$25 Pumpkin Pie

Recipe by Steve_G
READY IN: 1hr 20mins
SERVES: 8
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
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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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