Pumpkin Pie

Not all pumpkin pies are made equal.  Some are too mushy and sweet, some too spicy, but I found this perfect.  The filling for this pumpkin pie is a custard where the eggs set the pumpkin puree.  This puree is seasoned with spices and cream to give it a decadent texture before it goes into the pie crust.   

This is the pumpkin pie Nick requests over and over again and friends rave that it's their favorite.  I've never liked traditional pumpkin pie, however, I love this one because it's more of a custard base, similar to a creme brulee then sugar and spiced pumpkin mush.

Pumpkin Pie

Makes 2 pies (with store bought crust)

approx prep time: 20 min

approx cook time: 1 hour and 15 minutes

INGREDIENTS: 

1 package of Tenderflake deep dish pie crust (it has 2 pie shells)

2 cups of pumpkin puree

3/4 cup of firmly packed brown sugar

3 eggs

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground ginger

1/4 teaspoon of ground cloves

1/4 teaspoon of grated/ground nutmeg

1 1/2 cups of heavy cream (35% whipping cream)

1/4 teaspoon of salt

HOW TO MAKE IT: 

Pre-bake the pie shells

1)  Preheat oven to 400 degrees F.

2) Take out Tenderflake crusts from the box and let both crusts sit for 15 minutes to thaw.

3) Poke crust thoroughly with a fork (so the steam escapes while it bakes).

4) Put pie shells in the oven for 8-10 minutes or until golden brown on the rim.

5) Let the shell cool completely.  NOTE: This step is very important or else your pie have pock marked pumpkin pie if your pie shell is warm.  It will taste fine, it just won't be as pretty.

6) Place pie shells on a baking sheet.

Pumpkin pie mixture

1) Preheat oven to 325 degrees F.

2) In a bowl, whisk together the pumpkin puree and sugar.

3) Whisk in eggs one at a time into the mixture, beating well after each addition.

4) Stir in all the spices, salt, and cream until well mixed.

5) Pour mixture equally into cooled pie shells already on a baking sheet.

6) Bake for 45-55 minutes, or until the centre no longer moves when you gently move the sheet pan back and forth. In my experience, it usually takes approx 50 minutes.

7) If the crust starts to get too brown during cooking, please a aluminum foil ring over the edge to prevent further browning.  

8) Let pies cool completely and set