Pumpkin Pie

By smleonard

Ingredients

• FILLING:
• 1 recipe single crust pie dough, partially baked and still hot
• 1 (15 ounce) can pumpkin puree
• 1 cup packed dark brown sugar
• 2 teaspoons ginger
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 2/3 cup heavy cream
• 2/3 cup whole milk
• 4 large eggs

Details

Servings 8

Preparation

Step 1

After removng the partially baked pie crust from the oven, leave the oven rack at the lower middle position and increase the oven temperature to 400 degrees F. The crust must still be hot when the filling is added.

For the Filling: While the crust bakes, process the pumpkin puree, brown sugar, spices and salt in a food processor until combined, about 1 minute. Transfer the pumpkin mxiture to a medium saucepan and bring to a simmer over medium high heat. Cook the pumpkin, stirring constantly until thick and shiny, about 5 minutes. Whisk in the cream and milk, return to a simmer breifly, then remove from the heat.

With the machine running, slowly add about half the hot pumpkin mixture through the feed tube of processor. Stop the machine, add the remaining pumpkin and continue to process the mixture until uniform, about 30 seconds longer.

Immediately pour the warm filling into the hot, partially baked pie crust. If you have any extra filling, ladle it into the pie after it has baked for about 5 minutes, by which time the filling will have settled. Bake until the filling is puffed and slightly cracked around the edges and the center wiggles slightly when jiggled, about 25 minutes. Transfer the pie to a wire rack and cool until warm or room temperature before serving.

To Make Ahead: The pie can be refrigerated, wrapped tightly in plastic wwap for up to 2 days.