If you haven’t indulged in some kind of pumpkin pie this season, has it really been fall? Here is a recipe for the classic dessert provided by the local experts at O Pie O.
O Pie O went from a Findlay Market pop-up to an East Walnut Hills restaurant, renowned for flaky and decadent sweet and savory baked goods from founder and chief baker Lou Ginocchio. They also just recently opened a new location in Over-the-Rhine, with a focus on grab-and-go baked goods and carry-out bites — a perfect fit for our current dining climate. Guests can expect O Pie O favorites, plus a larger menu of popovers, galettes and biscuits.
O Pie O, 1527 Madison Road, East Walnut Hills; 32 E. 13th St., Over-the-Rhine, opieo.com.
O Pie O’s Brown Butter Pumpkin Pie
recipe provided by Lou Ginocchio
Ingredients:
- Favorite 9” pie crust, lightly parbaked
- 1 pound of high-fat butter; set aside 75ml
- ¾ cup brown sugar
- ⅓ tsp or slightly rounded ¼ tsp Kosher salt
- ⅓ tsp or slightly rounded ¼ tsp ground ginger
- ⅓ tsp or slightly rounded ¼ tsp ground allspice
- ⅓ tsp or slightly rounded ¼ tsp ground cinnamon
- ⅓ tsp or slightly rounded ¼ tsp ground cloves
- 2 large eggs
- 1 egg yolk
- 1 cup canned pumpkin
- ⅓ cup heavy whipping cream
- 3 Tbsp whole milk
- 1 tsp molasses
- ½ tsp vanilla bean paste or extract
- 1 ½ Tbsp water
- ¼ cup carrot juice
- Small saucepan
- Fine mesh sieve or cheesecloth
Instructions:
- Brown 1 pound of butter (preferably high fat) on the stovetop on a low simmer (some bubbling) until browned. Be careful not to burn. Strain melted liquid through a fine mesh or cheesecloth to remove most solids. Set aside 75 ml for the recipe in a small microwave-safe bowl; save the rest for other browned butter goodness. Refrigerate both until ready to use.
- Combine dry ingredients in a large bowl: brown sugar (break up all lumps), Kosher salt, ground ginger, ground allspice, ground cinnamon, ground cloves.
- Combine and beat egg mixture in a small bowl.
- Measure out canned pumpkin in a medium-sized bowl. For better consistency and flavor, avoid fresh pumpkins. Canned pumpkin is a better choice for a traditional pumpkin pie.
- Combine whipping cream, whole milk, molasses, vanilla, water and carrot juice in a large pitcher.
- Pre-heat conventional oven to 340 degrees (325 in convection oven, times will vary).
- Melt browned butter in the microwave for 30 seconds. If not fully melted, nuke for another 10 seconds. If still not melted, buy a new microwave. Add butter to dry mix in a large bowl — combine with spatula. Will be thick.
- Slowly add egg mixture to the bowl and combine with spatula. Switch over to your whisk and further combine the mixture.
- Switch back to the spatula, and slowly add pumpkin to the mixture, being careful not to splash. Mix with spatula until well-combined.
- With your spatula slowly mixing, carefully pour in the remaining liquids from the pitcher. Switch to the whisk and vigorously whisk mixture for approximately 2 or 3 minutes.
- Pour mixture into your favorite, lightly parbaked 9” pie crust.
- Bake on the middle rack at 340 degrees for 30 minutes, turn, another 30 minutes, turn, another 15 minutes, turn, and another 15 minutes. Pie is done when it is well browned and puffed up in a dome. It will also give a “solidified jiggle” when shaken.
- Let cool on counter for at least 2 hours before serving.
