Name: Great Pumpkin Pie
Yield: Makes 8 servings
Ingredients: 1 Basic flaky Pie Crust for a 9-inch pie; 4 (2-inch) gingersnaps; 1/4 cup pecan halves; 1 3/4 cups unsweetened pumpkin puree (one 15-ounce can); 3/4 cup, packed, light brown sugar, preferably raw; 2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon salt; 2/3 liquid cup milk; 2/3 liquid cup heavy cream; 3 large eggs; 1/2 teaspoon pure vanilla extract

Pumpkin is one of those tastes you either love or hate, so there is no point in half-measures. Its earthy flavor should not be overwhelmed by molasses or too much spice, particularly mace. If you’re a pumpkin lover, when you bite into a piece of pumpkin pie, you want to taste pumpkin.

In this recipe, I cook the pumpkin and spices before baking, which makes for a more mellow and pleasing flavor. Puréeing the pumpkin in a food processor produces an unusually silky texture.

The crunchy bottom crust is the result of creating a layer of gingersnaps and ground pecans to absorb any excess liquid from the filling, and also of baking the pie directly on the floor of the oven.

Recipe notes

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