1990s Recipes + Menus
Pumpkin Pie
Serves8
- Active time:45 min
- Start to finish:4 3/4 hr
November 1999
- Pastry dough
- 15-oz can canned solid-pack pumpkin (about 2 cups)
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 large eggs
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- pinch of ground cloves
- 1/4 teaspoon salt
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Special equipment:
pie weights or raw rice -
Accompaniment:
lightly whipped cream
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Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
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Preheat oven to 375ºF.
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Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
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Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.
Cooks' notes:
- To prevent overbaking custard, you should start checking the pie's doneness at 45 minutes, as ovens vary.
- Pie may be made 1 day ahead and chilled, covered, but crust will not be as crisp as if made day of serving.
- Keywords
- thanksgiving,
- dessert,
- pastry,
- pie,
- pumpkin
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