Name: Pumpkin Pie
Yield: Makes one 9½-inch Pie or 10-inch Tart
Ingredients: Whipped cream for serving; one 15-ounce can pure pumpkin puree (no spices added); 1 cup light brown sugar; 3 eggs; 1 recipe sweetened basic pie and tart pastry dough, extra buttery sweet pastry dough, or sweet crisp pastry dough; ¼ teaspoon ground cloves; ½ teaspoon ground cinnamon; Scant ¼ teaspoon nutmeg; 1½ cups heavy cream; ½ teaspoon ground ginger; ½ teaspoon salt

Preparation info

Makes
one 9½ inch
Pie

Difficulty
Easy

Appears in

Baking

By James Peterson

Published 2009

About

Pumpkin pie filling is a custard made with eggs and pumpkin puree. Here the puree is flavored with spices and given a luxurious texture with cream before it is baked in a prebaked pie or tart shell. If you keep in mind that one egg sets at least ⅔ cup puree when baked, it’s easy to use this recipe as a model for other custard pies made with other purees, such as squash puree or sweet potato puree. Savory versions, based on pureed spinach or mushrooms, are also made in the same way, without,