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 :-)


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.


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