Now that it is October my hunger for fall foods is in full swing. To kick things off, I baked a pumpkin pie last night. It was my first attempt and probably several years overdue since my husband loves pumpkin pie. I had my doubts but it turned out quite tasty - a pleasing subtle mix of pumpkin, custard, sweet and spice. Here's a picture of my golden beauty!
A few things to note:
- You'll need to pre-bake the crust, otherwise it will get soggy from the soupy squash/custard mixture.
- In addition to pre-baking, you'll need to brush the entire crust with a mixture of egg yolk and salt to "seal" it from the wetness and help prevent sogginess.
- The crust should be warm/hot when you fill it with the pumpkin mixture.
- Use two eggs for a firmer, more pumpkin flavored pie or three eggs for a softer, more custard-like pie.
- For some odd reason, prepared pumpkin comes in 15 oz cans. The Joy Of Cooking recipe called for 2 cups (16 oz) but one can should be plenty - I ended up having extra filling that I could not fit in the crust.
- Prepared pie crust (see recipe)
- 2 to 3 large eggs
- 2 cups (1 can) canned pumpkin puree - I used an organic one from Trader Joe's. (You can also prepare your own freshly cooked pumpkin to make the filling but I am just not that hard core.)
- 1 1/2 cups light cream or mix 3/4 cup heavy cream and 3/4 cup milk
- 1/2 cup sugar
- 1/3 cup firmly packed light or dark brown sugar
- 1 tsp ground cinammon
- 1 tsp ground ginger (I didn't have this so I left it out but it sounds good)
- 1/2 tsp freshly grated or ground nutmeg
- 1/4 tsp ground cloves or allspice
- 1/2 tsp salt