My Pumpkin Pie

I know everyone has been sharing their pumpkin pie recipes this month.....so I figured it was time to share mine! I've been making this pie for about 10 years now, and although I occasionally will stray and try different recipes (last year was Dorie Greenspan's Caramel Pumpkin Pie), I always come back to this one.

This recipe is basically Martha Stewart's pumpkin pie recipe.....with one change that was a fortunate mistake I made way back when.  You see, the ingredient list for the pie included heavy cream.  If you actually read through the directions, the heavy cream was to make whipped cream to top the pie with.  However, because all of the other ingredients in the pie just get dumped into a bowl and whisked together, I happened to include the heavy cream as well.  As soon as I had realized what I had done I was thinking of dumping out the bowl and starting over.  When I realized I didn't have any other cans of pumpkin, I decided to give this one a try.

I'm soooo glad I did, because I've made it this way ever since!  The heavy cream helps the pie get a sort of custard-y lightness and texture, as opposed to the denseness that some pumpkin pies get.  It may take just a bit longer to bake, because of the extra liquid.  The hubby absolutely loves this one.......I have to keep him from eating the whole thing!

Oh, and one last thing......I usually use a pie plate that doesn't have fluted edges like this one does, so that I can decorate the crust.  Since I couldn't decorate the crust this time I decided to separately bake some pie crust cutouts (the cutters are from Williams-Sonoma), and then add them to the pie after it had come out of the oven.  It's up to you whether you make your own pie crust, or use a store-bought.  I used one from Trader Joe's this time (they're in the freezer section), and it was definitely the best store-bought crust I've ever tasted!

PUMPKIN PIE
Adapted from Martha Stewart

1 1/2 cups canned pumpkin puree
1 10-inch pie crust
3/4 cup packed light brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
3 large eggs
1 1/2 cups evaporated milk
1/2 cup heavy cream

Heat oven to 425 degrees.  Fit the pie crust into pie pan; create the edge of your choice.  Using a fork, prick the dough all over.  Transfer to the freezer until firm, about 15 minutes.

Add pumpkin to a large bowl.  Add the sugar, cornstarch, salt, cinnamon, ginger, nutmeg, eggs, evaporated milk, and heavy cream, and whisk until well combined; set aside.

Cut a circle of parchment paper or aluminum foil, and fit into the pie shell, extending above the edges.  Fill with dried beans, and bake for 15 minutes.  Remove parchment and beans, and bake 5 minutes more.  Remove pie crust from the oven.

Reduce oven temperature to 350 degrees.

Pour the filling into the pie crust.  Return the pie to the oven to bake until all but the center is set, about 50 minutes to an hour.  If the crust gets too dark, cover the edges with foil.  The filling will be slightly loose in the center but will firm up as it cools.  Place on a wire rack until completely cool.  Transfer to the refrigerator until well chilled, about 2 hours or overnight.  Serve the chilled pie with whipped cream.

Enjoy!!

This post is linked to:
A Themed Baker's Sunday - Monday, Mmm....Dessert - Tea Party Tuesday - Tuesday Talent Show - Tasty Tuesday - T' Time - Crazy Sweet Tuesday - These Chicks Cooked - Full Plate Thursday - Bake with Bizzy - Sweet Treats Thursday - Show Off Your Stuff - Anything Goes Linky - Friday Favorites - Sweet Tooth Friday - Sweets for a Saturday - Sweet Indulgences Sunday - This Week's Cravings