Pumpkin Pie
It’s easy to make your own pumpkin or squash purée and it makes the best-tasting pie. However, most pumpkins are for carving, not eating, and their flesh is too watery and flavorless to make a good purée. Look for sweet pumpkin varieties (for example, Sugar Pie, Long Pie, or Cinderella) or use butternut squash. To make a purée, see page 324.
Recipe information
Yield
makes one 9-inch pie
Ingredients
Preparation
Step 1
Soften at room temperature: One 10-ounce disk Tart and Pie Dough (page 174). Roll out the dough into a 12-inch circle.
Step 2
Line a 9-inch pie pan with the pastry. Refrigerate for at least 1 hour. Preheat the oven to 375°F. Prick the bottom all over with a fork. Line the shell with a piece of foil or parchment paper and fill with a layer of dried beans reserved for this purpose (or other pie weights). Bake in a 375°F oven for 15 minutes, or until lightly golden around the edge. Take the tart out of the oven; remove the foil and the weights. Return to the oven and cook for another 5 to 7 minutes, until the tart is an even light golden brown.
Step 3
Set aside to cool. In a small saucepan whisk together: 1/4 cup cream, 2 teaspoons flour.
Step 4
Heat the mixture over low heat until it comes to a boil and thickens. Slowly whisk in: 3/4 cup cream.
Step 5
Continue whisking until the mixture returns to a boil. Remove from the heat. In a medium bowl whisk together: 15 ounces (1 1/2 cups) pumpkin purée, 3 eggs.
Step 6
In another bowl combine: 1/4 cup brown sugar, 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, 1/2 teaspoon salt, A pinch of fresh-ground black pepper.
Step 7
Stir the sugar and spice mixture and the thickened cream into the pumpkin mixture. Whisk in: 1 1/2 teaspoons brandy (optional). Pour into the prebaked pie shell and bake for 45 to 50 minutes, until the center is almost set. If the edges are browning too quickly, fit a ring of foil around the rim. Let cool completely on a rack before cutting.
