Pumpkin Pie

Makes One 9” Deep Dish Pie

½         Recipe Paté Sucre, Enough to Line Bottom of Pie Dish

1          Teaspoon Fine Sea Salt

1½      Teaspoons Ground Cinnamon

¾         Teaspoon Ground Ginger

¼         Teaspoon Ground Cloves

¼         Teaspoon Freshly Grated Nutmeg

4          Large Eggs

1          29 Ounce Can Libby Pumpkin Puree

1½      Cups Evaporated Milk

½         Cup Half and Half

White Chocolate Whipped Cream or Italian Meringue To Garnish

Preheat oven to 350°.

On a lightly flour surface roll out the paté sucre to 1/8” thick. Transfer to a 9” Deep dish pie dish. Crimp the edges and refrigerate for 30 minutes. After 30 minutes, remove from the refrigerator and partially blind bake the crust.   Cool completely and set aside.

In a small bowl, whisk together the salt, cinnamon, ginger, cloves and nutmeg. Set aside.

In a large bowl, lightly beat the eggs, add the spice mixture and blend well. Add the pumpkin puree and mix until completely incorporated. In a slow and steady stream add the evaporated milk and the half and half. Mix until completely incorporated.

Pour the pumpkin mixture into the prepared pie shell. Bake for one hour. To check for doneness pierce the center of the pie with a very thin bladed knife. When the knife comes out clean the pie is done. Transfer to a wire cooling rack to cool completely before refrigerating. Before covering the pie with plastic wrap, be sure to cool the pie in the refrigerator for at least 3 hours. Place a piece of plastic wrap directly on the pie’s surface. The pie should be made at least the day before serving.

Serve with White Chocolate Whipped Cream or top with Italian Meringue for a very dramatic presentation. Tastes good, too.

Pumpkin Pie Topped With Italian Meringue

2 Responses to Pumpkin Pie

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