My wife’s favourite dessert of all time is pumpkin pie. Classic, plain pumpkin pie. No layer of mincemeat on the bottom, no bourbon pumpkin cheesecake (although it’s also delicious). Maybe just a scoop of vanilla bean ice cream on top. That’s it.
So I had to get back to the basics, and a Moosewood cookbook is where I ended up. I used Martha Stewart’s recipe for pate brisee for the crust, but you could use your favourite recipe or even buy one.
- Single pie crust for a 9-10″ pan
- 15 oz can of pumpkin puree
- 3/4 cup milk*
- 3/4 cup brown sugar
- 1.5 tsp cinnamon
- 1.5 tsp ginger
- 1/2 tsp salt
- 1 tsp vanilla extract
*The original recipe calls for 1 cup of milk, but both my mother and I have found that it makes the pie filling very liquid-y and the pie subsequently takes forever to bake. It’s great in the end, but I think it’s just as good with a bit less milk.
- Preheat the oven to 400 degrees F. Press the pie crust into a 9 or 10″ pie pan and trim the excess from the sides.
- Add the milk and vanilla extract to the pumpkin puree and whisk together until smooth. Add the sugar, spices and salt, and whisk to combine.
- Carefully pour the pie filling into the pie crust. You can either put it in the oven directly like this, or place it on a baking tray in the oven if you’re worried about it overflowing or dripping.
- Bake for 40-50 minutes, or until the pie crust is a beautiful golden brown and the filling is set and not liquid-y to the touch.
- Cool on a rack for a bit, and serve either warm or at room temperature with a scoop of ice cream or some whipped cream!