Pumpkin Pie
| Ingredient | 9" Pie | 23cm Pie |
|---|---|---|
| Pâte Sucrée or Pâte Brisée | 1 pie shell | 1 pie shell |
| canned or fresh pumpkin purée | 15 oz. | 425g |
| condensed milk | 1 can (14 oz.) | 1 can (396g) |
| eggs | 2 | 2 |
| ground cinnamon | 1 tsp. | 1 tsp. |
| ground ginger | ½ tsp. | ½ tsp. |
| ground nutmeg | ½ tsp. | ½ tsp. |
| ground cardamom | ½ tsp. | ½ tsp. |
| salt | ½ tsp. | ½ tsp. |
This version of the holiday favorite relies on the quality of the pumpkin and a variety of spices to give it a smooth, buttery texture and complex flavor.
Preparation
- Pre-bake one Pâte Sucrée or Pâte Brisée pie shell according to the instructions on those pages; cool.
- If you’re using fresh pumpkin, prepare pumpkin purée. Clean pumpkin and cut into 2-inch (5cm) chunks, then microwave, covered, until soft enough to easily poke through with a fork. Remove the skin from the chunks and purée in a food processor until smooth.
Directions
- Whisk together ingredients.
Whisk together pumpkin purée, condensed milk, egg, all spices, and salt in a medium bowl until smooth. Transfer to the pie crust. - Bake.
Bake pie at 400°F (200°C) for 15 minutes, then reduce to 350°F (180°C) and continue to bake for another 35 to 40 minutes, until a toothpick inserted near the center comes out clean. Cool and serve with whipped cream.
Notes
- If you’ve never made pumpkin purée from scratch before, it’s very easy, but don’t make the mistake of trying to do it with a Jack-o'-lantern pumpkin—while technically edible, they taste bad. Sugar pie pumpkins or a similar cooking variety are ideal, although you can substitute other varieties of winter squash in a pinch, for example butternut squash (which is in fact used to make some varieties of canned “pumpkin”) or kabocha (which is somewhat drier). The skin is edible; removing it results in smoother purée.