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Pumpkin Pie
When refrigerating pie, cover first with a paper towel, then plastic wrap. The towel absorbs moisture and keeps the surface free of droplets.
Everyday Food, November 2006 http://www.marthastewart.com/338540/pumpkin-pie82
- Prep Time 30 minutes
- Total Time 4 hours 15 minutes
- Yield Serves 8
Ingredients
For Pie
- 1 disk Basic Pie Dough (http://www.marthastewart.com/283515/basic-pie-dough), rolled out and fitted into a 9-inch pie plate
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons pumpkin-pie spice
- 1 can (15 ounces) solid-pack pumpkin, (1 3/4 cups)
- 1 cup half-and-half
For Whipped Cream
- 1 cup heavy cream
- 2 tablespoons pure maple syrup
- 1 teaspoon granulated sugar
Directions
- Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.
- Preheat oven to 350 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.
- In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.
- Make whipped cream: In a medium bowl, with an electric mixer, beat cream, maple syrup, and granulated sugar until soft peaks form.
Cook's Note
If making in advance, cover cooled pie in plastic, and refrigerate up to 2 days. When refrigerating pie, cover first with a paper towel, then plastic wrap. The towel absorbs moisture and keeps the surface free of droplets.
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