Cooked - Pumpkin Pie - Grand Central Baking Book

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Pumpkin Pie - Grand Central Baking Book

8.0

1 All-Butter Flaky Pie Dough shell (page 173), blind baked (see page 188)

1 15-ounce can pumpkin puree, or 2 cups roasted, pureed fresh pumpkin

1 ½ cups (12 fluid ounces) half-and-half

2 eggs

½ cup (3.5 ounces) granulated sugar

¼ cup (1.75 ounces) packed light brown sugar

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¾ teaspoon ground cloves

Pinch of salt

Prepare to bake.
Preheat the oven to 325°F.
Make the filling.
Combine the pumpkin, half-and-half, eggs, granulated sugar, brown sugar, ginger, cinnamon, cloves, and salt in a large bowl and whisk until the mixture is homogeneous, creamy, and smooth.
Fill and bake the pie.
Pour the filling into the pie crust. Bake for 30 minutes, then rotate the pan and lower the oven temperature to 300°F. Bake for 30 minutes more, until the filling is set and the top of the pie is just beginning to caramelize.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Holidays🦃Thanksgiving

Season🍂Fall

DifficultyMedium ⏰ 1h

Created 54 weeks ago

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