Pumpkin Pie
Adapted from The America's Test Kitchen Family Cookbook - I cut way back on the amount of spices in this recipe, but the rest of the recipe is pretty much the same. I use a different crust recipe than they do and I rewrote some of the instructions to reflect exactly what I did.
  • 1 single pie crust (see recipe below)
  • 1 15-ounce can pumpkin puree
  • 1 cup packed brown sugar
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ⅔ cup heavy cream
  • ⅔ cup whole milk
  • 4 large eggs
  1. Once your pie crust is rolled out and in a 9.75-inch pie dish, freeze for 30 minutes.
  2. Preheat oven to 375º F. Remove pie crust from freezer and line the pie crust with a double layer of non-stick aluminum foil (non-stick side down), covering the edges.
  3. Fill the pie crust with beans (about 1½ pounds), pennies, or pie weights. Bake for 25 minutes.
  4. While the pie crust is doing the blind bake, make the pumpkin filling. You want to fill the crust with the pumpkin filling while the crust is hot from the blind bake, so it's important to make the pumpkin filling while the crust is baking. Process the pumpkin, brown sugar, spices and salt in a food processor for about 1 minute.
  5. Transfer the pumpkin mixture to a medium pot and bring to a simmer over medium-high heat. (Leave the processor as is...you're going to use it again in a few minutes, no need to clean!) Stir constantly to avoid the pumpkin bubbling and exploding all over your stove. Cook for about 5 minutes, until thick and shiny. Whisk in the milk and cream, bring mixture back to a simmer, then remove from heat.
  6. Place the eggs in the food processor and process until uniform, about 5 seconds. With the machine running, slowly add about half of the hot pumpkin mixture through the feed tube. Stop the machine, add the rest of the pumpkin and process again for about 30 more seconds until everything is uniform.
  7. The timing should work so that the pumpkin filling is done and warm when the pie crust is done blind baking. When you remove the partially-baked crust from the oven, turn the temperature up to 400º F and remove the pie weights you used and the foil. Immediately pour the warm pumpkin filling into the hot partially baked crust. If you have extra filling, ladel it into the crust 5 minutes into the baking time.
  8. Bake the pie until the filling is puffed and lightly cracked around the edges and the center wiggles slightly when jiggled, about 25 minutes. Cool pie on a wire rack and serve warm or at room temperature. Store leftover pie in the refrigerator, wrapped, up to 2 days.
Recipe by This Week for Dinner at https://thisweekfordinner.com/pumpkin-pie/