How to make Extra Silky Pumpkin Pie

 (Dominique Ansel Bakery London)
(Dominique Ansel Bakery London)

Those who are feeling adventurous this thanksgiving can have a go at Dominique Ansel's scrumptious Extra Silky Pumpkin Pie.

It's subtle and smooth texture is down to being thrice-passed through a sieve. Lightly seasoned with a touch of cinnamon and a crisp gingerbread crust, this is a Thanksgiving table must-have.

In this video, watch how team DA in London makes this mouth-watering seasonal treat.

Extra Silky Pumpkin PieDominique Ansel Bakery London
Extra Silky Pumpkin PieDominique Ansel Bakery London

How to make Extra Silky Pumpkin Pie

To make the Gingerbread Pie Crust

(Makes 2 pie crusts)

Ingredients

  • 125g light brown sugar

  • 220g AP flour

  • 1 stick butter

  • 1 tsp ground cinnamon

  • ¼ tsp baking soda

  • 2¼ tbsp lemon juice

  • 1 tsbp milk

  • 1tsp ground ginger

  • Pinch ground nutmeg

  • 1 vanilla bean, seeds scraped

  • 2 tsbp fresh ginger, finely grated

  • 2 tsbp cornstarch

  • Pinch Maldon sea salt

Method

1. 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.

2. 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.

3. 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.

4. 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.

5. Preheat the oven to 350°F (180°C).

6. 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

Ingredients

  • 380g pumpkin puree

  • 380g cream

  • 121g egg yolks

  • 114g granulated sugar

  • 1 tsp ground nutmeg

  • 1½ tsp ground cinnamon

Method

1. Preheat the oven to 325°F (160°C).

2. 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

Method

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

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

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

4. Serve with a dollop of fresh whipped cream on top.

Extra Silky Pumpkin Pie is available to buy online (pre-orders for in-store pick-ups require 48-hour notice) and at Dominic Ansel Bakery London from 21 November until 23 November.

Dominique Ansel Bakery, 17-21 Elizabeth Street, London, SW1W 9RP.