Pumpkin Pie
- Pastry dough
- 15-oz can canned solid-pack pumpkin (about 2 cups)
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 large eggs
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Pinch of ground cloves
- 1/4 teaspoon salt
- Special equipment: pie weights or raw rice
- Accompaniment: lightly whipped cream
- Make pastry dough as directed.
- Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity).
- Crimp edge decoratively and prick bottom all over.
- Chill 30 minutes.
- Preheat oven to 375F.
- Line shell with foil and fill with pie weights.
- Bake in middle of oven 20 minutes.
- Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more.
- Cool in pan on a rack.
- Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
- Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly.
- (Filling will continue to set as pie cools.)
- Transfer to rack and cool completely.
pastry dough, solidpack, heavy cream, milk, eggs, brown sugar, ground cinnamon, ground ginger, ground cloves, salt, rice, cream
Taken from www.epicurious.com/recipes/food/views/pumpkin-pie-102601 (may not work)