THE PERFECT PUMKIN PIE FOR PEOPLE THAT DON’T HAVE THE TIME TO START FROM SCRATCH

THE PERFECTED PUMPKIN PIE USING CANNED PUMPKIN…

1 partially pre-baked pie pastry in a 10-inch “deep-dish” pie dish

2 cups (16 oz.) canned pumpkin puree

1 cup dark brown sugar, packed

1 teaspoon ground ginger

2 teaspoons ground cinnamon

1 teaspoon freshly grated nutmeg

1/2 teaspoon salt (not sea salt, please)

1 cup heavy whipping cream

1/2 cup milk (2% is fine)

4 large eggs

Begin by “de-canning” your canned pumpkin puree:

Place the pumpkin puree in your food processor and puree on high for 1 minute until completely smooth.

Pour the puree into a heavy medium saucepan and add the brown sugar,
spices and salt. Bring to a simmer on medium heat, stirring often to
prevent scorching. When at a simmer, reduce heat to low and continue to
cook at a simmer, stirring constantly, about 10 minutes or until the
pumpkin is thick, creamy and shiny.

Remove from heat and allow to cool a bit.

Meanwhile, prepare your pastry shell:

Preheat your oven to 375 degrees (F) and place your rack below the oven center.

Mix your pastry, roll out and line the 10-inch “deep-dish” pie dish.
Once your pastry is done and has nicely fluted edges, place it into the
refrigerator to chill for at least 30 minutes. Remove from the fridge
and line the inside of the pastry with a couple of layers of heavy-duty
aluminum foil pressed gently into place and with the edges of the foil
extending over the edges of the pastry. Completely fill the foil cavity
with ceramic pastry weights or dried beans.

Bake in your preheated oven for about 25 to 30 minutes, or until the
pastry looks complexly dry, but is still unbrowned. Remove the dish
from the oven, carefully gather the corners of the foil and lift out
the weights and set aside to cool. Return the pastry to the oven to
cook for another 5 minutes, or until the pastry has turned a light
golden brown.

Remove the pastry shell from the oven and place on a wire rack.

Increase your oven’s temperature to 400 degrees (F).

In a large bowl, whisk the eggs until the whites are completely
combined. Add the cream and milk and whisk briskly until the eggs and
cream have completely blended. Next add the warm spiced pumpkin mixture
and whisk well until the mixture is completely blended and smooth.

Pour the filling into your partially pre-baked shell and brush the
edges of the pastry with an egg wash (1 egg whisked with 1 tablespoon
of water).

Place into your 400-degree oven to bake for 25 minutes, then pull it
out for a test. Insert a clean dinner knife 1-1/2 inch from the crust
edge. If it returns clean, great! But shake the pie dish – if the
2-inch diameter of the center of the filling sloshes about and is still
very loose, return to the oven for five more minutes, then recheck by
the jiggling method. Once the very 2-inch diameter of the center, when
shaken, jiggles like firm jello, remove the pie from the oven and place
on a wire rack. The residual heat will continue to firm up the center
of the filling.

Allow the pie to cool on the wire rack for at least 1 hour before
serving warm, or after the hour, cover the pie with plastic wrap and
place into the refrigerator to chill completely for another hour.

Serve with a dollop of sweetened whipped cream that is flavored
(during the whipping) with 1 tablespoon of bourbon or brandy.
Alternatively, serve the pie with a scoop of rich vanilla ice cream.

THIS RECIPE WILL SERVE YOU WELL IF YOU HAVE A BUSY LIFE ON THE HOLIDAYS, OR JUST A BUSY LIFE EVERYDAY, BUT ARE A TRUE FANATIC OF PUMPKIN PIE.

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