This pumpkin pie is truly great. For the best flavor roast a small sugar pumpkin instead of using canned pumpkin; you will be amazed at the difference in flavor. This pie begins with rich cooked custard made with eggs, fresh pumpkin puree, cream, sugar, and a blend of warm spices. Once cooked, the custard in poured into a pre-baked pie shell and then baked to perfection. Serve with a dollop of freshly whipped cream, and you have kicked up an American classic to the next level of greatness.

Great Pumpkin Pie

Ingredients:

Pastry:

Classic Pie Pastry for one 9 inch single crust pie

Filling:

2 cups fresh pumpkin puree or, one 15-ounce canned pumpkin

3 large eggs

1½ cups whipping (heavy) cream

1½ teaspoon pure vanilla extract

½ cup firmly packed light brown sugar

¼ cup granulated sugar

1½ teaspoon ground cinnamon

¾ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

½ teaspoon salt

Directions:

Pumpkin Puree:

1. To use fresh pumpkin puree, choose a firm, small sugar (pie) pumpkin, not more than 3-4 pounds, halve the pumpkin crosswise and scoop out the seeds and strings. Place cut sides down in a baking pan. Add ¼ inch of water. Roast in a 375 degree oven until very soft, 60 to 90 minutes.  Scoop out the flesh and puree in a food processor or blender until very smooth.
   
   Pastry:
2. Prepare Classic Pie Pastry for a 9 inch single-crust pie. Line a 9 inch deep dish pie pan with the bottom pastry. Trim the pastry to one inch beyond the edge of the pie pan, turn the edges under. Flute the edges. Lightly prick the bottom and sides with a fork. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
   
   
3. Preheat oven to 425 degrees F.
   
   
4. Line the pie pastry with parchment paper, aluminum foil, or a large coffee filter. Fill the pastry with pie weights or dried beans or rice to keep the pastry from puffing up and shrinking.
   
   Bake:
5. Bake 15 minutes. Carefully remove the paper and pie weights or beans and continue to bake another 5 to 6 minutes or until the pastry is a light golden brown. Cool slightly on a wire cooling rack.
   
   
6. Reduce oven temperature to 350 degrees F.
   
   Filling:
7. In a medium heavy saucepan, beat the eggs with a wire whisk until frothy with a wire whisk. Add pumpkin puree and cream; whisk until smooth. Add vanilla, brown sugar, granulated sugar, cinnamon, ginger, cloves, nutmeg, allspice, and salt, whisk well to mix. Cook over medium-low heat, stirring constantly with a rubber spatula and scraping over the bottom of the pan to prevent the eggs from scrambling, 15 to 20 minutes or until the mixture feels lightly thickened, or registers about 150 degrees on an instant-read thermometer. Remove from heat.

8. Reheat the pie shell by placing back in the oven for 5 minutes.
   
   Bake:
9. Pour the hot pumpkin filling into the hot pie shell. Bake 30 to 40 minutes or until the filling is set, and the pie jiggles slightly if the pan is given a gentle shake.
   
   
10. Remove from oven. Cool on a wire cooling rack 2 to 3 hours before cutting and serving. Cover and refrigerate within 8 hours. Refrigerate Leftovers.
    
    
11. Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Spoon a dollop of whipped cream on top.
    
    Makes 6 to 8 servings.
    
    TheBakingPan.com
    
    Adapted From: Mushet, Cindy and Sur La Table, The Art & Soul of Baking, Andrews McMeel Publishing, Missouri, 2008
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