Pumpkin Pie

Yes, this may seem like a totally cliché post, but I feel obligated. Everybody has a recipe for pumpkin pie and everybody insists his is the best, but honestly, the 'best' pumpkin pie is the version you knew whilst growing up. I am sharing my dear mother's recipe for pumpkin pie. For the crust, you can use any pre-fabricated crust from the grocery store or any from-scratch, flour-based crust of your liking. If you want a healthier crust, please see my entry for the Foolproof Pie Crust. Happy Thanksgiving, everyone!

Pumpkin Pie

3 extra large eggs

½ cup light brown sugar

1 tsp. ground cinnamon, slightly rounded

¼ tsp. ground ginger, slightly rounded

1/8 tsp. ground cloves, slightly rounded

½ tsp. kosher salt, slightly rounded

½ cup half and half

½ cup whole milk

2 cups pumpkin purée (NOT pumpkin pie filling!)

1 tbsp. melted butter

Preheat the oven to 425 degrees.

In a large bowl, blend all the ingredients together well. Pour into a prepared pie shell and lightly sprinkle the top of the pie with grated nutmeg. 

If you have aluminum shield for keeping pie crusts from overbrowning, make sure to use them. Bake the pie for 20 minutes at 425 degrees. Reduce the heat to 350 degrees and bake for an additional 40 minutes. Do not place the pie on a cookie or pizza sheet to bake. Make sure to bake it on the center rack setting and not the lower. After baking, set on a cooling rack and allow to cool slowly until it reaches room temperature. 

Serve either at room temperature or chilled with sweetened whipped cream.

Serves 8

NOTE:  By 'slightly rounded,' I mean that there's no need to do completely level measures of the spices. Don't use heaping measures, but be a little generous. 

You can also use all milk if you don't want to use half and half - but do use whole milk, as it creates a very luxurious, silky smooth mouth feel.