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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Desserts Vegetables American Oven Fall Heirloom Historical Holiday Event Vegetarian Winter Pies Food Processor Blender Dietary Christmas Thanksgiving Seasonal Comfort Food Inexpensive Taste Mood Equipment Small Appliance 4 Hours Or Less

25 Pumpkin Pie

A unique baking method preserves crispness of the crust and yields a slightly spicy, not too sweet pumpkin pie. The name came shortly after someone purchased three of them from me for $75 :-)

Steps

Adjust an oven rack to lowest position and heat oven to 400f.
Prepare pie crust for blind baking.
Bake crust for 15 minutes.
Remove parchment from crust , prick any bubbles with a sharp fork and bake shell for 8 to 10 minutes longer , or until bottom just begins to color.
Remove crust from oven and brush lightly with egg white while still hot.
Process pumpkin , sugar , spices and salt ingredients in a food processor fitted with steel blade for 1 minute.
Transfer mixture to a 3-quart heavy saucepan.
Bring it to a sputtering simmer over medium-high heat.
Cook pumpkin , stirring constantly , until thick and shiny , about 5 minutes.
As soon as pie shell comes out of oven , whisk heavy cream and milk into pumpkin and bring to a bare simmer.
Process eggs in food processor until whites and yolks are mixed , about 5 seconds.
Gradually pour hot pumpkin mixture through feed tube while still running.
Process 30 seconds.
Pour warm filling into hot pie shell.
Put a crust shield on c.

Ingredients

pie crusts, egg white, pumpkin puree, dark brown sugar, ground ginger, ground cinnamon, nutmeg, ground cloves, salt, heavy cream, milk, eggs