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Categories:Viewed: 28 - Published at: 8 years ago
Ingredients
- All-Butter Pie Dough
- 4 large eggs
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- Pinch of salt
- One 15-ounce can pumpkin puree
- 1/2 cup heavy cream
Method
- Preheat the oven to 350.
- On a lightly floured surface, roll out the pie dough to a 13-inch round a scant 1/4 inch thick.
- Fit the dough into a 9-inch glass pie plate and trim the overhang to 3/4 inch.
- Fold the dough under itself and crimp decoratively; refrigerate the pie shell for 10 minutes.
- Line the pie shell with foil and fill with pie weights or dried beans.
- Bake in the center of the oven until nearly set, about 25 minutes.
- Remove the foil and weights and bake until the crust is pale golden, about 10 minutes.
- Let cool slightly.
- In a medium bowl, whisk the eggs with the sugar, cornstarch, cinnamon, cloves and salt until smooth.
- Whisk in the pumpkin puree, then the cream.
- Working near the oven, pour the filling into the crust.
- Bake for about 45 minutes, until the custard is set.
- Let the pie cool on a rack.
