Original pumpkin pie
Instructions:
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Our favorite Thanksgiving pie, pumpkin pie is really just a variation on the custard-pie theme. A correctly made pumpkin pie must be deep, delicate, with light pastry, a little "trembly" as it comes from the oven, yet delicately browned on top. For a smooth but not so rich pie, modern cooks often use evaporated milk in place of the heavy cream.
- 2 cups cooked, pureed pumpkin, or one 16-ounce can pumpkin;
- 2⁄3 cup tightly packed brown sugar;
- 2 teaspoons cinnamon;
- 1⁄2 teaspoon ginger;
- 1⁄4 teaspoon salt;
- 1 cup heavy cream;
- 3 eggs, well beaten;
- 1 unbaked 9-incb pie shell;
- Whipped cream.
- Preheat oven to 350 F.
- In a bowl, blend together the pumpkin, brown sugar, cinnamon, ginger, salt, cream, and eggs. Pour mixture into the pie shell.
- Bake 40 to 50 minutes, or until pie is set. (It should "tremble" when tapped on the side.)
- Remove from the oven and cool on a rack. Serve with whipped cream.