Residence cooks face the identical two issues each Thanksgiving: not sufficient area, and never sufficient time. Not sufficient area within the oven, on the stovetop, or on the desk for all the household favorites. Not sufficient time for the Macy’s parade and the Turkey Trot and the pie making. That’s why we’ve created a easy pumpkin pie recipe that saves time and makes use of your Ooni oven, providing you with another instrument at your disposal for the large day.
If you happen to’re already utilizing your Ooni oven (or your typical oven) to arrange Spatchcocked Turkey or Green Bean Casserole with Fried Onions, this pie is ideal for baking whereas your oven is cooling down, since we have designed the dish to prepare dinner within the residual warmth of the oven. If you happen to’re not using your oven for the primary meal, you possibly can merely preheat it as much as temperature, flip it off, and bake. If you happen to’re planning on cooking forward of time (We’re already pleased with you!), the crust and filling might be ready upfront, so all you want on Thursday is half-hour within the oven and half-hour to chill down. If you happen to’re approach forward of the sport and can make your pie within the days earlier than Thanksgiving, merely bake, enable to chill utterly, cowl tightly and retailer within the fridge till you’re able to eat. (If that’s the case, enable for a minimum of half-hour for the pie to come back to room temperature.)
We love this pie served with the sugary crunch of candied pumpkin seeds and a decadent cloud of selfmade whipped cream.
Time
45 minutes lively time, 1 hour half-hour whole time
Yield
Serves 8
Tools
Ooni Pizza Oven
Ooni Infrared Thermometer
Ooni Cast Iron Skillet Pan
Rolling pin
Aluminum foil
Components
For the pastry
1 ½ cups and one tablespoon (250 grams) flour
1 teaspoon (6 grams) high quality sea salt
½ cup (125 grams) butter
1 tablespoon (15 grams) water
or
1 sheet (320 grams) ready-roll shortcrust pastry
For the pumpkin filling
30 ounces (860 grams) contemporary pumpkin, peeled, deseeded and reduce into 2 x 2 inch chunks
or
1 can (420 grams) pureed pumpkin
1 tablespoon (5 grams) contemporary ginger, finely grated
¼ teaspoon (0.5 grams) floor cloves
1 teaspoon (2 grams) cinnamon
½ teaspoon (1 gram) nutmeg
½ teaspoon (1 gram) allspice
½ cup (50 grams) brown sugar
⅓ cup (25 grams) high quality granulated sugar (caster sugar)
2 eggs plus 1 egg yolk
10 ounces (280 grams) condensed milk
For the candied pumpkin seed garnish (non-compulsory)
¾ cup (100 grams) inexperienced pumpkin seeds
⅛ cup (40 grams) butter, melted
pinch flaked sea salt
2 teaspoons (3 grams) cinnamon
4 tablespoons (38 grams) granulated sugar
Technique
If utilizing store-bought pastry, take the shortcrust pastry out of the fridge 45 minutes earlier than you’re able to prepare dinner.
If making contemporary pastry:
Sift the flour and salt into a big mixing bowl. Minimize the butter into the flour with a knife, and use your fingers to ‘rub’ the butter into the flour till it resembles a breadcrumb texture. Add a tablespoon of chilly water to the combination and gently knead to kind a dough. The dough will really feel crumbly, however don’t be tempted so as to add additional water, as this may make the pastry powerful. Make a ball with the dough and canopy with plastic wrap. Refrigerate for a minimum of half-hour.
If making contemporary pumpkin puree:
Carry a big pot of water to boil and add the cubed pumpkin. Boil for 10 minutes, or till the chunks are delicate and tender. Drain the pumpkin over a high quality sieve. Use the again of a picket spoon to push out as a lot extra moisture as you possibly can, mashing it to a pulp as you go. Go away to chill when you parbake the crust. The drained and mashed weight needs to be round 320 grams.
Fireplace up your oven, aiming for 950°F (500°C) on the stone baking board inside (roughly 20 minutes). Use the infrared thermometer to measure the temperature shortly and simply.
Grease your forged iron pan with butter. If utilizing store-bought pastry, unroll the dough, discard the paper sheet, and place the dough into the pan, pushing the dough into the corners, reducing away any extra from the highest, and filling any gaps the place vital.
If utilizing selfmade pastry, take away the dough from the fridge and place on a flippantly floured floor. With a floured rolling pin, flatten the dough right into a centimeter thick disc. Raise the dough and fill the pan, pushing the dough into the corners, reducing away any extra from the highest, and filling any gaps the place vital.
Minimize a 12-inch circle of baking parchment and gently place it over the dough. Fill with dried beans to weigh the dough down.
As soon as the oven has preheated for 20 minutes, flip the oven utterly off and place the forged iron pan inside. Prepare dinner for six minutes, turning midway. The pastry will puff and switch a pale golden coloration.
Take away the parbaked crust and put aside. Refire the oven once more to full warmth, aiming for 950°F (500°C) on the board inside.
In a big bowl, combine the contemporary ginger, floor cloves, cinnamon, nutmeg, allspice, brown sugar and high quality granulated sugar collectively. In a separate bowl, flippantly whisk the eggs. Add the eggs to spice and sugar combine and mix. Add the condensed milk and blend.
If utilizing canned pumpkin puree, add this to the spice combine and mix. If utilizing selfmade pumpkin puree, relying in your texture choice, you possibly can add the mashed pumpkin straight to the combination, or you should use a stick blender or meals processor to finely mix the pumpkin earlier than including it to the moist combine. As soon as added, combine every part collectively till clean.
Observe: If you happen to’re making the parbaked crust and filling upfront, hold the elements separate till you’re able to prepare dinner to make sure the crust doesn’t get soggy.
Once you’re able to prepare dinner the pie, take away the parchment paper and dried beans from the crust. Fill the parbaked crust with pumpkin pie combine, stopping ¼ of an inch from the highest of the pan.
Examine that the baking stone within the oven is between 852 and 950°F (450 to 500°C) earlier than turning off the warmth.
Place the stuffed pie into the oven and prepare dinner utilizing the residual warmth. After 5 minutes, flip the pan 180 levels. On the 10-minute mark, the floor ought to have a bit of rigidity. Cowl the pan with aluminum foil and switch the oven to its lowest setting. Prepare dinner coated with foil for five minutes, then flip the pan 180 levels and prepare dinner for one more 5 minutes. On the 20-minute mark, take away the foil. Prepare dinner for five to 10 minutes extra, till the center is cooked by way of, turning the pan 90 levels each minute or two as wanted. To test if the within is cooked by way of, place a knife into the middle of the filling. If it comes out clear, the pie is prepared.
Optionally available: For the candied pumpkin seed garnish, mix the seeds, melted butter, salt, cinnamon, and sugar in a big bowl. Toss till the seeds are evenly coated, then switch to a forged iron pan and prepare dinner at 482°F (250°C) for five minutes or in a saucepan over medium warmth for five to 10 minutes, till the seeds are flippantly browned. Let cool and garnish in a hoop across the high of the pie.
