Pumpkin Chess Pie with Extra Creamy Vanilla Bean Skyr

Description

This seasonal take on the classic chess pie combines a flaky brown sugar shortbread crust with a thick, gooey pumpkin filling. This pumpkin chess pie combines the flavors of sweet, spiced pumpkin along with the rich, candy like filling a pecan pie. The addition of  Extra Creamy Vanilla Bean Skyr allows you to skip the buttermilk in the classic southern dessert and adds an extra dose of richness. It’s the perfect dessert for the fall season.

Serves: Makes a 10 inch tart/pie – about 8 slices

Ingredients
Shortbread Crust:
1 stick
Unsalted butter, room temp
1/4 cup
Brown sugar
2 tbsp
Powdered sugar
1 1/3 cup
All-purpose flour
1/4 tsp
Salt
Pumpkin Chess Pie Filling:
1 stick
Unsalted butter
1/2 cup
Pumpkin puree
3/4 cup
Brown sugar
1/2 cup
Sugar
1 tsp
Vanilla extract
4
Egg yolks
1 tbsp
Maple syrup
1/4 cup
Icelandic Provisions Extra Creamy Vanilla Bean Skyr
1 tbsp
Cornstarch
1/2 tsp
Salt
1/2 tsp
Pumpkin spice
1/2 tsp
Cinnamon powder
1/4 cup
Heavy cream
Spiced powdered sugar topping:
2 tbsp
Powdered sugar
1 tsp
Pumpkin spice
1/2 tsp
Cinnamon
1/4 tsp
Salt
Recipe
Make the
Preheat the oven to 350 degrees. Add all the crust ingredients into a medium bowl and combine until the dough will stick together when pinched. In a 10 inch tart pan or pie pan, press the crust into the bottom of the pan using your fingers. Bake the crust for about 8 to 10 minutes or until lightly golden and slightly puffy. Using the back of a flat cup, gently push down on any puffiness. Set aside to cool.
Filling:
First make the brown butter: Place the butter in a light colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.
While the butter cools, place the pumpkin puree in a clean kitchen towel or paper towel and squeeze out as much water as you can. The texture of the pumpkin should be like playdough.
Once the brown butter has cooled, add the browned butter, pumpkin, dark brown sugar and white sugar into a medium bowl and whisk for 1-2 minutes and fully combined and smooth.
Add the egg yolks, maple syrup, vanilla extract and vanilla skyr to the mixture and whisk to combine. Add in the corn starch, pumpkin pie spice, cinnamon powder and salt. Whisk to combine.
Finally, slowly stream the heavy cream into the mixture while whisking together. Continue to whisk just until there are no white streaks remaining.
Take the cooled crust and pour the pumpkin filling into the pie dish. Using a knife or spatula to even out the top. Bake at 350 degrees for about 20 to 25 minutes or just until the pie looks set. The center should have a light wiggle to it.
et the pie cool for about 30 minutes at room temperature and then wrap the entire pie in foil. Place the pie in the fridge for at least 3 hours. This makes it easy to slice and also helps amplify the flavors and texture!
To serve:
Whisk the spiced powdered sugar ingredients and dust the spiced sugar over the pie.

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