Chinese Five Spice Pumpkin Pie
 
Prep time
Cook time
Total time
 
A bolder take on the traditional pumpkin pie.
Author:
Recipe type: Dessert
Cuisine: American/Asian
Serves: 8
Ingredients
  • ¾ stick cold unsalted butter
  • 1¼ cups all-purpose flour
  • 2 tablespoons cold vegetable shortening
  • ¼ teaspoon salt
  • 2 to 4 tablespoons ice water
  • 15-oz can canned solid-pack pumpkin (about 2 cups)
  • 1 cup heavy cream
  • ½ cup whole milk
  • 2 large eggs
  • ¾ cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon Chinese five-spice powder
  • 1 teaspoon ginger
  • Pinch of ground cloves
  • ¼ teaspoon salt
Instructions
  1. Cut butter into ½-inch cubes.
  2. You can make the pastry dough for the crust by hand: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender until most of mixture resembles coarse meal, with rest in small (roughly pea-size) lumps. Drizzle 2 tablespoons ice water evenly over and gently stir with a fork until incorporated. Or use a food processor: Pulse together flour, butter, shortening, and salt in a food processor until most of mixture resembles coarse meal, with rest in small (roughly pea-size) lumps. Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated.
  3. Gently squeeze a small handful: It should hold together without crumbling apart. If it doesn’t, add more ice water, 1 tablespoon at a time, stirring or pulsing 2 or 3 times after each addition until incorporated (keep testing).
  4. Turn out onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
  5. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
  6. Preheat oven to 375°F.
  7. Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack.
  8. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
  9. Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.
Recipe by Allen's Place at https://alprunty.com/chinese-five-spice-pumpkin-pie/