My twin babies are turning one on Thanksgiving Day and aside from being in complete astonishment that a year has already flown by, I'm also planning on serving up the perfect Pumpkin Pie in lieu of cake for my little Thanksgiving turkeys. A) because I love pumpkin pie so naturally they must too and B) I just so happen to have an amazing recipe courtesy of Sinclair And Moore Events + Matthew Land Studios. It's a win win.
Classic Pumpkin Pie
|Pie pastry for a single crust||2 eggs|
|1 cup packed brown sugar||1 tablespoon cornstarch|
|½ teaspoon salt||1 ½ teaspoon ginger|
|1 ½ teaspoon cinnamon||¼ teaspoon cloves|
|1/8 teaspoon nutmeg||1 ½ cups pumpkin puree|
|1 can (12 oz.) evaporated milk|
Preheat the oven to 375.
Remove pumpkin stem and cut in half with a serrated knife. Scoop out seeds and pulp from the center.
Line a rimmed baking sheet with parchment paper and add ½ cup water to pan. Place pumpkin halves face down and bake for 55 minutes until fork tender.
Let pumpkin cool, remove to line the pie pan and trim excess to the rim of the pan. Pierce the bottom of the crust several times with a fork and chill in refrigerator.
Roll out excess scrap dough and use piecrust cutters to stamp out 30-35 leaves. Using an egg wash (1 yolk + 2 TBS water), adhere leaves around the perimeter of the crust.
Line piecrust with foil and add pie weights (dried beans or pennies also work well). Pre-bake the crust for 20 minutes, then remove foil and weights and continue baking for 10 minutes. If leaves
start browning too quickly, loosely cover with foil.
Cool on a wire rack.
In a medium bowl, whisk together the brown sugar, cornstarch, cinnamon, ginger, nutmeg, and cloves.
Mix in pumpkin puree and eggs, and slowly add milk.
When mixture is smooth, pour into the pre-baked pie shell.
Place the pie on a rimmed baking sheet and bake for about 40 minutes. The center of the pie should appear to be wobbly, but will continue cooking through once removed from oven.