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Bacon Fig Pumpkin Pie

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Submitted by: njcook3257025

 

Figs and bacon are a great combination. The spiced pie crust really adds a great contrast. What a way to spice up a traditional dessert.
 

Ingredients

  • Pastry:
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 8 tablespoons cold unsalted butter, cut into bits
  • 2-3 tablespoons ice water
  • Filling:
  • 1 16 oz can pumpkin puree
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 1 large egg white
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla
  • 1 cup diced fresh figs
  • 1 cup crisp bacon, chopped
  • Topping:
  • 1 cup currants
  • 2 tablespoons confectioners sugar

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Method

Pastry: Mix flour, spices and salt in mixing bowl. Cut in butter with a pastry blender, or 2 knives, until mixture resembles coarse crumbs. Sprinkle with water and mix until dough comes together. Shape into a thick disk, wrap in plastic wrap and refrigerate at least 30 minutes. Filling: Whisk pumpkin, brown sugar, salt and spices in mixing bowl until blended. Whisk in eggs and egg white, one at a time. Add cream and vanilla then whisk until blended. Pie: Preheat oven to 425 degrees. Roll out pastry into a 12 inch circle on a lightly floured surface. Line a 10 inch pie plate with pastry then turn edge under and crimp. Place figs and bacon into pastry and pour filling into pastry. Bake pie 20 minutes, reduce heat to 350 degrees and bake until filling is just set, 30-35 minutes. Let cool on wire rack. Make topping just before serving. Add currants and confectioners sugar then serve over pie.

 

Notes:

 

Number of Servings: 12

 

Submitted by: njcook3257025 ()

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