Pumpkin Pie Contest Recipe: Ann-Marie’s First Place Pumpkin Pie

What a gorgeous array of pumpkin pies arrived on Halloween for our market fundraiser. Nine bakers paid $10 each for the chance to win a Le Creuset “pumpkin cocotte” and bragging rights at Thanksgiving. There were traditional pies and unusual variations, including caramel apple, toffee pecan, and “far East spice” with cardamom and pistachios. First place went to a pie using banana, orange and lemon. Second place went to a pie with eggnog whipped cream.

Lovely pies. Photo by Kimberly McKittrick

Professional taster, food writer and cookbook author Lorna Yee tasted the pies several times to come to her decision (a tough job, but she seems to thrive on it!). Each pie was evaluated on taste, appearance, technique and creativity, and assigned a score. An initial tie between the top two pies was finally broken with repeated tastings. (Check back for the second place pie recipe tomorrow).

Pie Judge Lorna “Cleopatra” Yee. Photo by Kairu Yao

Poet Evan Peterson entertained us with Pie-Ku during the judging (check back soon for poems!). After the winners were announced, observers were encouraged to donate a dollar or two for a taste of pie. Many did, helping us to reach our $1,000 fundraising goal for the evening. What a wonderful community! For an hour on Halloween, cosmopolitan Crockett Street took on the charm of a country fair.

For a donation, observers got to taste the pies. Yum! Photo by Kimberly McKittrick

Ann-Marie Driver was particularly thrilled with her first place victory, as just an hour earlier, she wasn’t sure if her pie would survive intact. A recent transplant from Dublin, Anne-Marie came to market in a taxi, and the going got a little rough.

“The ride up and down hills was nerve-wracking and the pie went into the air a couple of times on the journey!” she laughed. As for the Le Creuset prize, “it is a great addition to our new home.” She put it to use immediately, making a spicy bean casserole. (Hmmm. Maybe we need a casserole contest next?)

The winning pie. Photo by Kairu Yao

ANN-MARIE’S FIRST PLACE PUMPKIN PIE
The recipe was given to Anne-Marie by a British friend who found it in a magazine. A little research indicates the original recipe was probably Ina Garten’s “Pumpkin Banana Mousse Pie” from 2002, which is virtually identical. Ann-Marie adds pecans to the crust.

FOR THE CRUST
2 cups graham cracker crumbs
1/2 cup pecans, finely chopped
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 pound sweetened butter, melted

FOR THE FILLING
1/2 cup half-and-half
1 15-ounce can pumpkin puree
1 cup light brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3 large egg yolks
1 package unflavored gelatin
1 ripe banana, pureed
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 cup cold heavy cream
2 tablespoons sugar

FOR THE DECORATION
1 cup cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
orange zest

Preheat the oven to 350 degrees

Prepare crust: Combine crust ingredients in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.

Prepare filling: Set a heat-proof bowl over a pan of simmering water. Add half & half, pumpkin, brown sugar, salt, cinnamon, allspice and nutmeg to bowl. Stir until mixture becomes hot, about 5 minutes.

Whisk egg yolks in a separate bowl. Add a spoonful of the hot pumpkin into the egg yolks to heat them. Then pour the pumpkin/egg mixture back into the heated bowl and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly (you don’t want the eggs to scramble!). Remove from heat.

Dissolve gelatin in 1/4 cup of cold water. Add the dissolved gelatin, banana, lemon and orange zest to the pumpkin mixture and mix well. Set aside to cool.

Whip heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.

For the topping: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle with orange zest. Serve chilled.