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Epicurious

Holiday Pumpkin Pie

Pumpkin pie is a custard-type pie that bakes most easily in the convection oven at a steady temperature. Because ovens can vary, if your pie gets too dark too soon, reduce the oven temperature by another 25 degrees. The pie is done when a knife inserted just off center comes out clean and the center of the pie still jiggles but is not liquid. This will be in 10 to 15 minutes less time than if baked in a conventional oven. I prefer pumpkin pie chilled rather than hot from the oven, which allows me to bake it a day in advance.

Recipe information

  • Yield

    makes one 9-inch pie

Ingredients

3/4 cup packed light or dark brown sugar
1/2 teaspoon salt
1 1/2 tablespoons pumpkin pie spice
2 eggs
2 cups or one 15-ounce can plain pumpkin puree
1 1/2 cups heavy cream, half-and-half, or undiluted evaporated milk
Half recipe Flaky Pastry (page 37)

Preparation

  1. Step 1

    Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection bake at 350°F.

    Step 2

    Make the pastry and roll it out to line a 9-inch pie pan.

    Step 3

    Measure the brown sugar, salt, pie spice, eggs, pumpkin, and cream into a large bowl. With a whisk, stir all the ingredients together until smooth and well blended.

    Step 4

    Pour the pumpkin mixture into the pie shell. Place the pie into the center of the oven and bake for 35 to 45 minutes, until the pie tests done (see headnote). Remove the pie from the oven and cool on a wire rack. Chill before serving, if desired.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsPieDessertPumpkinSquashVegetableNut FreeEasyMake AheadBakingThanksgivingChristmasFallCookbooks
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