PUMPKIN PIE

By jarren

Ingredients

• 1 pumpkin (about 1.2 kg)
• Half of Easy-roll Pie Pastry recipe
• 2 eggs
• 1/2 cup whipping cream
• 1/3 cup packed brown sugar
• 1/3 cup sugar
• 3/4 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp vanilla
• 1/4 tsp each ground cloves and nutmeg
• Pinch salt
• 2/3 cup whipping cream
• 2 tsp icing sugar

Details

Servings 8
Preparation time 45mins
Cooking time 240mins

Preparation

Step 1

Halve and seed pumpkin; prick skin all over with fork. Roast, cut side down, on foil-lined baking sheet in 350F oven until flesh is tender, about 1 hour. Let cool. Scoop flesh into food processor; puree until smooth to make 2 cups. Drain in cheesecloth-lined strainer for 30 minutes; discard liquid.

Meanwhile, on lightly floured surface, roll out pastry into 12" circle; fit into 9" pie plate. Trim to leave 1" overhand; fold overhang under and flute edge.

Line pie shell with parchment paper; fill with pie weights or dried beans. Bake on bottom rack in 375F oven until rim is light golden, about 30 minutes. Removed weights and paper; bake until golden, about 10 minutes.

In bowl, whisk pumpkin puree, eggs, cream, brown sugar, sugar, cinnamon, ginger, vanilla, cloves, nutmeg and salt. Scrape into crust; smooth top.

Bake in 350F oven until filling is set, 30 to 45 minutes. Let cool in pan on rack. Refrigerate until chilled. Make-ahead: cover and refrigerate for up to 12 hours.

Whip cream with sugar. Top pie slices with whipped cream mixture.