Pumpkin Pie

Name: Pumpkin Pie
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters dark brown sugar; 1 Tbsp dark brown sugar; 1 large egg yolk; 2 larges eggs; 170 grams gingersnap cookies; 1 teaspoon ground ginger; 237 milliliters half-and-half; 1 teaspoons kosher salt; 8 servings Kosher salt; 5 teaspoons light brown sugar, divided; 1 teaspoons freshly grated nutmeg; 2 kilograms baking pumpkin, rinsed and dried; 28 grams unsalted butter, melted

Pumpkin Pie requires approximately 3 hours and 50 minutes from start to finish. One portion of this dish contains about 6g of protein, 10g of fat, and a total of 330 calories. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. Head to the store and pick up ground ginger, kosher salt, egg yolk, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Heat the oven to 350 degrees F.

Equipment you will use

Oven

Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs.

Ingredients you will need

Brown Sugar

Gingersnap Cookies

Ginger

Equipment you will use

Food Processor

Bowl

Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.

Ingredients you will need

Butter

Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish.

Equipment you will use

Pie Form

Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.

Ingredients you will need

Crust

Equipment you will use

Oven

Frying Pan

For the filling: 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.

Ingredients you will need

Canned Pumpkin

Equipment you will use

Sauce Pan

Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer.

Ingredients you will need

Nutmeg

Salt

Remove the pumpkin mixture from the heat and cool for 10 minutes.

Ingredients you will need

Pumpkin

Whisk the brown sugar, eggs, and yolk until smooth in a large bowl.

Ingredients you will need

Brown Sugar

Egg

Egg Yolk

Equipment you will use

Whisk

Bowl

Add the pumpkin mixture and whisk until thoroughly combined.

Ingredients you will need

Pumpkin

Equipment you will use

Whisk

Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.

Ingredients you will need

Pie Crust

Equipment you will use

Wire Rack

Oven

Frying Pan

For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans.

Ingredients you will need

Crust

Equipment you will use

Oven

Frying Pan

Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours.

Equipment you will use

Wire Rack

Oven

Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.

Ingredients you will need

Light Brown Sugar

Spread

Sugar

Heat the oven to 400 degrees F.

Equipment you will use

Oven

Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling.

Ingredients you will need

Pumpkin

Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop.

Ingredients you will need

Ice Cream

Pumpkin

Seeds

Equipment you will use

Ice Cream Scoop

Cleaver

Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.

Ingredients you will need

Seeds

Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

Ingredients you will need

Kosher Salt

Pumpkin

Equipment you will use

Baking Paper

Knife

Frying Pan

Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

Ingredients you will need

Pumpkin

Equipment you will use

Food Processor

Wire Rack

Bowl

Frying Pan