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Friday, November 28, 2008

Pumpkin Pie

I like Pumpkin Pie, in fact I really like Pumpkin Pie. I'm really not too picky about Pumpkin Pie and when I read this recipe I wasn't really even sure I needed a super smooth Pumpkin Pie. Pumpkin Pie is one of the easiest kinds of pie to make (especially when you use the crust from the red box). Did I really need to make things more complicated by cooking the filling and putting it through a strainer? Is this really necessary? I'm here to tell you that it is not necessary, but it sure is good. This lightly spiced pumpkin pie really brings out the true pumpkin flavor. I don't think I will go back after trying this recipe. 

Pumpkin Pie Filling
from Cook's Illustrated
1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1 cup drained candied yams from 15-ounce can (see note)
3/4 cup sugar
1/4 cup maple syrup
2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon table salt

Whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Place pie plate with baking sheet underneath in oven and bake pie for 10 minutes at 400 degrees. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

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