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Perfect Pumpkin Pie

This image courtesy of Joseph DeLeo

This is adapted from a wonderful recipe by Dede Wilson, which originally appeared in Bon Appétit magazine. If you like your pumpkin pies rich and silky (and who doesn’t?), it will make a wonderful addition to your Thanksgiving feast.

NotesIf the crust bubbles while baking, gently press crust with the back of a fork or a scrunched up paper towel.

Serves8

Cooking Methodbaking

CostModerate

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian

Equipmentfood processor

Taste and Texturecreamy, savory, spiced, sweet

Type of Dishpie

Ingredients

  • 1 recipe Small-Batch All-Purpose Buttery Pastry Dough, chilled
  • 2 cups (500 mL) pumpkin puree (not pie filling)
  • ¾ cup (175 mL) packed light brown sugar
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) ground ginger
  • ½ tsp (2 mL) ground allspice
  • ½ tsp (2 mL) ground nutmeg
  • 3 eggs
  • ¾ cup (175 mL) whipping (35%) cream
  • 2 tbsp (25 mL) pure maple syrup
  • 9-inch (23 cm) deep-dish glass pie plate, greased

Instructions

  1. Preheat oven to 350°F (180°C)

  2. On a lightly floured surface, roll out dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between 2 pieces of waxed or parchment paper). Press dough into prepared pie plate, crimping edge to form a high border. Line crust with a double layer of foil and bake in preheated oven for 15 minutes. Remove foil and continue baking just until edge is light golden. Let cool for 10 minutes.

  3. Filling: In a food processor fitted with metal blade, puree pumpkin, brown sugar, cinnamon, ginger, allspice and nutmeg until smooth. Add eggs, one at a time, pulsing briefly after each addition. Add cream and maple syrup, pulsing just until smooth.

  4. Pour filling into warm crust and bake for 60 to 65 minutes or until puffed around edge and firm in the center. Let cool completely on a wire rack. Refrigerate pie until ready to serve.

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No kidding, this is the perfect pumpkin pie. I used a hand mixer instead of a food processor, and beat all the ingredients until it was a little fluffy. The finished pie is delicious, with a soft and fluffy texture, a long way from the custard bricks you get at the store.

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