LATEST PAPER
54° Good Evening
54° Good Evening
Eat and Drink

Bouchon Bakery's Simple Thanksgiving Pumpkin Pie recipe

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

½ cup (120 grams) Butter (room temperature) ¼
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

Combine butter and powdered sugar in a Kitchen
Photo Credit: GEORGIA KRAL

Combine butter and powdered sugar in a Kitchen Aid fitted with a paddle attachment.

Mix in remaining ingredients

When butter and sugar have no lumps slowly
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

Using a spatula, scrape the sides of the
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

Remove the dough from the bowl and pack
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

2 Tablespoons all-purpose flour 2 eggs (room temperature)
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

Whisk together the flour, eggs and yolks in
Photo Credit: GEORGIA KRAL

Whisk together the flour, eggs and yolks in a bowl until smooth.

Whisk together remaining ingredients

Slowly pour in the sugar and whisk together
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

Remove dough from refrigerator and discard plastic wrap.
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

Roll the dough out to approximately 1/4-inch thick.
Photo Credit: GEORGIA KRAL

Roll the dough out to approximately 1/4-inch thick.

Continuously rotate the dough while rolling

Be sure to keep rotating the dough (one
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

Adding butter will keep the dough from sticking
Photo Credit: GEORGIA KRAL

Adding butter will keep the dough from sticking to the sides.

Line the tart mold with the dough

Once the dough is at the desired thickness,
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

Trim the edges and punch the entire bottom
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

Pour mixture into cooled tart shell and bake
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

Remove tart mold. Make whipped cream by beating
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!

Bouchon Bakery's Pumpkin Pie is gorgeous and easy
Photo Credit: GEORGIA KRAL

Bouchon Bakery's Pumpkin Pie is gorgeous and easy to make at home.

Eat and Drink photos & videos