Our friends at Petticoat Row Bakery are cooking up two takes on a holiday classic this Thanksgiving… and so can you! Whether you’re a traditionalist daydreaming of Thanksgivings past, or a rebel looking to spice up your encore course with a sweet twist, these two recipes are sure to hit the spot.
OLD FASHIONED PUMPKIN PIE
Petticoat Row baker Samantha Pichette cannot host a holiday dinner with her two boys with out one (or two!) of these pumpkin pies on the table or she’d face a mutiny. Her tip for the perfect crust? Always chill your dough for at least 45 minutes. This will relax the gluten making it less elastic and easier to roll.
Flaky Vinegar Pie Crust
Ingredients:
– 1 1/8 all purpose flour
– 4 oz cold unsalted butter
– 1 1/2 teaspoons sugar
– 1/4 teaspoon salt
– 1 teaspoon apple cider vinegar
– 3 to 5 tablespoons cold water
Mix in 6 QT mixer with paddle attachment:
– Flour, sugar and salt
– Cube cold butter with a knife
– Add into dry mixture and mix until the butter is pea sized
– Add the vinegar and mix until just combined
– Add the lowest amount of ice water and mix. Pinch a small amount of the mixture together between your fingers and if it does not hold together, add half the remaining water and mix. Try pinching the mixture again. If necessary, add the remaining water
– Spoon the mixture onto a floured work surface and knead the mixture alternately with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled
– Wrap the dough with plastic wrap and refrigerate for 1 hour
– Remove dough and roll out slightly larger than your pie pan
– Carefully transfer dough to your pie pan and fold the edges under themselves and crimp using fingers
Pumpkin Pie Filling
Ingredients:
– 18 oz pumpkin puree
– 3.2 oz brown sugar
– 2.4 oz sugar
– 1/2 teaspoon salt
– 2 large eggs
– 1 egg yolk
– 1 teaspoon ground cinnamon
– 1 teaspoon ground ginger
– 1/8 teaspoon ground nutmeg
– 1/4 teaspoon ground clove
– 1 teaspoon lemon zest
– 12 oz heavy cream
Mix in a bowl by hand:
– Wisk Pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, clove, sugar and salt until combined
– Add eggs, egg yolk and lemon zest to the pumpkin mixture and mix until combined
– Whisk heavy cream into the mixture until combined. The consistency should be smooth
– Pour the mixture into the prepared pie crust
– Bake at 325 for 35 minutes or until set and firm to touch
– Allow to cool at room temperature
PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING
Baker Kelley Badger was inspired by the craze of Starbucks’ signature fall latte to create her Pumpkin Spice Cake. When you’re a cake baker, pie alone simply won’t do at the holiday table! Kelley likes to mix it up for Thanksgiving with all the traditional flavors of the pumpkin pie incorporated into a pretty cake with cream cheese frosting.
Cream Cheese Frosting
Ingredients:
– 1.5 lbs cream cheese
– 1/2 lb softened butter
– 2 lbs confectioner’s sugar
– 1 teaspoon vanilla extract
Mix in 6 QT mixer with paddle attachment:
– Mix Butter until creamy
– Add in cream cheese and continue mixing until combined
– Add in confectioner’s sugar and vanilla at low speed
– Once all ingredients are incorporated, slowly raise speed and allow to whip until the mixture is fluffy
– Leave at room temperature, do not refrigerate
Pumpkin Spice Cake
Ingredients:
– 2 cups all purpose flour
– 2 teaspoons baking soda
– 4 eggs
– 1 tablespoon baking powder
– 2 cups sugar
– 1 cup vegetable oil
– 1 teaspoon cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground clove
– 1 teaspoon salt
– 2 cups pumpkin puree
Mix together:
– Vegetable oil and sugar
– Add in one egg at a time beating between additions
– Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in a separate bowl
– Alternate adding dry ingredients and pumpkin puree into the mixer on low speed. Scrape bowl in between additions.
– Pour batter into 2 greased 6 inch cake pans
– Bake at 325 for 30 minutes or until a knife or toothpick comes out clean when inserted
– Allow to cool at room temperature
– Remove cakes from pans. Place one on a plate. Spread a layer of cream cheese frosting on top
– Place your other layer on top of that. Spread frosting all over the two layers
– Place your cake in the refrigerator to allow frosting to set
– Best served at room temperature so make sure to remove from refrigerator at least 1 hour prior to serving
Not a baker? No worries. Petticoat Row Bakery is still taking Thanksgiving Day orders! Give them a call at 508-228-3700 or stop by their store at 35 Centre Street. They’ll be open Thanksgiving Day 8am – 12pm.
