Pumpkin Pie

Name: Pumpkin Pie
Yield: makes one 9-inch pie
Ingredients: One 10-ounce disk Tart and Pie Dough (page 174); 1/4 cup cream; 2 teaspoons flour; 3/4 cup cream; 15 ounces (1 1/2 cups) pumpkin purée; 3 eggs; 1/4 cup brown sugar; 1 tablespoon granulated sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/2 teaspoon salt; A pinch of fresh-ground black pepper; 1 1/2 teaspoons brandy (optional)

December 20, 2011

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

It’s easy to make your own pumpkin or squash purée and it makes the best-tasting pie. However, most pumpkins are for carving, not eating, and their flesh is too watery and flavorless to make a good purée. Look for sweet pumpkin varieties (for example, Sugar Pie, Long Pie, or Cinderella) or use butternut squash. To make a purée, see page 324.

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