Begin with a basic pie crust recipe, chill, roll out and set into the pie pan. Crimp the edges. Let it rest at least 30 minutes in the refrigerator, this is VERY important! The resting will keep your crust from sliding down the sides of the pan during the blind-baking. Cover the chilled pie shells with foil, add beans or pie weights, and bake at 425F for 12 minutes, remove foil and beans, and bake another 5 minutes.
Ingredients
15 oz pureed pumpkin
½ cup sugar
⅓ cup maple syrup
½ tsp salt
2 tsp cinnamon
1 tsp ground ginger
pinch of ground cloves
3 eggs
¾ cup whole milk
¾ cup cream
1 tsp vanilla
Instructions
The oven will already be heated to 425F for baking the pie shells, keep it there.
In a pot, add pumpkin puree, sugar, syrup and spices. Using the immersion hand blender, process until mixture is smooth and glossy.
Gently heat pumpkin mixture, stirring constantly, until it begins to bubble.
Remove from heat.
In a large bowl, beat eggs, then add milk, cream and vanilla, whisk until completely blended
If the pumpkin mixture is really hot, you might need to temper the dairy mixture with a scoop of the pumpkin mixture, by simple whisking it in.
Pour the pumpkin mixture into the bowl with the dairy mixture and whisk until thoroughly blended.
Ladle the filling into the pie shells, to just below the crimped edge.
Cover the edges of the pie crust with a ring of tin foil to prevent burning.
Gently put the pie in the oven and immediately turn the temperature to 375F
Bake for 50-60 minutes.
Take the foil off the edges for the last 10 minutes of baking.
The pie will be done when there is just a little "jiggle" in the center and the custard has begun to crack a little.
Cool and chill until ready to serve.
Serve with whipped cream and Wine Jello
Recipe by The Patchy Lawn at http://thepatchylawn.com/recipes/sweets/pumpkin-pie/