Pumpkin Pie

It’s that time of year!

Here’s my pumpkin pie recipe. I’ve been making this one for about 8 years now; I adapted it from the Allrecipes link shown, and it’s never failed me. If you try it, be forewarned that it will scare you when you take it out of the oven. You’ll think, this runny custard? I can’t serve this to my family! But be patient with it, let it cool, and you’ll know the miracle.

This is definitely a night-before project.

Also, it makes the BEST Black Friday breakfast, ever.

Maple Pumpkin Pie

adapted from http://allrecipes.com/Recipe/Jens-Maple-Pumpkin-Pie/Detail.aspx

ingredients

1 single crust pie dough
1 egg white
1 T. water

1 2-cup can of pumpkin puree (not pumpkin pie mix!)
1 c. heavy whipping cream
3 eggs, at room temperature
½ c. packed brown sugar
¼ c. maple syrup (grade B if avail)
4 t. flour
1 t. vanilla extract
1 t. cinnamon
½ t. nutmeg
¼ t. cloves
½ t. ginger
¼ t. salt

  1. Roll out pie dough to fit 9-inch pie pan and place in pan. Crimp edges; chill in refrigerator, covered, at least 45 minutes.
  2. Preheat oven to 375 degrees.
  3. Line pie crust with foil and weight with pie weights, if available/desired.
  4. Bake pie crust in preheated oven about 25 minutes or until a light golden brown. While baking, whisk egg white and water together to form an egg wash. Remove foil and weights from pie crust, if used; then brush egg wash along border of crust and return to oven.
  5. Bake until the bottom of crust appears dry and set, about 10 minutes more. Remove crust from oven and reduce oven temperature to 325 degrees.
  6. In large bowl, whisk together pumpkin, cream, eggs, sugar, maple syrup, flour, vanilla, cinnamon, nutmeg, cloves, ginger, and salt until smoothly blended. Pour mixture into pie crust.
  7. Bake pie in preheated oven until just set in the center, about 50 minutes.

 

Notes:

  • Most years I have not prebaked the pie crust and all has worked out fine
  • The original recipe calls for fresh pumpkin, which is roasted and then pureed. Either way, use 2 cups.
  • Don’t cheat yourself and use half and half – the heavy cream is part of what makes this recipe work!
  • Be sure you buy real maple syrup (I recommend Trader Joe’s), not the Aunt Jemima flavored corn syrup.

I’ll add photos after I bake it again this year!