Pumpkin Pie

Happy belated Thanksgiving! I clearly celebrate North of the border. It is why I add "u"s to words. My stomach is still packing. But it is a once a year deal so live it up. Four pies were made but one was a dud (damn that rum!). What is our traditional Thanksgiving dinner, you ask? Well I'll tell ya! Turkey (surprise, surprise), sweet potatoes with pecan and brown sugar topping, brussel sprouts (fav), mashed potatoes, gravy, cauliflour with cheese and bread crumbs, roasted carrots and stuffing! I could honestly live without mashed potatoes but it would not be Thanksgiving without my beloved stuffing and sweet potatoes.

And yes, brussel sprouts are my favourite. Roasted, boiled, you name it. But the ultimate is with diced bacon, sliced onions, bit of chicken broth and lots of salt and pepper. I almost forgot I am here for the pumpkin pie. The recipe is from America's Test Kitchen so it has to be good. And it was. 

Pumpkin Pie

Adapted from America's Test Kitchen

1 pie crust fit to a 10' pie plate*

1 1/2 cups canned pumpkin puree

1 1/2 cups dark brown sugar

1 tbsp ginger

1 heaping tbsp cinnamon

1 tsp kosher salt

1/2 tsp cloves

1/4 tsp nutmeg

1 cup heavy cream

1 cup whole milk

6 eggs

extra whipping cream and raw sugar

Preheat the oven to 400º with rack in lower third of oven. In a food processor, combine the pumpkin, dark brown sugar, ginger, cinnamon, salt, cloves and nutmeg for about 1 minute. In a largish saucepan, add the pumpkin mix. Cook, stirring constantly, at a simmer over medium-high heat. Cook until smooth and shiny, about 5 minutes. Lower the heat to medium and add the heavy cream and whole milk. Stir until combined and remove from heat. In the food processor, process the eggs until uniform. Add half of the pumpkin mix until smooth and combined then add the rest of the pumpkin mix. Once it is all combined, pour it into the pie crust. Using a kitchen brush, brush the sides of the pie crust with whip cream. Sprinkle with sugar. This makes it have a nice crunch. Bake for about 35 minutes or until set in the center. Check while its baking so that the edges don't burn. I had to cover mine about halfway through with foil. Allow to cool before serving so that it slices easy. You can even put in the fridge, however you prefer.


*I used my Mum's recipe for pie crust and had it fitted to the pie plate. It is not such a decorative look I know but the other pies were! Anyway, the recipe said to bake the crust for 25 minutes before pouring in the filling but I skipped this step and all turned out well.