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Pumpkin Pie

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Makes 1 9-inch pie 1x

Time About 1 1/2 hours

Units Scale

Ingredients

  • 1 recipe Graham Cracker Crust
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon allspice
  • 1/4 teaspoon salt
  • 1 1/2 cups canned or well-drained cooked fresh pumpkin puree
  • 1 cup half-and-half, heavy cream, or whole milk

Instructions

  1. Bake the crumb crust as described in the recipe. Start filling while the crust is in the oven. Cool the crust slightly on a wire rack and turn the oven up to 375°F.
  2. Use an electric mixer or whisk to beat the eggs with the sugar, then add the cinnamon, ginger, nutmeg, allspice, and salt. Mix in the pumpkin, then the half-and-half.
  3. Put the pie plate with the crust on a baking sheet. Pour the filling into the crust all the way to the top. Bake for 45 to 55 minutes, until the filling is firm along the edges but still a bit wobbly at the center. Cool on a wire rack until it no longer jiggles. Slice into wedges and serve, or let cool, cover, and refrigerate for up to 2 days.

— Recipe from How To Cook Everything: Completely Revised Twentieth Anniversary Edition