Dana Dumas was a star in Phoenix when she opened a small-batch cookie business. The chef and baker has expanded her culinary horizons in the Valley ever since. SugarJam The South Kitchen is now owned by the chef. This popular North Scottsdale brunch, brunch, and lunch spot often draws long lines on weekends. A bakery is available at the restaurant, which features delicious treats such as her famous cookies and her sought-after pies.
Dumas shares her recipe for a seasonal pie that sells fast this time of the year.
Partially baking the crust and using an electric mixer are two tips chef and baker Dana Dumas recommends when making pumpkin pie.
SugarJam Southern Kitchen
What you will need:
- One 15-ounce container of fresh pumpkin puree
- 1/4 cup evaporated or whole milk
- 2 tablespoons sweetened condensed Milk
- 1 teaspoon vanilla
- 4 large eggs
- 1 1/4 cups light brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon fine pink Himalayan salt or fine kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutsmoke (this adds a freshness to the dish that pre-ground nutsmoke won’t).
- 1/8 teaspoon ground clove
- 1 cup milk
- You can bake your pie crust from scratch or buy it ready-baked. Once baked, let cool.
The crust
Preheat the oven to 350°F
You can use a prepared or uncooked pie dough to make the crust. You can fill it with pie weights or dried beans. Cover the edges with aluminum foil and crimp. Bake at 350°F for six minutes. Let cool completely before filling.
To make the pie
Mix the evaporated milk, whole milk, sweetened condensed, and vanilla together and set aside. Combine all the spices, salt and cornstarch in a separate bowl and mix well.Use the whisk attachment to place the pumpkin puree in the bowl of an electric mixer. Add three of the four eggs to the mixture. Mix it well.
Mix the brown sugar with the spice and cornstarch mix and beat it until smooth. You will notice it becoming liquidy, but that is okay.
To make an egg wash, combine the egg yolks with 1 tablespoon of milk in a small bowl.
Spread the cooled crust on a baking sheet large sufficient to collect any drips. The filling should be poured into the pie crust. The egg wash should be used to brush the edges of your crust. Cover the edges with aluminum foil. This will prevent any exposed edges from being burned while the pie is cooking.
Dumas warns that this is the most difficult part. Move the pie onto the oven by carefully moving the baking sheet. You can remove any excess filling from the crust by lightly wiping it with a damp paper towel.
Bake for one hour. Check it at 50 minutes. Bake the toothpick inserted until it comes out clean. To give the foil a golden brown color, bake the foil for 5 more minutes.
Place the pie in the oven, and let it cool on a heat-safe surface. Let the pie cool completely before placing it in the refrigerator. Otherwise, the filling may seize, shrink and pull away from its edges. It can be kept in the refrigerator overnight.
Make sure to let the pie cool down at least one hour before you serve it. Serve the pie with vanilla bean ice-cream or fresh whipped cream
How To Make Pumpkin Pie Like Dana Dumas of SugarJam The Southern Kitchen https://t.co/EPx1dmSoGR
— Technical earn (@Technicalearn5) November 23, 2022
@rfelix23 The best breakfast, homemade pies, and pastries I’ve had in Arizona. Located in north Scottsdale. If you check it out lmk what you think! #azfood ♬ ily (i love you baby) – Surf Mesa
