Pumpkin Shortbread Pie in the Oven

Votes: 2

Time: 5 hours 35 minutes
Complexity: easily
Servings: 6 - 8

Valerie Bertinelli's rustic take on the classic dessert is based on her mother's shortbread recipe and cinnamon-buttermilk whipped cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Shortcrust pastry

2.5 cups all-purpose flour, plus more for rolling pin and work surface
1 tbsp granulated sugar
1 teaspoon of salt
3/4 cup (170 g) unsalted butter, cut into pieces
6 to 8 tablespoons ice water

Pumpkin pie filling

1 and 3/4 tbsp. pumpkin puree
1 and 1/4 cups heavy cream
1/3 tbsp. and 2 tbsp. l. brown sugar
2.5 tsp ground cinnamon
1.5 tsp ground nutmeg
1 teaspoon ground ginger
1/2 tsp ground cloves
1/4 teaspoon salt
2 tbsp bourbon
2 tablespoons vanilla extract
2 large eggs, lightly beaten

Buttermilk Cinnamon Whipped Cream

1 cup cold heavy cream
1/2 cup cold buttermilk or sour cream
2 tablespoons of sugar
1/2 tsp ground cinnamon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortcrust pastry, premium flour, pumpkin puree, brown sugar, cream, sour milk, eggs, nutmeg, ground ginger, carnation, cinnamon

Cooking the dish according to the recipe:

Prepare the pie doughIn a food processor, combine the flour, granulated sugar, and salt. Gradually add the pieces of butter and process until the largest pieces are the size of peas. Add the ice water, 1 tablespoon at a time, and continue processing until the dough begins to form a ball and pulls away from the sides of the bowl.
Turn the dough out onto a work surface and form it into a ball, kneading it gently if it's unraveling. Divide the dough in half, wrap each in plastic wrap, and chill one portion of the dough for 1 hour. (You'll only need one portion of the pie dough, so place the other portion of the dough in a zip-top plastic bag and freeze for future use.)

On a well-floured surface, roll the dough into a circle 22-25 cm in diameter and place it in a 20 cm (8 in) springform pan. (If the rolling pin and work surface become sticky quickly, chill the dough until firm. Using a large spatula or rolling pin, transfer the dough to the pan and press it into the sides of the pan.) Trim the edges and prick the dough with a fork. Refrigerate the pie crust for 20 minutes.
Meanwhile, preheat oven to 170°C.

Place a sheet of parchment paper or foil in the pie crust and fill with ceramic pie weights, dry rice, or dried beans. Bake until the edges are lightly golden, about 15 minutes. Remove the weights and parchment paper and bake until the crust is cooked through and evenly golden, about 15 minutes. Reduce the oven temperature to 300°F (150°C).
Prepare pumpkin pie fillingIn a large bowl, combine pumpkin, heavy cream, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt. Stir in bourbon, vanilla, and eggs. Mix until smooth.
Pour the filling into the pie crust and smooth it with a spatula. Bake the pie until the filling is set and the center jiggles slightly when shaken, 1 hour to 1 hour 10 minutes. Cool completely on a wire rack for 2 hours. Serve the pumpkin pie with cinnamon whipped cream.

Buttermilk Cinnamon Whipped Cream:

Add the heavy cream and buttermilk to a large bowl and beat with an electric mixer until foamy. With the mixer running, gradually add the sugar and cinnamon, continuing to beat until soft, stiff peaks form.