Sunday, January 27, 2013

Custardy pumpkin pie


A Chef John specialty, not from scratch, but quick and reliably consistent (which is not always true of home-baked pumpkins).

one 9-inch pie crust
15 oz canned pumpkin
1 large egg
3 egg yolks
14 oz sweetened condensed milk
0.25 tsp nutmeg
0.5 tsp ginger
1.25 tsp cinnamon
0.25 tsp Chinese allspice
0.25 tsp salt

Preheat oven to 425 F. Whisk the ingredients for the filling together until smooth. Leave out the milk at first, add in after everything else is smooth.

Roll out the pie crust and place into a baking shape. Crinkle edges. Pierce with fork.

Pour in filling, tap to remove bubbles. Place into the preheated 425F oven for 15 minutes. Bake for another 30-35 minutes at 350F. Test whether it's just set about 1 inch from the edge. Do not overbake!

Allow to cool and serve!

No comments:

Post a Comment