Pumpkin Pie with Pepper
Servings 1 pie
- Baking sheet
- Food processor
- 9-inch Pyrex pie pan
- KitchenAId mixer (or similar)
- 1 pie pumpkin (can use 2 cups canned pumpkin)
- 1 recipe Pie Crust for One-Crust Pie
- 1 cup dry bean (such as black or pinto beans), as pastry weights
- 1 cup heavy cream
- 3/4 cup whole milk
- 3 large eggs
- 1/2 tsp vanilla extract
- 3/4 cup brown sugar, packed
- 1/2 tsp fine salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp ground ginger
- 1/4 tsp mace
- 1/4 tsp ground nutmeg
Prepare pumpkin puree (can be done done ahead of time)
- Preheat oven to 350 degrees F.
- Cut pumpkin in half and remove seeds.
- Place pumpkin halves face down on baking sheet.
- Bake pumpin in oven until halves cave in and pumpkin pulp is completely soft when pierced with a fork.
- Let pumpkin cool.
- Scoop pumpkin pulp out of skins and put in food processor equipped with standard blade.
- Process pulp until smooth.
- Pulp can be refrigerated (or frozen) until need for filling.
- Preheat oven to 425 degrees F.
- Roll out pie crust pastry and place in pie pan, making extra-high, fluted rim.
- Lightly prick bottom of crust.
- Line crust with parchment paper.
- Weigh with dry beans (or other pastry weights)
- Bake 13 minutes.
- Reduce heat to 400 degrees F.
- Remove pie crust from oven, remove weights and parchment paper from pie pan, and return crust to oven.
- Bake 7 minutes longer.
- Remove crust from oven.
- Increase oven temperature to 450 degrees F.
- Place cream and milk in small saucepan.
- Heat cream and milk over moderate heat until little bubbles form around the edges.
- Remove cream and milk from heat and set aside.
- Crack eggs into bowl of mixer fitted with paddle attachment.
- Beat eggs lightly.
- Add vanilla, sugar, salt, pepper, ginger, mace, and nutmeg to eggs.
- Beat briefly to combine ingredients.
- Add 2 cups pumpkin puree.
- Mix well.
- Gradually beat in hot cream.
- Pour mixture into prebaked pie crust.
- Place pie in oven and bake 10 minutes.
- Reduce heat to 350 degrees.
- Bake approx. 40 minutes longer, untili center no longer seems liquid when pie is shaken gently.
- Remove from oven and serve warm or room temperature.
Adapted from New York Times adaptation from Maida Heatter’s New Book of Great Desserts.