Yes. Are you feeling like this? Let’s all scream together, shall we?
Thanksgiving…coming fast. So, I’ll make it short and sweet.
Eat pie and don’t care about anything…here’s the punkin one.
I also made youzzz guys a play list on Spotify for all my followers who like my shnazzy tunes . Happy Thanksgiving! This is a good mix that I cook and eat and wine and ignore my kids to.
It’s called “Pass the Gravy”, chefkobrien-us is my Spotify name and I’ll try to figure out how to link it here!!!!
Ok, go prep.
- 1/2 cup Granulated sugar
- 1/2 cup Brown Sugar
- 1 Tbls Flour you can omit but it allows the pie to slice like a dream
- 1/2 tsp. Ground ginger or 2 tsp. fresh grated ginger(my preperfence)
- 1 tsp. Ground cinnamon
- 1/2 tsp. Ground nutmeg
- 1/8 tsp. Ground cloves
- 1/8 tsp Ground black pepper optional but so good if you didn't use fresh ginger
- 3 large Eggs
- 2 Cups Organic good quality canned pumpkin
- 1 1/4 cup Heavy Cream
Le Red Oven Pie Crust (Pate Sucree) -On the blog
Grease your pie plate with a little butter. Roll out your pie dough so that when placed in the pie dish it hangs over the sides; tuck them under a little and crimp the edges with your thumb or fork or fanciness of your liking. Refrigerate before pouring the custard in.
Feel free to blind bake your crust on 400 for 10 minutes before adding the custard. You can use a docking method with a fork or pie weights.
Or, just pour the custard into the cold prepared pie shell.
Preheat oven to 325.
In a large mixing bowl, whisk together the sugars and salt.
Add the eggs and cream and beat together with a wire whisk or immersion blender (that's how I do it).
For the filling:
In a large skillet on medium heat, add the canned pumpkin and spice and whisk for about 10 minutes over the heat to evaporate some of the liquid from the pumpkin and awaken the spices.
Take the pumpkin and spices off the heat and allow to cool slightly.
Whisk the cream mixture into the pumpkin spice mixture. Whisk or use your immersion blender until very smooth.
Pour the filling into your prepared pie shell and bake for 35 minutes at 325, important to make sure you cook it at this exact temperature or you're bound to get cracks in the finished product.
IMPORTANT: The pie should jiggle like jello. So, you may have to check it by tapping it. Remember ~ 35 minutes is an just estimate. You'll have to be sure your oven is calibrated to the right temperature. It may take 45 minutes or even an hour ~ depending on your oven. The pie will continue cooking as it cools.
Allow to cool on a wire rack until completely cool and refrigerate for 3 hours.
Serve cold with a fresh whipped cream.
Optional blind baking option….