Pumpkin Pie
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
170 g
Gingersnap Cookies3 cup
Dark Brown Sugar1 tsp
Ground Ginger1 cup
Half-And-Half1 tsp
Nutmeg (freshly grated)2 large
Egg1 large
Egg Yolk5 tsps
Light Brown Sugar (divided)Directions:
1
Watch how to make this recipe
2
Heat the oven to 350 degrees F
3
For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor
4
Process until the cookies are fine crumbs
5
Drizzle the butter into the crumb mixture
6
Pulse 8 to 10 times to combine
7
Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish
8
Place on a half sheet pan and bake the crust for 10 to 12 minutes
9
Cool crust at least 10 minutes before filling
10
For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan
11
Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes
12
Add the half-and-half, nutmeg, and salt
13
Stir and return the mixture to a simmer
14
Remove the pumpkin mixture from the heat and cool for 10 minutes
15
Whisk the brown sugar, eggs, and yolk until smooth in a large bowl
16
Add the pumpkin mixture and whisk until thoroughly combined
17
Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes
18
Cool on a cooling rack for at least 2 to 3 hours before slicing
19
Pie can be made and refrigerated up to 2 days in advance
20
Pie is best the day after it is made
21
For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes
22
Cool for 10 minutes before evenly dividing the filling between the pans
23
Bake until the center juggles slightly but the sides of the filling are set, 25 minutes
24
Cool on a cooling rack for 2 hours
25
Spread 1 teaspoon of light brown sugar on the top of each pie
26
Melt the sugar using a torch to form a crispy top
27
Cool for 5 minutes before serving
28
Heat the oven to 400 degrees F
29
Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling
30
Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet
31
Scoop out the seeds and fiber with a large metal spoon or ice cream scoop
32
Cut the fibers with kitchen shears if necessary
33
Reserve seeds for another use
34
Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan
35
Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes
36
Test in several places to ensure doneness
37
Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour
38
Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor
39
Process until the flesh is smooth, 3 to 4 minutes
40
Store in the fridge for up to 1 week or freeze for up to 3 months