adapted from The New Best Recipe
makes 1 9-inch pie
Prep time: 20 minutes
Cook time: 1 hour
(pumpkin: .99, sugar: .30, milk: .10, cream: .60, eggs: .40)
1 pie crust, uncooked
2 C plain canned pumpkin puree (Test Kitchen calls for 16 oz, which is 1 oz more than the standard cans, which is classic over-fussy that drives me bonkers; just use a can if you've got a can)
1 C packed brown sugar (I used light)
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/4 tsp ground cloves
1/2 tsp salt
2/3 C heavy cream
2/3 C milk
4 large eggs
Combine pumpkin, spices, and salt in microwave safe bowl. Microwave at 45 second intervals (mixing in between) until the sugar is melted and it's thick, shiny, and fragrant. This took me a couple minutes.
Beat in cream and milk (which should cool your pumpkin enough for the eggs). Beating constantly, add the eggs. (Alternately you can pour it all in a food processor and do it that way, bit I didn't find it necessary.) This mixture should be somewhat warm, but not super hot.
Pour into pie crust. It's gonna be nice and full. That's okay.
Bake at 400 for 20 minutes and then turn oven down to 350 and bake for another 20-25 minutes. The filling will be puffed, slightly cracked at the edges, and the center should wiggle like gelatin (not slosh about like eggnog, mind you). Insert instant read thermometer and if it's between 165 and 180, go ahead and take it out.
Let cool and serve with whipped cream. Yum.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com