Andrea Gentl’s Brown Sugar Buttermilk Porcini Pumpkin Pie

ANDREA GENTL

Makes one 9-inch Pie

Ingredients

All-purpose flour, for dusting
½ recipe Pastry Dough (recipe follows)
One 15-ounce (425 g) can unsweetened pumpkin puree
1 vanilla bean, split lengthwise
⅔ cup (145 g) packed light brown sugar
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
Seeds of 3 cardamom pods, crushed
2 tablespoons porcini powder, plus more for dusting
¼ teaspoon Himalayan pink salt
2 large eggs
1½ cups (360 ml) buttermilk
2 cups (480 ml) plus 2 tablespoons heavy cream
Demerara sugar or other coarse sugar, for sprinkling
2 tablespoons maple syrup
2 juniper berries, crushed with the side of a knife

Instructions

On a lightly floured piece of parchment, roll the dough out into a 12-inch (30 cm) round. Lay the parchment over a 9-inch (23 cm) pie plate, centering the dough. Peel back the parchment and gently fit the dough into the pan. Crimp the edges and refrigerate the pie shell until firm, about 30 minutes.

Meanwhile, preheat the oven to 375°F (190°C).

Line the pie shell with parchment paper and fill with pie weights or dried beans. Transfer to the oven and bake until the crust is set, about 30 minutes. Remove the parchment and the pie weights and return the shell to the oven. Bake until the crust is light golden brown, about 10 minutes longer. Transfer to a wire rack while you make the filling.

Place the pumpkin puree in a bowl. Scrape the vanilla bean seeds into the pumpkin, then add the brown sugar, cinnamon, nutmeg, cardamom, porcini powder, salt, eggs, and buttermilk. Whisk everything together until just combined. Do not overmix or it will become too aerated!

Carefully pour the filling into the partially baked pie shell. Set on a sheet pan. Brush the crust with 2 tablespoons of the cream and sprinkle with demerara sugar.

Bake until the custard is set, about 1 hour (start checking at 45 to 50 minutes). Transfer to a wire rack to cool completely.

Whip the remaining 2 cups (480 ml) cream, maple syrup, and juniper berries until soft peaks form. Serve the pie at room temperature or chilled, with whipped cream and a dusting of porcini powder.

Pastry Dough

Makes enough for 2 single-crust pies. If you are making one single-crust pie, you can freeze the other half of the dough for up to 6 months to use at a later date.

Ingredients

3½ cups (about 420 g) all-purpose flour
1 teaspoon ground turmeric (optional)
1 tablespoon organic cane sugar
½ teaspoon flaky sea salt, such as Maldon
16 tablespoons (8 oz/284 g) cold unsalted butter, cut into 1-tablespoon pieces
1 tablespoon apple cider vinegar
¼ cup (60 ml) ice water, plus more if needed

In a large bowl, whisk together the flour, turmeric (if using), sugar, and salt. Add the butter and vinegar and use your fingertips or a pastry blender to mix the butter into the flour until the mixture resembles coarse meal. (It’s fine if some pieces of butter aren’t fully incorporated; this will make your pastry that much flakier.)

Add the ice water a little at a time as you form the pastry into a ball. It should just hold together. If it doesn’t hold together add a little more ice water until it does.

Divide the dough in half and place each on a piece of parchment paper. Flatten into discs and wrap in the paper. Chill until firm, 1 to 2 hours or overnight.

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