Pumpkin Pie (serves 8)
Preheat oven to 400°F (205°C)
15 oz. can (425 g) pumpkin whisk over medium whisk over medium whisk over medium blend bake 400°F (205°C) 25 min.
1 tsp. (2 g) ground cinnamon
1/2 tsp. (1 g) ground ginger
1/2 tsp. (1 g) ground nutmeg
1/4 tsp. (0.5 g) ground cloves
1/2 tsp. (3 g) salt
1 cup (200 g) dark brown sugar
3/4 cup (180 mL) whole milk
3/4 cup (180 mL) heavy cream
3 large eggs blend
1 pie crust bake blind
Prepare a 9-inch pie crust or defrost a frozen pie crust. Using a fork, punch holes into the dough so it won't rise while prebaking. If using pie weights, this step is unnecessary. Prebake the pie crust according to directions or at 400°F for about 10 minutes.
Meanwhile, whisk pumpkin and spices (cinnamon, ginger, nutmeg, cloves, and salt) together over medium heat in a medium sauce pan. When the pumpkin begins to cook, whisk in the brown sugar.
Once the mixture is fully blended, scrape the sides of the saucepan down and whisk again.
Add milk and cream and continue to whisk.
Once the mixture begins to bubble and splutter, remove from heat.
Place the three eggs into a blender.
Blend the eggs to form a nice creamy consistency (about two seconds).
While blending on low speed, pour the pumpkin pie filling through the feeder hole in the blender cap. This will help break down any fibrous or tough parts of pumpkin creating a smooth filling.
Pour the pumpkin pie filling into the prebaked crust. If you used a deep dish pie crust, this should fit perfectly. I used a "normal" pie crust, so there was about a cup of filling left over, which can be made into pumpkin custards by filling ramekins. Bake at 400°F for 25 minutes or until center of pie is jiggly when pie is rotated gently.
Remove from heat and let cool on a cooling rack for at least one hour. The center will fully set without over cooking the outer edges by removing the pie early. Refrigerate and serve cold, warmed up, or at room temperature.
Not tried it yet, but looks good.