Eat and Drink Bouchon Bakery's Simple Thanksgiving Pumpkin Pie recipe By GEORGIA KRAL November 24, 2014 11:23 AM Print Share fbShare Tweet Email Do you want to bake a pie for Thanksgiving but are unsure of which to make? Have you never made one before? We want to help. Pastry chef and Director of Bouchon Bakery Alessandra Altieri showed us how to make simple Thanksgiving Pumpkin Pie. Try it at home and let us know how it goes. Tweet @amNewYork! The pate sucre recipe is adapted from the cookbook "Bouchon Bakery" by Thomas Keller and Sebastien Rouxel. NOTE: You can use a traditional 9" pie dish instead of this 8" x 1" tart mold if you desire. Pate Sucre ingredients Photo Credit: GEORGIA KRAL ½ cup (120 grams) Butter (room temperature) ¼ cup + 3 T (50 grams) Powdered sugar ½ cup(50 grams) Almond Flour 1 ½ cup (200 grams) All-Purpose Flour 1/4t (2 grams) Vanilla Extract 3T (28 grams) Eggs Yield: 1 pie Combine butter and powdered sugar Photo Credit: GEORGIA KRAL Combine butter and powdered sugar in a Kitchen Aid fitted with a paddle attachment. Mix in remaining ingredients Photo Credit: GEORGIA KRAL When butter and sugar have no lumps slowly add egg until combined, scraping down sides of bowl. Next, add the vanilla, almond flour and flour into the bowl, one at a time, and mix until dough comes together. TIP: Unlike with a typical pie dough crust, there is no need to worry about over-mixing pate sucre dough. Form dough into ball Photo Credit: GEORGIA KRAL Using a spatula, scrape the sides of the bowl and then form dough into the shape of a ball. Wrap the dough in plastic wrap Photo Credit: GEORGIA KRAL Remove the dough from the bowl and pack into a round disc, then plastic wrap it. Refrigerate for 1 hour (or until lightly chilled through). Pumpkin pie filling ingredients Photo Credit: GEORGIA KRAL 2 Tablespoons all-purpose flour 2 eggs (room temperature) 2 egg yolks (room temperature) 100g dark brown sugar (1/2 cup + 1 Tablespoon firmly packaged) 160g pumpkin puree (2/3rd cup) (room temperature) 2 pinches ground cloves 1 pinch ground nutmeg 2 pinches ground Allspice 1/4th teaspoon cinnamon 75g buttermilk (1/3rd cup) (room temperature) 2.5 Tablespoons brown butter, warm Whisk ingredients Photo Credit: GEORGIA KRAL Whisk together the flour, eggs and yolks in a bowl until smooth. Whisk together remaining ingredients Photo Credit: GEORGIA KRAL Slowly pour in the sugar and whisk together until fully combined with mixture. Do the same with pumpkin, spices and buttermilk. Lastly, whisk in the butter until fully incorporated and smooth. Prepare your surface with flour Photo Credit: GEORGIA KRAL Remove dough from refrigerator and discard plastic wrap. Place dough onto a lightly-floured surface. Sprinkle a little bit of flour on top of the dough to keep the rolling pin from sticking. Roll out the dough Photo Credit: GEORGIA KRAL Roll the dough out to approximately 1/4-inch thick. Continuously rotate the dough while rolling Photo Credit: GEORGIA KRAL Be sure to keep rotating the dough (one quarter of a turn each time) as you roll to prevent it from sticking to the table. Lightly sprinkle more flour on the table if needed. TIP: Rotating the dough not only helps to keep the dough from sticking, but it also helps to stretch the gluten in the dough evenly in all directions. This way when you bake your crust, it shrinks evenly in all directions opposed to just in one direction. Butter the tart mold Photo Credit: GEORGIA KRAL Adding butter will keep the dough from sticking to the sides. Line the tart mold with the dough Photo Credit: GEORGIA KRAL Once the dough is at the desired thickness, gently lift up the dough with your hands and line the tart mold. Gently push the sides down to ensure the dough is even. Trim the edges Photo Credit: GEORGIA KRAL Trim the edges and punch the entire bottom of the tart with a fork or knife to make about a dozen small holes. Place the tart mold on a parchment lined baking sheet. Place it back in the refrigerator, allow to chill and rest for 30 minutes. Pre-heat oven to 325F. Remove tart from refrigerator and place into oven for approximately 15 minutes, or until a light golden brown. Allow shell to cool completely before filling. Pour filling into tart shell Photo Credit: GEORGIA KRAL Pour mixture into cooled tart shell and bake at 300 F for approximately 35 minutes, or until the center slightly jiggles. Cool completely. Decorate the pie with fresh whipped cream Photo Credit: GEORGIA KRAL Remove tart mold. Make whipped cream by beating heavy cream with sugar and vanilla bean to taste. Bouchon Bakery uses a pastry bag to paint leaves on the pie, but you can decorate as you wish. Top with scatted roasted pumpkin seeds. Viola! Photo Credit: GEORGIA KRAL Bouchon Bakery's Pumpkin Pie is gorgeous and easy to make at home. By GEORGIA KRAL Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.