Baking with Dorie: Sour Cream Pumpkin Pie (or Tart)

This week's Baking with Dorie recipe on Serious Eats is my go-to Thanksgiving pie - shown here in tart version.  You can make it as either a pie or tart depending on your whim, the look you're after or  how much filling you want.  And the filling is so good that you might want lots of it: the pumpkin is spiced like eggnog - that means there's cinnamon, ginger, cloves, nutmeg and, of course rum - and made velvety smooth with sour cream.  Can you tell it's my favorite?  Hope it will become yours, too.

This recipe comes from Baking From My Home to Yours and the photograph is by Alan Richardson.

Comments

[AvB]

Thank you for this recipe - we live in Europe and celebrate this holiday on a slightly more extended schedule (i.e. whenever we can get the right people, food and energy together). We made two pies today and my husband permitted your recipe in the door as the "one new thing". Next year, I'm in great hope of convincing him to include the chestnut soup. Now that I've just read about the chestnut clafoutis production, I may need to reorganize the "one new thing" priority.
We get wonderful chestnuts from Gotland, which has its own interesting food traditions as a former Hansa trading port. A man comes and sells them outside our grocery store in Stockholm. We can also buy them in the vegetable section just at this time of year, not too expensive (remembering that it IS Sweden). But it's nicer to buy them from the seller outside. It reminds me of the years I lived in Paris.
I so enjoy your blog.
Thank you again.
Best regards,
A

[Heidi]

Dorie,

I made this recipe as a tart with the suggested sweet tart/pate sable crust from "Baking From My Home to Yours" and I have to say: thank you so much for the well-written crust recipe! I have an inherent fear of crust, but that one was so easy to follow! And my food processor DID make a different noise just as the crust was done, just like you said it would! I'm going home tonight and make another one to use up the rest of my yummy filling. Happy Thanksgiving!

[Dorie]

Meeta, I used to make a pumpkin pie with storebought eggnog, but it got harder and harder to find a good nog, so I reworked the pie to use all basic ingredients, but to still have the flavors I love. It's one of my favorite pumpkin pies and, as you know because you have my book, I have many pumpkin recipes. I hope you love it, too.

Fanny, it's so nice to hear from you! Glad you made the Whooper Drops (I assume you figured out that they should be baked at 350 degrees F -- the temperature was left out of the recipe -- aaarrgh!)and gladder that you liked them.

Kathi, I've never used chestnut flour in the recipe for Chocolate Caramel Chestnut Cake. My guess would be that you wouldn't want to replace more than 1/2 cup of the cake flour with the chestnut flour. (I"m sure you know this, but just in case -- please, DON'T use self-rising cake flour. Unfortunately, that's all that's available in some countries, but it's not what the cake was tested with.) I hope you enjoy it!

[Kathi]

Dorie,
The tart is Fabulous!
I am also about to begin the chocolate carmel chestnut cake...Have you ever replaced a portion of the cake flour with chestnut flour?

[fanny]

Oh Dorie,
every time I open your last book, my eyes meet that gorgeous picture of pumpkin pie.
It looks delicious: dense yet airy.

xxx
- fanny

ps. I made your chocolate malted whopper drops. They were a hit. Not one left!

[Meeta]

Dorie this look lovely. The idea of the eggnog is cool. I've gottsa go check it out in the book! Thanks!

[Maria]

Hi Dorie! I am very excited for Thanksgiving. I know our dessert table will be filled with your creations!! I think I will have to add this pumpkin tart to the list. It looks great! I hope you have a wonderful holiday!