American Pie Council

Pumpkin Pie Delight by Jone Schumacher, 1st Place Illinois State Fair Pumpkin Pie Contest

Pumpkin Pie Delight
Jone Schumacher, Chapin, IL
2014 Illinois State Fair, APC Pumpkin Pie Contest 1st Place

2 ½ cups all purpose flour
1 ½ tablespoons dark brown sugar
1 teaspoon salt
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
½ cup solid vegetable shortening, chilled
½ cupt salted butter, cut into thin slices
6 tablespoons (or more) ice water
1 teaspoon vanilla extract
2 teaspoons apple cider vinegar
Butter flavored cooking spray
Florida Demerara Sugar Crystals
Colored sanding sugars, optional
1 8 oz. canned pumpkin (or 1 cup pumpkin)
1 cup dark brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon ginger
2 extra large eggs, separated
1 cup scalded whole milk
2 tablespoons salted butter
Whipped Cream
For the crust: Preheat oven to 400 degrees. Blend flour, sugar and crust spices. Add shortening and butter and cut with pastry blender or food processor until the mixture resembles coarse meal. In a separate bowl, combine the egg yolk, water, vanilla and vinegar and stir until mixed. Gradually add the egg yolk mixture to the flour mixture and stir with fork until moist clumps form, adding additional ice water by the teaspoon, if dough is dry. Gather dough into 2 balls, one slightly larger than the other. Wrap in plastic and chill 30 minutes.

Spray inside of pie plate with cooking spray. Roll larger dough to fit deep 9 or 10” pie dish. Place crust into pan, flute edge. Cut out shapes of leaves and pumpkins with other dough ball. Combine egg white with 1 teaspoon water and whip with fork, brush crust. Brush cut-outs and sprinkle on the Demerara sugar on the leaves and colored sugar on the pumpkins. Press leaves onto the crust edge and place pumpkin shapes on a pan prepared with parchment paper and sprayed with butter flavored cooking spray. Cut out foil to fit around edge of pie plate; spray one side of foil with cooking spray and lay lightly over crust edge. Set in refrigerator while preparing filling.

For the filling: In a small mixing bowl, beat egg whites with an electric mixer until fluffy to somewhat stiff. Combine the sugar, flour, salt and spices and add to pumpkin and egg yolk in a large mixing bowl of an electric mixer. Beat on medium speed until blended. In a separate microwaveable bowl, add milk and butter, heat in microwave for 2-2 ½ minutes. Add to pumpkin mixture. Fold in beaten egg whites. Pour mixture into the pie shell.

Place in the preheated oven on the lower 1/3 rack and bake for 10 minutes, then reduce temperature to 340 for 45-50 minutes. Test with a toothpick for doneness. Remove from oven to cool to slightly warm and then chill in refrigerator until serving. Bake the pumpkin trims in 375 degree oven for 10-14 minutes until golden brown. Place on pie for decoration.

For the garnish: Garnish with whipped cream, if desired.