About Us saturday chef recipe

Pumpkin Pie

Original date aired: October 2nd, 2010

Overview

It just wouldn't be Thanksgiving without Pumpkin Pie.


Ingredients

The Meez:

  • A 15 oz can of solid-packed pumpkin (about 2 cups)

  • 1 cup heavy cream (I recommend whipping cream)

  • 1/2 cup whole milk

  • 3 large eggs

  • 3/4 cup packed light brown sugar

  • 1 tsp ground cinnamon

  • 1 tsp ground ginger

  • a pinch of ground cloves

  • 1/4 tsp salt


Directions

The Method:

  1. Make pastry dough as per recipe and roll it out to the size of pie plate you intend to use.

  2. Crimp the edge of the dough decoratively and prick the bottom all over.

  3. Chill pastry dough for 30 minutes.

  4. Preheat oven to 375F while your shell is chilling.

  5. Place 2 sheets of heavy-duty foil, one on top of the other, directly on the surface of the pie crust.

  6. Bake the crust in the lower 2/3 of your oven until golden brown, about 10 minutes.

  7. Remove the foil and bake the pie crust 5 minutes longer then remove from the oven.

  8. Reduce oven temperature to 350F.

  9. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices and salt.

  10. Pour pumpkin mixture into the shell.

  11. Bake pie in the middle of your oven.

  12. Bake small pies for 15 to 20 minutes and larger ones 45 to 50 minutes.  You want to bake your pie until the filling is set, but the center still trembles slightly (remember, the filling will continue to set as the pie cools).

  13. Transfer the pie to a baking rack to cool completely.

  14. Serve with freshly whipped cream.

Have a wonderful Thanksgiving.  If you have questions about this recipe or any other recipe you find on our website, please email me at chefjudywood@meezcuisine.com.

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