Rosie started working on her pies
early Wednesday morning.
First up, Pumpkin Pie.
I got one of my pie shells out,
placed a sheet of parchment paper in it,
and poured my pie beans in the shell
to come up to the top.
I preheated my oven to 375 degrees,
baked the weighted shell for 15 minutes,
removed it from the oven,
and reduced the oven temperature to 350 degrees.
Ingredients for my Pumpkin Pie:
1 15 ounce can pumpkin
3/4 cup packed light brown sugar
3/4 tsp cinnamon
1 1/2 tsp grated fresh ginger
1/4 tsp freshly grated nutmeg
1/4 tsp salt
3 large eggs
2 egg yolks
1 1/4 cups heavy whipping cream
While the pie shell was baking,
I combined the pumpkin, brown sugar, cinnamon,
ginger, nutmeg, and salt in a small saucepan.
Heat for 7 minutes, stirring often.
Let cool a bit,
then transfer pumpkin mixture to processor
and blend for about 10 seconds.
One at a time, add eggs and yolks,
processing briefly after each addition.
With processor running,
pour in cream,
and puree another 10 seconds.
Pour into partially baked shell
and bake for one hour.
Oh wait.
Do I need to tell you to remove
the beans and parchment paper
before pouring the filling?
If I do,
then you probably shouldn't be
in the kitchen in the first place.
When I bake a pie,
I always put it on a tray
in case it spills over.
Whoot!
Nary a pumpkin spice packet was involved.
I tented with foil halfway through.
Unfortunately, some of the pie
stuck to the foil.
Luscious, silky, spicy pie.
I tried to add a Key Ingredient Recipe Card here
but Key Ingredient is acting wonky
and giving me 413 error messages:
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