Chris’ Cast Iron Pumpkin Pie
Christopher Marte, Council District 1:
Financial District-Battery Park City, Tribeca-Civic Center, The Battery-Governors Island-Ellis Island-Liberty Island, SoHo-Little Italy-Hudson Square, Chinatown-Two Bridges, Lower East Side
I shared this dish with my staffers several years ago, and they asked me for the recipe and love to use it as part of their Thanksgiving parties.
Ingredients
For the crust:
1. 1/4 cups all-purpose flour
1/4 tsp salt
10 tbsp unsalted butter
2-4 tablespoon ice water
For the pie:
1 can pumpkin puree
3 cups heavy cream
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground clove
2 eggs
Pepitas (pumpkin seeds) for topping
Directions
Pulse flour, salt, and butter in cubes in food processor until it forms clumps
Add ice water one tbsp at a time while pulsing until dough comes together
On floured surface ball dough, then press into disc
Wrap with plastic wrap and refrigerate up to two days
Preheat oven to 425 degrees
Mix sugar, salt, and spices
Mix eggs and pumpkin together in bowl, followed by mixed sugar and spices
Slowly mix in heavy cream
Line oiled cast iron skillet with crust dough, crimping edges
Pour in mixture and bake for 15 minutes
Reduce temperature to 350 and bake for an additional 40 to 50 minutes until filling is set and crust dough is cooked through
Lightly toast pepitas in a pan, and sprinkle on top of pie after removing from oven