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The island air is cool and crisp and Thanksgiving is right around the corner. I’ll be making this smooth, chiffon-like pie, which is my go-to-recipe every year. Try topping it with a dollop of whipped cream and a dusting of cinnamon for an extra pop.
- 1 Pie Crust
- 14 Ounces Puréed Pumpkin
- 3/4 Cup Sugar
- 1 Teaspoon Pumpkin Pie Spice
- 1/2 Teaspoon Kosher Salt
- 2 Large Eggs
- 1 Cup Heavy Cream
- 1/2 Cup Whole Milk
- Preheat oven to 350 degrees.
- Fit pie crust into 9-inch pie plate. Trim and crimp edges. Line with parchment paper and pie weights or dried beans. Place in oven and bake 10 minutes. Carefully remove parchment paper and weights. Bake another 5 minutes.
- Place the pumpkin in a medium-size pot. Cook on medium-high 8 to 10 minutes, until beginning to look dry and slightly browned, stirring and scraping often. In a medium-size bowl, combine sugar, pumpkin pie spice, and kosher salt. Stir into pumpkin and remove from heat.
- In a medium-size bowl, beat eggs, cream, and milk until well mixed and whisk into pumpkin mixture until smooth. Pour pumpkin filling into pie crust. Place in oven and bake 35 to 40 minutes, until filling is just set.
- Remove from oven and cool completely before serving.
- NOTE: Pie can be made 1 day ahead and kept, covered, in the refrigerator. Remove from refrigerator at least 1 hour before serving.
- Makes 1 Pie
- Serves 8
- Prep Time: 20 Minutes Cook Time: 55 Minutes Total Time: 75 Minutes
- "Work With What You Got!"
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