Pumpkin Pie

Pumpkin Pie


I don’t always make pumpkin pie, but with its emphasize on pumpkin framed by spices like ginger and nutmeg, this is the pumpkin pie I make when I do…you know, make pumpkin pie.

Pumpkin Pie
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FOR THE CRUST
  1. 6 ounces gingersnap cookies
  2. 1 tablespoon dark brown sugar
  3. 1 teaspoon ground ginger
  4. 1 ounce unsalted butter, melted
FOR THE FILLING
  1. 16 ounces Pumpkin Puree
  2. 1 cup half-and-half
  3. 1/2 teaspoon nutmeg, freshly grated
  4. 1/2 teaspoon kosher salt
  5. 3/4 cup dark brown sugar
  6. 2 large eggs
  7. 1 large egg yolk
FOR THE BRÛLÉE FOR MINI-PIES
  1. 5 teaspoons light brown sugar
Instructions
  1. Heat the oven to 350°F.
MAKE THE CRUST
  1. Combine the gingersnaps, brown sugar, and ginger in a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
  2. Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake for 10 to 12 minutes, until lightly browned. Cool the crust at least 10 minutes before filling. For mini-pies: Evenly divide the crust mixture among 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes.
MAKE THE FILLING
  1. Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, for 2 to 3 minutes, or until slightly thickened. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove from the heat and cool for 10 minutes.
  2. Whisk the brown sugar, eggs, and egg yolk in a large bowl until smooth. Add the pumpkin mixture and whisk until thoroughly combined. Pour the filling into the warm pie crust and bake on the same half sheet pan for 45 to 50 minutes, until the center jiggles slightly but the sides of the filling are set. Cool on a cooling rack for at least 2 hours before slicing. The pie can be made and refrigerated up to 2 days in advance and is best the day after it is made.
FOR MINI-PIES
  1. Divide the filling evenly among the pans; bake on the same half sheet pan for 25 minutes, or until the center juggles slightly but the sides of the filling are set. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of the brown sugar on the top of each pie. Melt the sugar using a blowtorch to form a crisp top. Cool for 5 minutes before serving.
Notes
  1. Yields: Approximately 1 (9-inch) pie for 5 (5-inch) mini-pies
ALTON BROWN http://altonbrown.com/

21 Comments

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  1. 1
    michele

    I made this for Thanksgiving but made it gluten free using Midel gingersnaps and used egg replacer as we have some dietary issues. was awesome! Thanks for something new that ended up being a hit for my family. We typically make everything from scratch and prior to this I was just making mini pumpkin pralines with no crusts, but the ginger in this really brightened up the palate.

  2. 3
    Helen

    Taste-wise? It deserved an A+. But texture-wise? I give it a C+. Alton said that after 50 minutes the center should jiggle a little. It jiggled a LOT. So I baked it for 15 extra minutes, let it cool, refrigerated it overnight, reheated it in an oven for 30 minutes, and when I went to cut and serve it, it barely held its shape! Not the pretty slice of pie I wanted to serve on Thanksgiving.

  3. 5
    Roxydouble

    Has anyone used evaporated milk instead of half and half? I had another pie recipe which called for evaporated milk – so I bought some. However, I found this recipe after and like the combination of spices better. I am not sure I will have time to get to the store for half and half before Thanksgiving.

  4. 10
    Bill

    Can anyone offer a sugar-substitute recipe? I’m not familiar with the equivalencies. I need to cook with stevia or splenda or I’ll end up in the hospital, or worse.

    • 15
      Chris Clough

      I made puree using ABs recipe attached to the pie recipe on the food network site. FYI a 4-6 lb pumpkin makes enough puree for 2 pies.

  5. 18
    Mikielle

    I didn’t have access to pumpkin, so I pureed a kabocha. I’m telling you, the kabocha is the gourd for the job. I’m glad this recipe doesn’t go too far on the typical “pumpkin spices,” which tend to take away from the actual flavor of the pumpkin itself (or kabocha in my case). Nutmeg alone was good enough for my taste buds!

  6. 19
    Jade

    You had me at “for the brûlée for mini pies”!
    Can I double this to make 10 pies or better to make separate batches? #fortheholidays

  7. 20
    Max

    I just made this yesterday using Pumpkin Puree right from the Pumpkin the way he describes in Good Eats. The only thing I don’t understand is why Alton Brown doesn’t put any cinnamon in the recipe, when he says repeatedly he doesn’t put any cinnamon in his Apple Pie or his apple spiced bundt cake because “it takes you to pumpkin pie”. I added 1stp of Cinnamon along with the ground ginger and nutmeg and it was great!

    • 21
      Chris Clough

      I made it last night…it is clearly a pumpkin pie recipe from/for the sweet potato pie lover. Tasty but I think I’ll add a bit more spice in tomorrow’s batch. I liked it but guests may be disappointed.

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