Many people follow the pumpkin can pie recipe year after year, it's fine, it passes, it's tried and true, but dessert is the last thing we eat on Thanksgiving (well, before digging into the leftovers!) and I want it to be remembered. This delicious pie is worth making many times a year, in fact, my dad requests it for Father's Day.
Sometimes the canned recipe can be a bit fibrous and dense, America's Test Kitchen developed an incredible recipe by par-cooking the pumpkin, pureeing the filling for a silky smooth custard pie, and lastly, adding warm filling to a par-baked crust so the custard cooks fast and keeps the pie dough crisp. I'm very proud of my homemade dough, and for the time it takes to make it, I don't want to serve it soggy.
I'm always skeptical when I see the word "best," but year after year I get requests for this pie as soon as there is a chill in the air, I hope you can find a place for The BEST pumpkin pie on your holiday table.
Recipe from America's Test Kitchen
Step 1: Gather ingredients
1 pie dough for 9-inch pie, fit into pan, edges trimmed, rolled, and fluted, refrigerated and/or frozen at least 20 minutes
you can find the recipe I use here: http://www.instructables.com/id/Pumpkin-Pie-20/
For the filling:
2 cups plain pumpkin puree (16 ounces), canned or fresh
1 cup packed dark brown sugar
2 teaspoons ground ginger
1 teaspoon fresh grated nutmeg
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon table salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs
(I find Penzey's Spices makes a wonderful Pumpkin Pie spice mix, I replace the ginger, nutmeg, cinnamon, and cloves with 2 1/2 tsp. pumpkin pie spice.)