VERONICA HINKE
author • speaker • journalist • coach
Recipes & Food Styling
Gale Gand’s Tangerine-Scented Pumpkin Pie
Tangerine-Scented Pumpkin Pie
Absolutely the very best pumpkin pie I have ever made. Best I’ve ever eaten is Grandma Weizenicker’s, but this pumpkin pie is so so close! It is Gale Gand‘s recipe for Tangerine-Scented Pumpkin Pie. I had so much fun making this & house is filled with smells of fresh clementines, ginger & that amazing aroma of pumpkin, which has to be part of every Thanksgiving.
This pie is so simple to make and so refreshing and full of delicate flavor.
I made the leaves and acorns using cookie cutters to shape them from pie crust dough. I used the end of a plastic knife to draw the veins in the leaves. For the acorns, I drew a criss-cross pattern. I used whole wheat and white pie crust to create contrast.
Gale Gand’s Tangerine-Scented Pumpkin Pie
Ingredients
One unbaked pie shell (see below)
One 15-ounce can pumpkin puree
3 eggs
½ cup granulated sugar
½ cup light brown sugar, packed
Grated rind of 4 tangerines or clementines
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ginger
½ cup whole, 2% fat, or 1% fat milk
½ cup heavy cream
Preheat the oven to 350 degrees. In a bowl whisk together the pumpkin puree and eggs until well blended. Add the sugar and mix. Add the remaining ingredients and mix until blended. Pour into the pie crust and bake until dry and lightly browned on the top. (A knife inserted into the center should come out almost completely clean.) about 40-45 minutes. Let cool and chill overnight or serve immediately with whipped cream.
Myrna’s Pie Dough
Makes 1 disk
1 ½ cups flour
½ teaspoon salt
½ teaspoon sugar
4 tablespoons unsalted butter, cut up and chilled
4 tablespoons shortening or lard, scored and frozen (See description below)
¼ cup water
1 ice cube
1 teaspoon red wine vinegar
Cut the butter into small cubes and refrigerate. Spread the shortening or lard on a piece of foil about ¼ inch thick and score it with a table knife to make a grid of lines, then freeze it. This will form cubes of shortening, once chilled and hardened. Place an ice cube in a one cup measure and add enough water to bring it up to ¼ a cup then add the vinegar to this and set aside to chill and melt.
In a mixer with a paddle attachment, place the flour, salt, sugar, chilled cut up butter and frozen shortening (bend the foil back to cause the shortening to release from the foil) and mix on low till the fat pieces are the size of large peas. Add the ice water/vinegar and turn the mixer on and count to 25 then turn the mixer off. Form the dough into a disk and chill at least 1 hour or up to 3 days.
On a floured surface with a rolling pin, roll out one piece of dough and line a 9 inch pie pan with it, gently easing the dough into the corners of the pie pan, leaving the edges overhanging. Fold the edge over to thicken and crimp decoratively. Chill till ready to use.
