Pumpkin Pie With Port Wine Poached

Mission Figs

Yield: 1 x 9-inch pie

Time: 1 hour

INGREDIENTS
Pie Crust:
2 cups all-purpose flour
1/4 teaspoon Kosher salt
10 tablespoons unsalted butter, cut into cubes, chilled
2 large eggs
2-3 tablespoons cold water, as required

Pumpkin Filling:
1 x 15 oz can of pumpkin puree
3/4 cup packed dark brown sugar
3 large eggs
2 teaspoons of ground cinnamon
1/4 teaspoon fresh ground nutmeg
1 teaspoon vanilla extract
1 1/2 cups heavy cream
A pinch of Kosher salt
Figs:
2 cups port wine
5-6 dried black mission figs, stems removed, sliced in half
1/4 cup of sugar
Curried Whipped Cream:
2 teaspoons curry powder
2 tablespoons powdered sugar
1 cup heavy cream
2-3 tablespoons toasted pepitas, for garnish

DIRECTIONS
Pre-heat oven to 375 degrees F.
Begin by making the dough for the tart shell. In a large mixing bowl add flour,
salt and cold butter cubes. Use a wire cutter or your hands to work the butter
into the flour until you have the texture of fine breadcrumbs. (Alternatively
you could use a food processor and pulse until you reach that texture).
Add eggs and a little of the water and mix together until the dough comes
together as a single mass. Add more water if necessary -- i.e. if it doesn't
come together as a ball. Dump out onto a lightly floured surface and knead 23 times just to make the dough nice and consistent. Form into the shape of a

disc and wrap in plastic wrap. Refrigerate for 20-30 minutes to let the dough
chill again. Once chilled roll out into a circle about 12-inches in diameter. Roll
up around the rolling pin then lay over pie pan. Gently press dough into the
pan and trim edges. Use a fork to poke holes in the bottom of the dough.
Blind bake the shell. Line the pie shell with a piece of parchment paper then
top with dried beans, rice or pie weights. Bake for 15 minutes then remove
the parchment and beans and bake for another 12-15 minutes. Remove from
oven and set aside to cool while you make the filling.
In a food processor, combine pumpkin puree, sugar, spices and salt. Add
eggs, one at a time ensuring each is fully incorporated before adding the
next. With the mixer on low add the cream in a slow steady stream. Now pour
into the pie shell.
Reduce heat of the oven to 325 degrees F. Bake in the oven for 35-40 minutes
until the filling is just set. Foil the crust edges if they start to get too brown.
Re-hydrate figs by placing in a pot with wine and sugar. Set over medium
heat and bring to a simmer. Reduce for 5-6 minutes until the liquid is syrupy
and the figs have plumped up slightly.
Whip heavy cream with powdered sugar and curry powder until you reach
soft peaks. Garnish pie with pepitas and serve with cream and figs.