American Pie Council

2013 Amateur Recipe

Aunt Bertie's Double the Taste Pumpkin Pie

Aunt Berties Double the Taste Pumpkin Pie
2013 APC Crisco National Pie Championships Amateur Division 2nd Place Pumpkin
Alberta F. Dunbar, San Diego, CA

1 ½ cup all purpose flour
1/2 teaspoon salt
1/2 cup Crisco shortening
3 to 4 tablespoon ice water

Preheat oven to 450 degrees
Mix flour and salt together, cut in shortening using pastry blender or 2 knives until flour is blended and forms pea size chunks. Sprinkle with 1tablespoon of water at a time. Toss lightly with a fork until dough forms a ball. Roll on a lightly floured surface until pastry is large enough to fit a 9” deep dish pie pan, with ½” overlap. Transfer pastry to pie pan and fold edges under and flute using fingers. Prick bottom with fork and bake for 10 to 12 minutes or until golden brown. Cool completely before adding filling.

Taste 1
15 ounce can pumpkin
3 extra-large eggs
¾ cup brown sugar, packed
½ teaspoon salt
3 teaspoons pumpkin pie spice
1 tablespoon vanilla extract
¼ cup orange juice
1 ¼ cup heavy cream

Taste 2
15 ounce can pumpkin
12 ounce can condensed milk
4 serving size instant vanilla pudding
3 teaspoon pumpkin pie spice
1 teaspoon orange extract
1 teaspoon finely grated orange peel
1 1/3 cup heavy cream

2 ½ cups heavy cream
1/3 cup sifted powdered sugar
1 teaspoon vanilla extract

Garnish optional
25 crystalized ginger pieces for topping each rosette
½ cup white chocolate curls or shavings

Taste 1
In a large mixing bowl combine first 8 ingredients with a mixer on medium speed until smooth. Gradually add cream, blend on low speed. Pour into unbaked shell. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees, cover pie edge with pie ring or foil. Bake for 40 minutes or until a knife inserted near the center comes out clean. Cool completely on a rack before making second taste. (place in freezer to speed cooling for 30 minutes)

Taste 2
Combine first 6 ingredients in a medium bowl. Mix well until blended and smooth. Gently fold in whipped cream and blend well. Carefully spread over first layer, smooth top and chill until set, about 1 hour.

Combine all ingredients in a medium bowl. Beat on high until stiff. Reserve 2 cups for piping rosette border. Spread remainder over pie smooth top. Pipe border around pie. Top each rosette with a piece of ginger. Spread the white chocolate curls or shavings over the center of pie. Chill until ready to serve.
Serves 6 to 8