Perfect Pumpkin Pie
Published by Robert Rose
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.
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Taste and Texturecreamy, savory, spiced, sweet
Type of Dishpie
- 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
Preheat oven to 350°F (180°C)
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.
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.
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.
2008 Julie Hasson