Pumpkin Pie with a Shortbread Crust

It seems like pumpkin pie is quite possibly the perfect dessert pairing to follow a bountiful, savoury Thanksgiving dinner. You would never expect its humble ingredients to create such a a powerful, aromatic and indulgent mélange of deliciousness.

I have added my own twist to the traditional pumpkin pie recipe by creating a shortbread-style crust with a dollop of the best whipped cream you’ve ever had. In fact, the whipped cream is so good that I have to hide it in the refrigerator from my kids, or else there won’t be any left once dessert time arrives! Also, if you’re looking for the perfect wine and pumpkin pie pairing, then a glass of Moscatel dessert wine from Valencia, Spain is what you’re after.

Prepping the Ingredients

This particular recipe is best suited for a 9 x 11 inch baking pan; however, you can also bake it in two 8 inch diameter circular tart plates as well. The choice is yours!

Shortbread Crust

• Begin by setting your oven to 180°C.
• Then measure out the flour and icing sugar and sift them into a large mixing bowl. You want the shortbread crust to be crumbly and not hard. This will help remove any possible bumps in the crust, as well as adding a bit of air to make it light and fluffy.
• Cut the cold, unsalted butter into 2cm cubes and add them to the flour and icing sugar mixture. If the butter is warm, it will create a sticky crust, rather than a crumbly mixture.
• Now, using a pastry cutter incorporate the butter into the dry ingredients by slowly pressing down and turning the bowl. This takes around 5 minutes to do. By the end, you should have a crumbly mixture that resembles bread crumbs.

• Now, pour the crumbly crust mixture into a 9 x 11 inch baking pan that has been greased and lined with baking paper.
• Then, gently press the crust down to create an even surface. Don’t press too hard, or the crust won’t turn out light and crumbly.
• Bake in the oven at 180°C for 15 minutes until the surface is golden brown.

• Once the crust has baked, set it aside while you make the pumpkin pie filling. Keep the oven turned on and at the same temperature (180°C).

Pumpkin Pie Filling

• In a medium-sized mixing bowl, add all the pumpkin pie ingredients. You can adjust the spices to your liking. We like a lot of cinnamon in our pumpkin pie!
• Once the spices are added, mix the ingredients together using a hand mixer on a medium to medium-high speed. This just saves a bit of time and helps blend the ingredients evenly.
• Finally, pour the pie filling over the baked shortbread crust.

• Bake in the oven for 50 minutes at 180°C until the centre is firm and when inserted, a knife comes out clean.

Indulgent Whipped Cream

You’re free to create a simple version of this whipped cream recipe by excluding the crème fraîche; however, if you want a bit more indulgence added to the mix, then definitely include it!

• In a medium-sized mixing bowl, whip the whipping cream using a hand mixer on a medium-high speed. Basically, your whipping air into the cream to make it light and fluffy. Continue doing this until the cream begins to form subtle peaks.
• At this point, add the crème fraîche, sugar and vanilla. Continue to whip the ingredients together for another 2 minutes until the peaks become more pronounced. Be careful not to over-whip the ingredients, otherwise, you’ll end up with freshly whipped butter!!
• Once the whipped cream has reached a consistency that you prefer, cover it a set it in the refrigerator until you’re ready to serve the pumpkin pie with a shortbread crust.

Serving

• Serve the pumpkin pie with a shortbread crust cold with a dollop of whipped cream and a dusting of pumpkin pie spice (cinnamon & nutmeg) on top.

Wine Pairing

• Enjoy a slice of pumpkin pie with a shortbread crust with a glass of Moscatel wine from Spain’s Valencia region. I paired my slice of pumpkin pie with a glass of Bodegas Faelo’s Palma Blanca Moscatel dessert wine.