A Really Good Pumpkin Pie

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There is no need to invent the wheel here when others have done such a good job already! Thank you Dorie Greenspan for this deliciously perfect pumpkin pie recipe.

Whenever I use someone else’s recipe I always take a little liberty with the ingredient list and so should you! In baking though, some ingredients should not be messed with should they interrupt the scientific process. Here, I left the custard ingredients the same and played around with the spices, and booze to make a pie that meets my family’s requirements for flavor. The custard, however, remains silky and perfect, just as Dorie created.

A Really Good Pumpkin Pie
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A Really Good Pumpkin Pie

Recipe by Chef JenCourse: DessertCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Easy as Pie, pumpkin pie!

Ingredients

  • 1/2 recipe of THE Pie Crust

  • 15 ounces roasted pumpkin flesh, about one small pumpkin (or 1 – 15 oz can of pumpkin puree)

  • 1 cup heavy cream

  • 1/2 cup sour cream

  • 3 large eggs

  • 1 large egg yolk

  • 2/3 cup packed brown sugar

  • 1 1/2 tsp ground ginger

  • 1 tsp ground cinnamon

  • 1/4 tsp cardamom

  • 1/2 tsp kosher salt

  • 2 Tbsp Rye Whiskey

  • 2 tsps pure vanilla extract

Directions

  • Preheat oven to 350 degrees. On a lightly floured board, roll out pie crust to 1 inch in diameter wider than a 9″ pie plate. Place the rolled-out crust into the pie plate, and gently press down into the curves of the plate. Trim the edge of the crust so it is the same width all the way around, about a 1/2 inch over the edge of the plate. Fold the edge under and finish the edge with a crimp of the tines of a fork.
  • Place a piece of parchment paper in the pie crust and fill it with pie weights or beans. Bake in the oven for 25-30 minutes until the crust is set and starting to brown. Remove the paper and the beans and continue to bake until the crust is light golden brown and releases from the side of the pan, about 15 minutes more. The bottom should not be sticking to the bottom of the pie plate but should move freely, if not bake longer. If you pull the paper out and the bottom of the crust still looks raw, replace the paper with the beans and continue to bake longer. Allow to cool completely.
  • In a blender, combine all of the pie batter ingredients, and process until smooth and fully combined. Gently pour into the cooled pie crust, and rap lightly on the counter to remove any air bubbles. If you have any bubbles on the top of the batter, pop them with a toothpick.
  • Bake for 35 minutes, then check the doneness. The batter should be set to about 1 1/2 inches around the edges, but still jiggly in the center. If the center is still liquid return to the oven for 5-10 minutes longer. Check earlier than later so the pie does not overbake and crack. Remove from the oven immediately and cool completely. Chill for at least 2 hours. This is best made the day before so it can fully chill.

Notes

  • To roast a whole pumpkin or any winter squash, cut it in half and scoop out the seeds. Lay flesh side down on a parchment-lined sheet pan. Roast at 400 degrees until the flesh in tender about 30-40 minutes. Scoop out the flesh and puree.