[an error occurred while processing this directive] Pumpkin Pie Bake Off: Carl Hiehn’s Winning Pie - Steven and Chris
Pumpkin Pie Bake Off: Carl Hiehn’s Winning Pie

Pumpkin Pie Bake Off: Carl Hiehn’s Winning Pie

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Meet the winner of our first annual Pumpkin Pie Bake Off. This pie goes far beyond your average Thanksgiving pumpkin pie. Filled with the usual suspects, cinnamon, nutmeg and cloves—it takes us further into sensory overload with additions of orange, cardamom and a graham cracker crumb crust. 

This is the winning pie at our first annual pumpkin pie bake off. The pie is very traditional except for the graham cracker crust and orange cardamom whipped cream.

Ingredients

Filling
4 eggs, large
470 (g) pure pumpkin puree
2/3 cup firmly packed brown sugar
1 cup heavy cream
4 tsp all purpose flour
1 orange, zested
1 oz orange liquer
2/3 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch ground cloves
pinch salt
Cardamom Whipped Cream
1 cup 35% whipped cream
1/4 cup icing sugar
1/4 tsp cardamom
to taste zest of orange
Crust
1 box of graham crackers, follow its instructions for crust

Preparation

Crust:

Follow directions on your regular box of crushed graham wafers.

Filling and Cardamom Whipped Cream:

Preheat the oven to 325 F. Separate one of the eggs, reserving the yolk and discarding the white. In a large bowl, whisk together the egg yolk, the other three whole eggs, and the rest of the ingredients until just combined and smooth. Don't over whisk as this will cause cracking in your pie. Pour the filling into the prepared graham crust.

Bake until the filling is set but the centre just slightly jiggles when the pie dish is shaken, about 45 minutes or longer. If the crust begins to darken too much, cut three thin strips of tinfoil and wrap them around the edge of the pie dish to just cover the crust.

While the pie is baking, combine the whipping cream, confectioner's sugar, cardamom and orange zest in the bowl of a stand mixer fitted with the whisk attachment. Whisk until cream doubles in size and holds its shape. Refrigerate until ready to use.

When the pie is finished, allow to cool completely on a rack. Serve at room temperature or chilled with a healthy spoonful of cardamom whipped cream.

This recipe comes from the winner of our first-ever Pumpkin Pie Bake Off, Carl Hiehn (@chiehn).

 

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