Community Pick
$25 Pumpkin Pie
photo by Sharlene~W
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
1 Pie
- Serves:
- 8
ingredients
- 9 inch pie crusts, unbaked, in pan with edge prepared for an open top pie
- 1 egg white, lightly beaten
- 473.18 ml pumpkin puree (plain)
- 236.59 ml packed dark brown sugar
- 9.85 ml ground ginger
- 9.85 ml ground cinnamon
- 4.92 ml fresh grated nutmeg
- 1.23 ml ground cloves
- 2.46 ml salt
- 157.80 ml heavy cream
- 157.80 ml milk
- 4 large eggs
directions
- Adjust an oven rack to lowest position and heat oven to 400°F.
- Prepare pie crust for blind baking (prick bottom with a fork, line crust with parchment and fill with dried rice or beans). Bake crust for 15 minutes.
- (Have all your ingredients measured out and start your filling when the crust goes into the oven). Remove parchment from crust, prick any bubbles with a sharp fork and bake shell for 8 to 10 minutes longer, or until bottom just begins to color.
- Remove crust from oven and brush lightly with egg white while still hot.
- Process pumpkin, sugar, spices and salt ingredients in a food processor fitted with steel blade for 1 minute.
- Transfer mixture to a 3-quart heavy saucepan.
- Bring it to a sputtering simmer over medium-high heat.
- Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
- As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
- Process eggs in food processor until whites and yolks are mixed, about 5 seconds.
- Gradually pour hot pumpkin mixture through feed tube while still running.
- Process 30 seconds.
- Pour warm filling into hot pie shell.
- Put a crust shield on completed pie and bake about 25 minutes.
- Filling will be dry-looking and lightly cracked around the edge.
- The center will wiggle when pie is gently shaken.
- Cool on a wire rack to a warm room temperature.
- Serve with slightly sweetened whipped cream.
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Reviews
-
What a delicious pie! I roasted the pumpkin as stated, but just scooped it out with a spoon (easier that way). The prep was a little involved, but WAY worth it! The texture of this pie is a little softer than the pumpkin pie I am used to, it's lighter, almost like a torte. I served it with fresh sweetened whipped cream. YUM! The spice amounts are absolutely perfect! I wouldn't change a thing! I will be making this for the holidays this year-Thanks for a great recipe, Steve!
-
Nothing short of AMAZING! Was afraid to try a new recipe for Thanksgiving. So I made both this, and the standby Libby's recipe. This one blew the old one out of the park! I cant really say what it was that made it better. It was just over the top better. Creamier I think, and just had more of a depth of flavor. I think the brown sugar did it? Whatever it was, it was awesome! Only problem I had was the crust sticking. But that was cause I used a glass pie tin, and didnt grease it first. I also liked that it made more than can fit in a normal 9 inch pie pan. So it was perfect for my deep dish pie pan. Made a nice thick pie. I will never make any other pumpkin pie!
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RECIPE SUBMITTED BY
Steve_G
Fort Myers, Florida