Pumpkin Pie
This seems to be the pie of choice at my family gatherings. Go figure. I would choose apple over pumpkin anytime. The secret ingredient in this is black pepper. Trust me on this one. It really adds to the flavor. I love serving pumpkin pie with a drizzle of prepared caramel sauce and fresh whipped cream. Pie is best if made ahead at least one day prior to serving.
1 15oz can of pumpkin purée (not pie filling) Or 2 cups cooked fresh pumpkin
3/4 cup heavy cream
1/2 cup sour cream
3/4 cup sugar
1 tablespoon brown sugar
1 tablespoon corn starch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon salt
1/8 teaspoon black pepper (trust me)
1 teaspoon vanilla
3 eggs, slightly beaten
Pie dough for 10 inch single crust pie ( see recipe here)
Pie weights or uncooked beans
To serve: Fresh whipped cream and prepared caramel sauce.
- Preheat the oven to 425 degrees.
- Roll out the pie dough to an 11 inch circle.
- Line an 10-inch pie pan with the unbaked pie crust and place it on a sheet pan. Prick dough all over with times of a fork. Refrigerate 20 minutes before baking.
- Line the crust with parchment paper or tin foil. Fill the paper (or foil) three-quarters full with the pie weights or uncooked beans and bake the crust for 20 minutes, until the edges start to brown. Remove the pie from the oven and then remove the foil or parchment, pie weights or beans (save the pie weights or beans for another time).
- Once the pie crust has pre-baked, reduce the oven temperature to 350 degrees.
- Pour the filling into the pie shell. Bake for 55 to 75 minutes, until the filling is just set in the middle and a knife inserted in the center comes out clean (180 degrees Fahrenheit if using a thermometer). Remove the pie from the oven. Set aside to cool completely. Serve with fresh whipped cream and a drizzle of caramel sauce.
