The tradition of pumpkin pie may date back to the first Thankgiving feast in 1621 (or some say the second Thanksgiving feast). In either case, most likely milk, honey, and spices were poured inside the pumpkin itself. The first pies probably came out more like pudding than like the custard fillings that we use today.
Start by assembling ingredients: 3/4 cup heavy cream, 3/4 cup whole milk, 1 can pumpkin (15 ounces), 1 cup dark brown sugar, 3 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. Fresh pumpkin can be used, but it must be cooked first (usually by cutting the pumpkin into pieces and baking in the oven). Its becoming increasingly difficult to find good pumpkins in supermarkets since the ones sold for carving dominate the shelves (or bins) and just aren't that good for eating. Save some time and trouble, buy the canned pumpkin. We'll cook the canned pumpkin briefly with the spices, so it'll be difficult to taste or smell any difference between the canned pumpkin and the fresh for this pie.
Prepare a 9-inch pie crust or defrost a frozen pie crust. Using a fork, punch holes into the dough so it won't rise while prebaking. If using pie weights, this step is unnecessary. Prebake the pie crust according to directions or at 400°F for about 10 minutes.
Meanwhile, whisk pumpkin and spices (cinnamon, ginger, nutmeg, cloves, and salt) together over medium heat in a medium sauce pan. When the pumpkin begins to cook, whisk in the brown sugar.
Once the mixture is fully blended, scrape the sides of the saucepan down and whisk again.
Add milk and cream and continue to whisk.
Once the mixture begins to bubble and splutter, remove from heat.
Place the three eggs into a blender.
Blend the eggs to form a nice creamy consistency (about two seconds).
While blending on low speed, pour the pumpkin pie filling through the feeder hole in the blender cap. This will help break down any fibrous or tough parts of pumpkin creating a smooth filling.
Pour the pumpkin pie filling into the prebaked crust. If you used a deep dish pie crust, this should fit perfectly. I used a "normal" pie crust, so there was about a cup of filling left over, which can be made into pumpkin custards by filling ramekins. Bake at 400°F for 25 minutes or until center of pie is jiggly when pie is rotated gently.
Remove from heat and let cool on a cooling rack for at least one hour. The center will fully set without over cooking the outer edges by removing the pie early. Refrigerate and serve cold, warmed up, or at room temperature.}?>
|Preheat oven to 400°F (205°C)|
|15 oz. can (425 g) pumpkin||whisk over medium||whisk over medium||whisk over medium||blend||bake 400°F (205°C) 25 min.|
|1 tsp. (2 g) ground cinnamon|
|1/2 tsp. (1 g) ground ginger|
|1/2 tsp. (1 g) ground nutmeg|
|1/4 tsp. (0.5 g) ground cloves|
|1/2 tsp. (3 g) salt|
|1 cup (200 g) dark brown sugar|
|3/4 cup (180 mL) whole milk|
|3/4 cup (180 mL) heavy cream|
|3 large eggs||blend|
|1 pie crust||bake blind|