Holiday Pumpkin Pie

Name: Holiday Pumpkin Pie
Yield: makes one 9-inch pie
Ingredients: 3/4 cup packed light or dark brown sugar; 1/2 teaspoon salt; 1 1/2 tablespoons pumpkin pie spice; 2 eggs; 2 cups or one 15-ounce can plain pumpkin puree; 1 1/2 cups heavy cream, half-and-half, or undiluted evaporated milk; Half recipe Flaky Pastry (page 37)

December 9, 2011

Pumpkin pie is a custard-type pie that bakes most easily in the convection oven at a steady temperature. Because ovens can vary, if your pie gets too dark too soon, reduce the oven temperature by another 25 degrees. The pie is done when a knife inserted just off center comes out clean and the center of the pie still jiggles but is not liquid. This will be in 10 to 15 minutes less time than if baked in a conventional oven. I prefer pumpkin pie chilled rather than hot from the oven, which allows me to bake it a day in advance.

Recipe notes

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