Prep 45 mins
Cook 50 mins
Recommended to make a few hours or less before serving.
- 1 (9 inch) extra- deep dish pie shells, frozen and unbaked
- 1 3⁄4 cups light cream (or 1 cup heavy cream and 3/4 cup milk)
- 3 eggs
- 1⁄2 teaspoon vanilla extract
- 3⁄4 cup light brown sugar, firmly packed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon finely ground black pepper
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon mace
- 1⁄4 teaspoon ground nutmeg
- 1 lb canned pumpkin (or may use fresh pumpkin, 2 cups)
- 2 cups heavy cream
- 1⁄4 cup granulated sugar or 1⁄4 cup powdered sugar
- 1 teaspoon vanilla extract
- Position oven rack 1/3 up from the bottom of the oven; preheat to 450°. Have the crust in the freezer for at least 20-30 minutes before baking (or longer).
- Add cream to a small saucepan, uncovered, over medium heat; let stand until a slightly wrinkled skin forms on top or tiny bubbles appear around the edges.
- Meanwhile, in a bowl of an electric mixer, beat the eggs lightly just to mix; beat in the vanilla, sugar, and salt.
- Through a fine strainer, add the spices; then add the pumpkin and mix well.
- Gradually stir in the hot cream.
- Do not remove the pie crust from the freezer until you are ready to bake it.
- Pour the pumpkin mixture into the frozen crust.
- Bake for 10 minutes at 450°, then decrease oven temperature to 350° and bake 30-40 minutes longer until a small sharp knife gently inserted into the middle of the pie comes out clean (every time you test the pie with a knife it will leave a scar that will increase in size as the pie cools; do not cut more than necessary).
- Place the baked pie on a rack; serve while still barely warm or at room temperature.
- In a chilled bowl with chilled beaters, whip together the cream, sugar, and vanilla.
- If the pie is still slightly warm when you serve it, it is best to serve the whipped cream separately (the heat of the pie would melt the cream).
- Whip the cream until it is no too stiff, it should barely hold a shape and should be more like a thick sauce.
- But if the pie has cooled to room temperature, the cream can be whipped until it holds a definite shape and can be spread over the top of the pie.
- Either way, the cream can be whipped a few hours ahead, refrigerated, and then whisked a bit with a small wire whisk just before serving.
Terrible. Did not taste like pumpkin pie, more like a spiced plain custard pie with a dash of pumpkin flavor. Very bland. I was surprised, I have tried and loved many other Maida recipes.