I’ve “had” to make this pie every Thanksgiving for years. “Had” to, because the kids love it so much! (I personally just need some pecan pie, and I’m a happy camper.)
Partially bake the pie crust before-hand, and use the microwave (or stove-top) to get the filling ingredients (except eggs) up to temperature; a moist, flavorful pie will result.
Time permitting, add a generous layer of sugar to the top of the cooled pie, using a blow torch to caramelize it, just before serving. To get that “brulee” style, crunchy sugar topping, it has to be done last minute, but is quite a treat!
Try with an almond-flour crust, and sub coconut palm sugar for regular, for a gluten-free, more paleo-style dessert. Serves 8 or so.
- 1 1/2 c. cream
- 1/2 c. brown sugar
- 1/4 c. sugar
- 1 1/2 tsp. cinnamon
- 3/4 tsp. ginger
- 2 c. pumpkin
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves
- 1/4 tsp. allspice
- 1/8 tsp. salt
- 3 eggs
1. Bake a chilled pie crust at 375 degrees, with foil pressed on firmly and weights in place. Bake 20-22 minutes.
2. Remove foil, baking 10 minutes more. Fill any cracks with reserved crust dough, if necessary.
3. Bake 10-15 minutes more, until golden. Remove from oven.
4. Lower oven temperature to 350 degrees; prepare filling.
5. In a microwaveable bowl (or on stove-top), heat the cream 2-3 minutes, until hot: > 1 1/2 c. cream
6. Add the following to the cream, mix well, and microwave again until hot (3 minutes or so): > 1/2 c. brown sugar > 1/4 c. white sugar > 2 c. pumpkin> 1 1/2 tsp. cinnamon > 3/4 tsp. ginger > 1/4 tsp. nutmeg > 1/4 tsp. allspice > 1/8 tsp. salt
7. Add and stir in: > 3 eggs
8. Pour the filling into the still warm pie crust, bake for 30-40 minutes, until custard’s set. The center should look firm. Don’t overcook; it will set up more as it sits. Cool for 2 hours or more.
9. If desired, just before serving, add a generous layer of sugar to the top of the cooled pie; use a blow torch to caramelize the sugar, creating “bruleed pumpkin pie”.
Pie Crust (Two Crusts)
INGREDIENTS FOR TWO PIES
- 1 stick cold butter, sliced into pieces
- 2 c. plus 2 TBS. flour
- 1/4 c. cold water
1. Process into a coarse meal in a food processor: > 1 stick cold butter, sliced into pieces > 2 c. plus 2 TBS. flour
2. (A fork or pastry cutter can also be used to “cut” the butter into the flour.) Next, add the water through the top of the processor while pulsing: > 1/4 c. cold water
3. Pulse just until fairly mixed. Turn dough out onto a large piece of plastic wrap; if a pastry cloth is used, flour the cloth first. Let the dough rest a few minutes, then roll it out between two pieces of plastic wrap. Remove one piece of wrap, lifting the crust into an 8-10″ pie pan; ease the crust in and pinch top into decorative shape. Floured hands make forming the crust easier.
4. The crust may be frozen for weeks; no need to thaw it before adding filling and baking.