November 22, 2012
FROM THE ARCHIVES
King Arthur Flour's Heavenly Pumpkin Pie Recipe (Susan Fogwell, November 24, 2010, HuffPo)
Guaranteed Pumpkin Pie Recipe
Hands-on time: 30 to 40 minutes
Baking time: 45 to 50 minutes
Total time: 1 hr 15 mins to 1 hr 30 mins.
Yield: 8 Servings
Your favorite single pie crust
½ cup granulated sugar
½ cup brown sugar
1 tablespoon King Arthur Unbleached All-Purpose Flour
½ teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper, optional
3 large eggs, beaten
2 cups (or one 15-ounce can) pumpkin purée.
1 ¼ cups light cream or evaporated milk
In a large mixing bowl, whisk together the sugars, flour, salt, and spices.
In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.
Lightly grease a 9" pie pan at least 1 ½" deep. Roll out the crust, place it in the pan, and crimp the edges above the rim: this will give you a little extra headroom to hold the filling. Refrigerate the crust while the oven preheats to 400 degrees.
When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.
Bake for 45 to 50 minutes, until the filling is set 2" in from the edge; the center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits. Refrigerate the pie until you're ready to serve it.
Posted by oj at November 22, 2012 1:11 AM
[originally posted: 11/25/10]