Pumpkin Cream Pie

Pumpkin Cream Pie

As I mentioned in my post on stuffing, I love Thanksgiving.  It’s a food extravaganza.  People aren’t shy about carbing it up.  Stuffings, breads, pies, and potatoes of all varieties grace the table.  Unfortunately, most of the time, pumpkin pies are either bought from the supermarket bakery or reheated from frozen.  Sad.  Why?  Because the hardest part of a pumpkin pie is deciding when it’s finished in the oven.  It’s a dump and bake proposition, otherwise.

Most people will make the Libby’s recipe for pumpkin pie on the back of the can of canned pumpkin.  While it’s perfectly fine, that’s kind of the problem, it’s fine.  I discovered this other pumpkin pie recipe several years ago and just found it to be so superior to the Libby’s version, I had to try it.  It’s from the New York Times Cookbook (the Craig Claiborne version). First, it had cream.  Real, heavy, cream.  NOT evaporated milk.  It had me at cream, really.  Then it had 3 cups of canned pumpkin, which is a LOT more than one 15 ounce can.  I was intrigued.  If you are familiar with the New York Times Cookbooks, there are no pictures, you are on your own.  I tried it and it changed our family’s pumpkin pies forever.  This is a rich pie with lots of creamy pumpkin flavor, not wan or thin.  It’s truly amazing.  Many people who didn’t like pumpkin pies, like this version.

This recipe just cannot be easier, for the amazing dessert you end up presenting.  Get a store bought crust (I prefer the frozen ones to the refrigerated roll out kind), and it’s super easy.  I like making my own crust, which presents a variety of challenges, all of which end up in deliciousness.

Now, the hard part:  when is the pie done.  Generally speaking, it’s done when the center jiggles just a little.  Helpful, no?  How much is a little?  When is a jiggle?  Why has my pie cracked open?  I avoid these issues with a low temperature baking.  This varies from Claiborne’s instructions.  If I follow his instructions, it comes out pretty cracked and sort of not done in the center.  Could be my oven.

Pumpkin Cream Pie
Serves: 8
Prep Time: 5 minutes
Cook Time 1 hour and 15 minutes (approx.)

Pie Crust
3 cups canned pumpkin
¾ cup sugar
½ teaspoon salt
½ teaspoon grated nutmeg
1 teaspoon cinnamon
½ teaspoon powdered ginger (or 1 teaspoon fresh grated ginger)
3 large eggs, lightly beaten
1 cup heavy cream

Preheat oven to 425 degrees Fahrenheit.

If using a homemade crust, roll out crust and place into pie dish. Prick holes in the crust all around with a fork to prevent bubbles. Add pie weights. Blind bake (bake with no batter) the crust for 10 minutes at 450. Remove the weights and reduce heat to 375 and bake for another 10 minutes. Remove from oven and set aside.

Preheat oven to 425 degrees Fahrenheit.

Combine remaining ingredients in a mixing bowl. Blend well over medium speed. Pour the mixture into the prepared pie shell and place in the oven.

Bake for 15 minutes. Reduce heat to 325 degrees Fahrenheit. Check crust for signs of browning, if brown, cover. Bake for 45-55 minutes more, or until the center is just slightly jiggles when the pie is slightly jostled. You may want to check often after the 40 minute mark, as oven temperatures vary.  Cool and serve.

Pumpkin Cream Pie

Pumpkin Cream Pie

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