When it comes to pumpkin pie, my husband is the true fanatic since, sorry to say, I prefer a good piece of cake. But with Thanksgiving right around the corner, I figured I’d give his favorite fall treat a whirl and see if I could sway my own preferences toward pumpkin pie.
Happy to report, the pie turned out magnificently mousse-like and light as air, with a perfectly flaky and buttery crust thanks to this recipe from Simply Recipes. With a dash of cinnamon, nutmeg, ginger and cloves, the smell was warm and spicy, and the taste was subtly sweet, melt in your mouth heaven!
Though I’m still a cake devotee, this delicious and simple pumpkin pie will definitely be making a show during my Thanksgiving feast, and I hope you find room for it, too!
Classic Pumpkin Pie
Yield: Serves 10
1 1/4 cups firmly packed dark brown sugar
1 Tbs. cornstarch
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin puree
1 cup heavy cream
1/3 cup milk
1 pre-baked and cooled piecrust
Preheat oven to 375ºF.
In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.
Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly. Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving.
Adapted from Williams-Sonoma