Guinness Pumpkin Pie

Keith Powers, District 4:
Upper East Side, Midtown East, Stuyvesant Town and Peter Cooper Village, Turtle Bay

 
dots-01.png
 
guinness+pumpkin+pie.jpg

Ingredients

Crust

  • 1 & 3/4 cups all-purpose flour

  • 1 teaspoon sugar

  • 1 teaspoon kosher salt

  • 11 tablespoons cold unsalted butter, cut into cubes

  • 6 tablespoons ice water

Filling

  • 3/4 cup sugar

  • 1 teaspoon kosher salt

  • 1 & 1/2 teaspoons cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 2 eggs

  • 1 & 3/4 cups pumpkin puree

  • 3/4 cup Guinness

  • 1 whisked egg, for brushing

Directions

  • Crust: Place flour, sugar, and salt in a food processor. Pulse a few times to combine. Add cubed butter and pulse until butter is broken down into small pieces. Transfer mixture to a bowl. Sprinkle ice water over the ingredients and stir to combine. Mixture will be slightly crumbly but still hold together when squeezed. If needed, add another tablespoon of water.

  • Dump dough onto a piece of plastic wrap and use the wrap to gather it all together into a disk. Wrap and refrigerate for at least an hour (and up to 24 hours).

  • Unwrap dough. Cut off a quarter of it and set aside. Roll out the rest of the dough on a floured surface to create a circle approximately 12 inches in diameter. Trim edges with a knife to make an even circle. Wrap crust around the rolling pin and unroll onto a pie dish. Nestle crust into the dish and crimp the edges. Place in refrigerator.

  • Roll out the reserved pie dough and cut out a shamrock shape using a cookie cutter. Cover and refrigerate until ready to use.

  • Preheat oven to 425°. 

  • Filling: Whisk together sugar, kosher salt, and spices in a bowl. Whisk in eggs and pumpkin puree. Whisk in Guinness. Pour filling into chilled crust. Note that the filling will settle when baking, so you can fill the crust to the top. Brush crust with whisked egg.

  • Bake for 15 minutes. Remove pie and lower the heat to 350°. Brush shamrock with egg and place in the center of the pie. Return to oven and bake for another 45-50 minutes, or until filling is set.

  • Remove from oven and let cool completely. Slice and serve with freshly whipped cream.

 

Previous Recipe:

Francisco Moya: Ceviche de Camarón y Langostino

← View Recipe

 

Next Recipe:

Antonio Reynoso: Arepitas de Yuca

View Recipe →