Best Pumpkin Pie. Ever.
That’s what my Mom said the first time I made the pie for Thanksgiving. She told me I had inherited my Grandma’s talent for pastry, and when I took on this filling I seemed to have hit the jackpot. It was the recipe that started my first journal when I moved out on my own, and it’s still one of my favourite desserts.
single pastry crust (see my Goof-Proof Pastry recipe, or use the one on the Tenderflake box, or a ginger snap crust)
2 cups / 500 g brown sugar
1 tsp / 5 g ground ginger
1 tsp / 5 g cinnamon
1/4 tsp / 1 g nutmeg (freshly grated is best)
1/4 tsp / 1 g pumpkin spice (substitute 1/8 tsp / 0.5 g EACH ground cloves & allspice if you can’t find this blend)
1/4 tsp / 1 g salt
1-1/2 cups / 375 g pumpkin (DO NOT USE “pumpkin filling”)
2 cups scalded milk
Beat eggs slightly and then blend in sugar, spices and salt in a large bowl. Rinse a medium pot with cold water, then pour in water and heat at medium until it starts to steam, scalding it (just before it boils). Remove from heat.
Measure pumpkin and add to egg mixture along with milk. Cook in prepared pastry shell at 450F /230C on bottom rack for 7 minutes, then reduce oven to 350F/175C for approximately 30 minutes or till done (when a knife inserted in the centre comes out clean). Cool on a wire rack.
Serve at room temperature with whipped cream or ice cream.
GUILDING THE LILY: serve with candied nuts or a piece of nut brittle as a garnish 🙂