Description
A unique baking method preserves crispness of the crust and yields a slightly spicy, not too sweet pumpkin pie. The name came shortly after someone purchased three of them from me for $75 🙂
Ingredients
- Pie Crusts
- Egg White
- Pumpkin Puree
- Dark Brown Sugar
- Ground Ginger
- Ground Cinnamon
- Nutmeg
- Ground Cloves
- Salt
- Heavy Cream
- Milk
- Eggs
Instructions
- Adjust an oven rack to lowest position and heat oven to 400f
- Prepare pie crust for blind baking
- Bake crust for 15 minutes
- Remove parchment from crust, prick any bubbles with a sharp fork and bake shell for 8 to 10 minutes longer, or until bottom just begins to color
- Remove crust from oven and brush lightly with egg white while still hot
- Process pumpkin, sugar, spices and salt ingredients in a food processor fitted with steel blade for 1 minute
- Transfer mixture to a 3-quart heavy saucepan
- Bring it to a sputtering simmer over medium-high heat
- Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes
- As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer
- Process eggs in food processor until whites and yolks are mixed, about 5 seconds
- Gradually pour hot pumpkin mixture through feed tube while still running
- Process 30 seconds
- Pour warm filling into hot pie shell
- Put a crust shield on completed pie and bake about 25 minutes
- Filling will be dry-looking and lightly cracked around the edge
- The center will wiggle when pie is gently shaken
- Cool on a wire rack to a warm room temperature
- Serve with slightly sweetened whipped cream