I know, it’s after Thanksgiving. There is no reason for you to make pumpkin pie anymore. But….isn’t there? On account of it being delicious? And maybe you have some leftover pumpkin that needs to be used? Yeah? (hi, also, forgive the shitty pictures, etc)
Ok, so, maybe not. But let’s pretend, because I didn’t actually make this until Thanksgiving eve and things were rushed and I couldn’t get things in order enough to post it that night. Forgive, friends. That’s what the holidays are about.
If it makes you any more motivated, this is my favorite pumpkin pie recipe yet. Yet! And I’ve had a bunch. And I love pumpkin pie. Trust me, kids. Trust all the delicious white cream that goes into this. Trust the mild spicing. Trust the new crust. RHYME. HIGH FIVE, and, end post.
Partially baked and cooled 10″ flaky tart dough pie shell (use half a recipe of that one. also, i didn’t partially bake it. BECAUSE I HATE TO. and everything was fine!)
2 cups pumpkin puree
3 large whole eggs
1 large egg yolk
1 cup heavy cream
2 tbsp brandy
1/2 cup light or dark brown sugar, lightly packed
1 tsp ground cinnamon
1 tsp ground ginger
1/8 tsp ground cloves (i used a little more-ish of all the spices. but only a LITTLE)
1/8 tsp nutmeg, freshly grated
1/8 tsp black pepper
1 tsp salt
Have the pie shell ready for filling. Preheat the oven to 325.
In a mixing bowl, combine the pumpkin puree, whole eggs, egg yolk, cream, and brandy and whisk to mix well. In a second mixing bowl, combine the sugar with all the spices and stir to mix. Whisk the sugar mixture into the pumpkin mixture.
Pour the filling into the pie shell and smooth the top with a rubber spatula if necessary. Bake the pie until just set but still slightly wobbly in the center, about 1 hour. The filling will continue to set as it cools. Let the pie cool on a wire rack. Serve slightly warm, at room temperature, or cold, with whipped cream. The pie will keep in the refrigerator for up to 4 days.