Superb Pumpkin Pie

We looked high and low on the internet and in our recipe files for Bianca Borges Henry’s recipe for pumpkin pie from a few years back, but sadly, we could not find it. If anyone out there has that recipe, please send it to us via feedback on the blog. However, this year’s replacement should console anybody pining away for that Henry recipe. Indeed, we think it is just as good, maybe better.

The recipe comes from Kristine Benishek of Findlay, Ohio. The recipe appeared in the Thanksgiving 2012 edition of the Penzeys catalog. We don’t know why it didn’t make the Penzeys website, but here it is for all to enjoy.

Full Admission: we used a pre-made pie crust dough for our pie, but we include the author’s pie crust recipe in case you want it.

1 15-oz. can pumppkin (not pumpkin pie filling)
¾ cup light brown sugar
¾-1½ tsp powdered ginger
¾ tsp cinnamon
¼ tsp ground nutmeg
¼ tsp salt
3 large eggs
1¼ cup heavy whipping cream
1 9-inch deep dish pie crust

Preheat oven to 350 degrees. In a small saucepan, combine the pumpkin, brown sugar, ginger, cinnamon, nutmeg and salt. Cook over medium heat for 5 minutes, stirring frequently. Transfer the mixture to a blender or large mixing bowl. Blend for 10 seconds and then add the eggs, one at atime, beating/blending after each addition. Slowly add the cream on low, and beat/blend just until well mixed. Pour the pumpkin mixture into the pie crust. Bake at 350 degrees for 1 hour or until the center is set. A knife inserted in the center will come out clean.

Pie Crust:
¼ lb. butter (1 stick)
1 cup flour
⅛ tsp salt (pinch)
½ tsp sugar
3-4 Tbsp milk

To prepare the crust, cut the butter into small pieces; it doesn’t have to be cold, but it should not be warm to the point of melting. Add the flour, salt and sugar to the butter and mix by hand to combine. Sprinkle in 2 Tbsp of milk, mixing by hand until thoroughly blended. Add another 1-2 Tbsp of milk if it is having trouble sticking together. Form into a disc, cover and chill 30-45 minutes. Sprinkle a wooden board or counter top with flour, place the dough on the board, and sprinkle the top of the dough with flour. Using short strokes, roll it from the center to the edges until it is ⅛- to ¼-inch thick. You will want to turn the dough over and re-dust with flour halfway through. Roll until the crust is about an inch larger than the top of your pan. Ease the dough into the pan. If your dough is hanging over, roll the edges of the overhanging crust under so that you have a nice rim around the pie plate. Pinch the edges with your fingers or prick the crust all over with a fork.

Preparation Time: 30 minutes
Baking Time: 1 hour
Serves: 8

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