Sweet · Autumn
Pumpkin Pie
Pumpkin, eggs, cream, and spice in a butter crust. It is done when the center still wobbles in a small circle.
1 hour 30 minutes, plus cooling · Serves 8 · One 9-inch pie
“For everything created by God is good, and nothing is to be rejected if it is received with thanksgiving.”
Ingredients
- 1 single butter pie crust, fitted into a 9-inch plate and chilled
- 15 oz pumpkin puree, about 425 grams
- 2 eggs
- ¾ cup sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ½ tsp fine salt
- 1 cup cream
Method
- 1
Heat the oven to 425°F. Line the chilled crust with parchment and dry beans. Bake 15 minutes. Lift the parchment and bake 5 minutes more, until the bottom looks dry. Lower the oven to 350°F.
- 2
Whisk the pumpkin, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cream until smooth. Pour it into the warm crust.
- 3
Bake 40 to 50 minutes, until the edge is set and the center wobbles in a circle about 2 inches across, or the center reads about 175°F. A knife near the center should come out mostly clean.
- 4
Cool completely, at least 3 hours, before you slice. A hot pumpkin pie will not hold a wedge. Refrigerate what you do not eat the same day.
From the kitchen
- Overbaked pumpkin pie cracks and weeps. Take it out while the center still moves a little. It finishes as it cools.
- Pumpkin puree, not pumpkin pie filling. The filling in a can already has sugar and spice, and this recipe would be too sweet and too thick.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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