust, Dominique Ansel has shared a pared-down version of his pumpkin pie recipe, also available at Dominique Ansel Bakery London.

Ingredients

For the gingerbread pie crust

Yields two pie crusts

Light brown sugar, 125g
All-purpose flour, 220g
Butter, 1 stick
Ground cinnamon, 1tsp
Baking soda, ¼ tsp
Lemon juice, 2¼ tbsp
Milk, 1tbsp
Ground ginger, 1tsp
Ground nutmeg, a pinch
Vanilla bean, 1, seeds scraped
Fresh ginger, 2tbsp finely grated
Cornstarch, 2tbsp
Maldon sea salt, a pinch

For the pumpkin custard

Pumpkin purée, 380g
Cream, 380g
Egg yolks, 121g
Granulated sugar, 114g
Ground nutmeg, 1tsp
Ground cinnamon, 1½ tsp

To assemble the gingerbread pie crust

In a stand mixer fitted with a paddle, cream together butter and sugar on medium-low speed until light and fluffy, about 3 minutes. While continuing to mix, stream in lemon juice, followed by milk and vanilla, until evenly combined.

In a bowl, whisk together the flour, cinnamon, ground ginger, nutmeg, grated ginger, cornstarch and salt until combined. With the mixer on medium-low speed, add in one-third of the dry ingredient mixture until combined. Repeat with the next third, then the final third.

Scrape down the sides of the bowl, and transfer dough onto a sheet of plastic wrap. Form the dough into a rectangle no more than ½ inch thick, wrap in the plastic and chill in the refrigerator for at least 1-2 hours.
Remove dough from the fridge. Divide in half (this recipe yields two pie crusts, so you can keep one half wrapped in plastic in the fridge). On a lightly floured surface, roll out the dough into a 14-inch round. Transfer to a pie tin, gently pressing down into the corners and up the sides. Trim away excess dough using a paring knife, leaving a 1-inch overhang around the edge. Fold the edges under, then form a fluted edge around the rim with your fingers. Lightly dock the bottom surface of the dough with a fork. Chill or freeze the pie shell in the pie pan until ready to bake.

Preheat the oven to 350°F (180°C).

Line the pie shell with a coffee filter and fill with rice or dried beans to blind bake the crust. Bake in the oven for 14-16 minutes, until the bottom of the pie crust is just lightly baked. Remove from oven and discard the coffee filter and rice/beans. Return the crust to the oven and bake until golden brown, approximately 4 more minutes. Remove from oven and let cool.

To make the pumpkin custard

Preheat the oven to 325°F (160°C).

In a large mixing bowl, combine all ingredients. Blend with an immersion blender until smooth and creamy. (Tip: You’re looking for an even, smooth custard-like filling without any lumps.)

To assemble the pie

Pour the custard into the already-baked and cooled pie crust until just below the top.

Bake for 20-35 minutes (check doneness after 20 minutes; the pie is done baking when a paring knife inserted into the centre of the pie comes out clean).

Let cool on the counter, then chill in the fridge until ready to serve.

Serve with a dollop of fresh whipped cream on top.

Further information on Dominique Ansel Bakery London can be found here.

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Dominique Ansel’s Pumpkin Pie

 Extra silky with triple-strained pumpkin custard filling and a gingerbread crust

Course Dessert

Cuisine American

Keyword Dessert

Author Jon Hatchman

Ingredients

For the gingerbread pie crust

• 125 g Light brown sugar
• 220 g All-purpose flour
• 1 stick Butter
• 1 tsp Ground cinnamon
• ¼  tsp Baking soda
• 2¼ tbsp Lemon juice
• 1 tbsp Milk
• 1 tsp Ground ginger
• Ground nutmeg a pinch
• 1 Vanilla bean seeds scraped
• 2 tbsp Fresh ginger finely grated
• 2 tbsp Cornstarch
• Maldon sea salt a pinch

For the pumpkin custard

• 380 g Pumpkin purée
• 380 g Cream
• 121 g Egg yolks
• 114 g Granulated sugar
• 1 tsp Ground nutmeg
• 1½ tsp Ground cinnamon

Instructions

To assemble the gingerbread pie crust

• In a stand mixer fitted with a paddle, cream together butter and sugar on medium-low speed until light and fluffy, about 3 minutes. While continuing to mix, stream in lemon juice, followed by milk and vanilla, until evenly combined.
• In a bowl, whisk together the flour, cinnamon, ground ginger, nutmeg, grated ginger, cornstarch and salt until combined. With the mixer on medium-low speed, add in one-third of the dry ingredient mixture until combined. Repeat with the next third, then the final third.
• Scrape down the sides of the bowl, and transfer dough onto a sheet of plastic wrap. Form the dough into a rectangle no more than ½ inch thick, wrap in the plastic and chill in the refrigerator for at least 1-2 hours.Remove dough from the fridge. Divide in half (this recipe yields two pie crusts, so you can keep one half wrapped in plastic in the fridge). On a lightly floured surface, roll out the dough into a 14-inch round. Transfer to a pie tin, gently pressing down into the corners and up the sides. Trim away excess dough using a paring knife, leaving a 1-inch overhang around the edge. Fold the edges under, then form a fluted edge around the rim with your fingers. Lightly dock the bottom surface of the dough with a fork. Chill or freeze the pie shell in the pie pan until ready to bake.
• Preheat the oven to 350°F (180°C).
• Line the pie shell with a coffee filter and fill with rice or dried beans to blind bake the crust. Bake in the oven for 14-16 minutes, until the bottom of the pie crust is just lightly baked. Remove from oven and discard the coffee filter and rice/beans. Return the crust to the oven and bake until golden brown, approximately 4 more minutes. Remove from oven and let cool.

To make the pumpkin custard

• Preheat the oven to 325°F (160°C).
• In a large mixing bowl, combine all ingredients. Blend with an immersion blender until smooth and creamy. (Tip: You’re looking for an even, smooth custard-like filling without any lumps.)

To assemble the pie

• Pour the custard into the already-baked and cooled pie crust until just below the top.
• Bake for 20-35 minutes (check doneness after 20 minutes; the pie is done baking when a paring knife inserted into the centre of the pie comes out clean).
• Let cool on the counter, then chill in the fridge until ready to serve.
• Serve with a dollop of fresh whipped cream on top.