You can’t have Thanksgiving without pie. You just can’t. I implore you to try this classic pumpkin pie recipe. It is from Baking Illustrated, which is my bible (next to the Joy of Cooking of course). Unlike online recipes, I am never worried about how my desserts will turn out so it is not a surprise that this pie was scrumptious.
Side Note: I was really excited when I saw these piecrust cutters at Williams Sonoma. The leaves added a nice touch to this Thanksgiving dessert.
Pumpkin Pie Recipe
- 1-2 Pie Crust rounds
- 2 cups (16 ounces) canned pumpkin puree, unsweetened
- 1 cup packed dark brown sugar
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2/3 cup heavy cream
- 2/3 cup milk
- 4 large eggs
Pie Crust Directions
- Line the pie dish with one of the pie rounds and place in the freezer for 20 minutes.
- Preheat oven to 375° F.
- Take pie dish out of the freezer. Line with foil and place pie weights inside (I used 2 cups of rice for weight).
- Bake piecrust in oven for about 25-30 minutes, or until light gold brown.
- Process the pumpkin puree, brown sugar, spices, and salt in a food processor for 1 minute until combined.
- Transfer the pumpkin mixture into a 3-quart saucepan on medium heat. Bring it to a sputtering boil. Cook the pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
- Once the pie crust is out of the oven, move rack to the lowest position and increase temperature to 400° F.
- Whisk the heavy cream and milk into the pumpkin and bring to a bare simmer. Process the eggs in the processor until combined, 5 seconds. Slowly pour half the pumpkin mixture back into the processor. Process for 30 seconds. Add the other half and process for another 30 seconds.
- Pour the warm filling into the hot pie shell.* Bake the pie until the filling is puffed, dry-looking, and lightly cracked around the edges, and the center wiggles like gelatin when the pie is gently shaken. About 25 minutes. Cool on wire rack for at least an hour.
- When cooled, serve with whipped cream.
*For decorative crust: With second pie crust, use a cookie cutter to cut out shapes. Line the crust with the cut out shapes, then add the filling and bake.
If the crust starts to brown before pie is fully baked, cover the crust with tin foil.
Source: Baking Illustrated