RECIPE: SWEET-ISH PUMPKIN PIE
PUMPKIN PIE + RIVETED PLATES
Next to turkey, pumpkin pie may be the most quintessential dish associated with Thanksgiving. With the holiday just two days away, we asked Californian Recipe Developer Robyn Holland to share the pumpkin pie recipe she’ll be baking this year. To our surprise she even added in a twist… Butterscotch Pumpkin Pie - a rustic, homemade recipe that runs the “sweet-ish” line Robyn is known for. This is your classic pumpkin pie base, uniquely topped with toasted meringue, held in a flaky, butter crust, and all balanced with a tangy, sweet butterscotch sauce. The recipe is paired with our Riveted Dinnerware Line - Riveted Salad Plates and Small Riveted Plates - perfectly sized for individual slices of pie. Learn a bit about Robyn below in a short interview, take notes of the ingredients you need to gather, and then visit Robyn’s website sweetish.co for the full run down of recipe notes and instructions.
Will you share a brief glimpse into who you are and what you do for work?
My name is Robyn, I’m a 5th generation Southern Californian (sunshine is in my veins!), a mother, wife, photographer, food stylist, and recipe developer. I currently live in Southern California and survive on hot cocoa with whipped cream. When I’m not cleaning or taking care of my little one (and I have another on the way!), I photograph, style, and develop recipes for brands. The dream is to open up my own bakery studio where I can style, bake, photograph and teach.
Will you share a glimpse into why you love to bake?
I discovered that I loved baking when I lived in London 15 years ago. In this time I consistently found that bakeries were a haven to me. I mean, food in general brings us together (we all know this) but I found baking to be something special. To me, baking feels more like home. I think it’s because baking takes more time and precision - so a whole lot of love gets put into it. I guess it’s my love of, love, home, dessert, bread and bringing people together that really drives my desire to bake.
Do you come up with your own recipes or do you pull information + inspiration from others, or possibly both?
Both! My two biggest sources of inspiration are cookbooks and being out in the world eating. I often have trips planned around bakeries I want to visit. Some recipes are easier to develop than others because of the time and science involved. I have a very hard time making another recipe verbatim. I always add my own twists here and there. I often taste something at a bakery and think - I’m gonna go home and try to make that! My biggest goal when developing and trying out recipes is simplicity, clarity and the balance of acid, salt, fat, and sweetness. I never want something to be too sweet - a mistake that is commonly made (in my opinion) with most desserts. Hence the name of my brand - Sweetish Co. Not too sweet, but sweet-ish.
Can you describe the thoughts/vision behind this style of pumpkin pie/ the topping?
I’ll be honest and say that I am not a huge pumpkin pie fan, but I am a sucker for homemade marshmallows and toasted meringue. I wanted to develop a pumpkin pie recipe that I not only would eat, but that I would love every part of, so I looked to my love for marshmallows and meringue as my inspiration. Toasted meringue has to be paired with something that isn’t overly sweet or else it’s shunned and pushed aside, instead of savored. I love this pumpkin pie recipe because you get a complex, almost tangy depth of sweetness from the butterscotch sauce and the lemon juice in the pumpkin filling; so the plop of toasty sweet, marshmallow-like meringue is the perfect compliment to balance all of that. Pair that goodness with the flaky, slightly salty, all-butter crust… this pie is pretty dang wonderful.
FULL RECIPE INGREDIENTS- Butterscotch Pumpkin Pie (9”)
FOR THE CRUST
4 1/2 cups / 540g all-purpose flour
2 teaspoons sea salt (not kosher salt)
1 1/2 cups + 1 generous tablespoon / 355g unsalted butter, cold, cut into 1/2 inch cubes
1/3 cup / 75ml ice water (ice cubes removed)
FOR THE FILLING
1 cup butterscotch sauce (ingredients for this below)
2 large eggs (room temperature)
2 large egg yolks (room temperature)
1/2 Teaspoon sea salt (not kosher salt)
1 teaspoon vanilla extract
1 ⅔ cups / 406g pumpkin puree (if you’re here in the US it’s just shy of one 15 ounce can of pumpkin)
1 ½1/2 teaspoons pumpkin pie spice
1 teaspoon molasses
2 teaspoons lemon juice
1 cup / 240g whole cream room temperature
FOR THE BUTTERSCOTCH SAUCE
½ 1/2 cup / 100g unsalted butter (any temperature)
¾ 3/4 cup / 165g dark brown sugar (light brown sugar is fine too)
½1/2 cup / 175g brown rice syrup / golden syrup / organic corn syrup
1 cup / 250g cream
1/4 / 60g apple cider
1 tiny pinch sea salt about half of ⅛ teaspoon
FOR THE FLUFFY MERINGUE
5 large fresh egg whites
3/4 cup + 3 tablespoons / 205g sugar
1 pinch sea salt
For the full recipe + step-by-step instructions on preparing and baking this pie recipe, click here. Robyn thoughtfully outlines how to prepare each part of the recipe and provides insightful baking notes that will guide you through each step of the process. We thought it would be best if you get it straight from the source! To shop Convivial dinnerware and serving items, perfect for pie and so many other dishes, click here.
Stay tuned, our next feature is with Haley Kostas, a Kansas City based dance artist + choreographer : @_haleykostas