Monday, 28 November 2011

Pumpkin Pie

Thanksgiving would not be Thanksgiving without Pumpkin Pie
It also would not be Thanksgiving without food being eaten before it was possible to get a good picture...due to myself or other people eating it so fast!

Alton Brown recipe!

  • 6 oz gingersnap cookies
  • 1 TBSP dark brown sugar
  • 1 tsp ground ginger
  • 1 oz unsalted butter, melted 
  • 16 oz Pumpkin Puree, recipe follows
  • 1 cup half-and-half
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp kosher salt
  • 3/4 cup dark brown sugar
  • 2 large eggs
  • 1 large egg yolk 
1)Heat the oven to 350F/176C
2) Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs (or bash them together with a mallet).
3) Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
4) Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish.
5) Bake the crust for 10 to 12 minutes.
6) Cool crust at least 10 minutes before filling.
7) Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
8) Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer.
9) Remove the pumpkin mixture from the heat and cool for 10 minutes.
10) Whisk the brown sugar, eggs, and yolk until smooth in a large bowl.
11) Add the pumpkin mixture and whisk until thoroughly combined.
12) Pour the prepared filling into the warm pie crust and bake until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes.
13) Cool on a cooling rack or the refrigerator for at least 2 to 3 hours before slicing.

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