Roger Mooking in the Studio

We had Roger Mooking on the show this morning to judge a pie-baking competition between JJ and Melanie! Here is Roger's recipe:

FIVE SPICE PUMPKIN PIE

Pie Crust
1 1/3 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons lard
3 tablespoons (or more) ice water

Pie:
1 (15-ounce) can pure pumpkin (not pumpkin pie mix)
3/4 cup pure maple syrup
3/4 cup whipping cream
3 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon 5 Spice powder
1/4 teaspoon salt


Pastry Crust
Mix flour, sugar and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
Roll out dough on lightly floured work surface to 12-inch round. Transfer dough to 9-inch-diameter pie dish. Fold overhang under. Crimp edges decoratively. (Can be prepared 2 days ahead. Cover and refrigerate.)

For pie:
Position rack in bottom third of oven and preheat oven to 350°F. Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well.
Pour pumpkin mixture into prepared pie crust. Bake until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
For whipped cream:
Using electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract in large bowl until soft peaks form.
Serve pie cold or at room temperature with whipped cream.

Check out all that is Roger here!

http://www.foodtv.ca/ontv/hostdetails.aspx?hostid=41785