Ingredients
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Basic Pie Crust
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4 cups canned or fresh Pumpkin Puree
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2 tablespoons crystallized Ginger
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2½ cups Half-and-Half
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1 teaspoon ground Cinnamon
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½ teaspoon freshly grated Nutmeg
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½ teaspoon ground Cloves
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1 teaspoon Salt
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1⅓ cups (packed) light Brown Sugar
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6 large Egg
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4 large Egg
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¼ teaspoon freshly ground White Pepper
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2 recipes Sweetened Whipped Cream
Directions
Pumpkin pie, or something like it, has been part of Thanksgiving for just about as long as there has been a Thanksgiving. It was so popular among early colonists that in 1705 one town in Connecticut delayed their day of thanks while the colonists awaited a shipment of molasses, their preferred sweetener. Puddinglike in consistency, with a nice crisp crust, this pie will compel your guests to squeeze in an extra helping. This recipe makes two pies. Just cut it in half if you need only one.
Steps
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1
Done
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Position a rack in the lower half of the oven, and preheat the oven to 425°F. |
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2
Done
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Place 2 sheets of heavy-duty aluminum foil, one on top of the other, directly on the surface of each pie crust to weight it down. Bake the crusts until they turn golden brown, about 10 minutes. Remove the foil and bake 5 minutes more to crisp the crust slightly, then set them aside. |
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3
Done
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Reduce the oven temperature to 350°F. |
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4
Done
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Place the pumpkin puree, ginger, and half-and-half in a blender (in batches), and puree until the mixture is smooth, about 4 minutes. Transfer the puree to a large bowl and whisk in the remaining ingredients (except the whipped cream) until well blended. |
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5
Done
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Pour the filling into the pie shells, dividing it evenly, and smooth the tops. Bake until a knife inserted into the center of the pie comes out clean, 45 minutes to 1 hour. Let cool on a wire rack to room temperature. Serve dolloped with Sweetened Whipped Cream. |
