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Pumpkin Pie Makes 1 9 inch pie |
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| 1/2 recipe | basic flaky pastry dough |
| 1 1/2 cups | canned pumpkin puree, unsweetened |
| 1 cup | half and half |
| 3 | eggs |
| 1/3 cup | firmly packed light brown sugar |
| 1/3 cup | sugar |
| 1 teaspoon | vanilla extract |
| 1 teaspoon | ground cinnamon |
| 1/2 teaspoon | ground ginger |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | nutmeg, preferably freshly ground |
| pinch | ground cloves |
| freshly whipped cream for serving | |
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Roll out the dough per the recipe instructions and fit into a 9 inch pie plate. Chill for at least an hour. Preheat the oven to 425 F. In a large bowl, combine all of the remaining ingredients. Whisk or stir until smooth. Pour the mixture into the cold prepared pie shell and put into the preheated oven. Bake for 15 minutes. Reduce the oven temperature to 350 F and bake for another 30-45 minutes, or until a knife inserted in the center comes out clean. Also, give the pie a little shake to be sure that the filling has completely set. There may be a few cracks in the filling or it might puff up a little toward the completion of baking. This is fine and the filling will deflate when it the pie cools. If the crust starts to get too brown and the filling is not yet ready, make a 9 inch ring out of aluminum foil and lay it over the crust for the remaining baking time. It will allow the pie to continue to cook, and keep your crust from getting burned. Let the pie cool completely and refrigerate. |
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