Pumpkin Pie

By S_brabec

use recipe for prebaked pie shell

Ingredients

• Pumpkin Filling
• 2 cups plain pumpkin puree (16 ounces), canned or fresh
• 1 cup packed dark brown sugar
• 2 teaspoons ground ginger
• 1 teaspoon fresh grated nutmeg
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon table salt
• 2/3 cup heavy cream
• 2/3 cup milk
• 4 large eggs
• Brandied Whipped Cream
• 1 1/3 cups heavy cream (cold)
• 3 tablespoons confectioners' sugar
• 1 tablespoon brandy

Details

Adapted from cooksillustrated.com

Preparation

Step 1

For filling: Process pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt in a food processor fitted with steel blade for 1 minute. Transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer. Process eggs in food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.

Immediately pour warm filling into hot pie shell. (Ladle any excess filling into pie after it has baked for 5 minutes or so — by this time filling will have settled.) Bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.

For whipped cream: Beat cream at medium speed to soft peaks; gradually add confectioners’ sugar then brandy. Beat to stiff peaks. Accompany each wedge of pie with a dollop of whipped cream.