A Legendary Pumpkin Pie

Pumpkin pie loving New Yorker’s are obsessed by the pies served at City Bakery.  They’re so sought after they’re served well after Thanksgiving.  People wait desperately for these pies to arrive and for good reason, they are like no others.  We think it’s the combination of the fresh Graham Cracker base coupled with a really creamy pumpkin custard.  It’s too late to order one now, but we managed to track down the recipe if you’re feeling like giving it a go for tomorrow’s Thanksgiving Day feast. Here it is, City Bakery owner Maury Rubin’s famous pumpkin pie.

City Bakery Pumpkin pie

Total time: 1 hour, 10 minutes

Servings: 12

Note: From Maury Rubin. If using organic/natural graham crackers, place them in a food processor, add 2 tablespoons of sugar, then pulse until finely ground. Organic graham crackers are available at Whole Foods Markets and Trader Joe’s. You will need one (9-inch) tart pan.

1 3/4 cups (15-ounce can) pumpkin puree

1/3 cup plus 1 tablespoon granulated sugar, divided1/2 cup organic brown sugar

1 cup heavy cream

1 egg plus 1 egg yolk

1/3 cup honey

1 tablespoon cornstarch

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

Pinch nutmeg

Pinch cloves

Pinch salt

1 cup fine graham cracker crumbs (from 8 to 9 graham crackers)

3 tablespoons flour

1/2 cup melted, slightly cooled butter

1. In a large bowl, with a wooden spoon, mix together the pumpkin puree, one-third cup sugar, the brown sugar, cream, eggs, honey, cornstarch, ginger, cinnamon, nutmeg, cloves and salt. Mix until well blended. Set aside.

2. Heat the oven to 350 degrees. Place the graham cracker crumbs into a large bowl. Add the flour and the remaining 1 tablespoon sugar and, with your hand, mix to combine.

3. Add the melted butter in a stream into the middle. With your hand or a large spoon, mix all ingredients until a paste-like dough is formed.

4. Fill the tart pan by patting the dough into the bottom of the pan and around the sides. Chill 10 minutes in the refrigerator. Pour the filling into the crust. Bake about 25 minutes. The pumpkinshould be firm around the edges but still soft in the center. Allow to cool, then chill overnight.

Recipe courtesy of the LA Times.


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