Tuesday, December 14, 2010

Alton's Pumpking Pie.

I like pumpkin pie. Mackenzie LOVES pumpkin pie and asks for it every year for Thanksgiving and Christmas. I made my first pumpkin pie ever this year using Alton Brown's reicpe and it was fantastic. It was different enough from a store bought pumpkin pie that Mackenzie wasn't so happy with it, but she did eat some. :) Can't complain too much right?

6 ounces gingersnap cookies
1 tablespoon dark brown sugar
1 teaspoon ground ginger
1 ounce unsalted butter, melted

16 ounces pumpkin puree, recipe follows
1 cup half-and-half
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3/4 cup dark brown sugar
2 large eggs
1 large egg yolk

Heat the oven to 350 degrees F.

For the crust:
Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor.
Process until the cookies are fine crumbs.
Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
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 cookie sheet and bake the crust for 10 to 12 minutes.
Cool crust at least 10 minutes before filling.

For the filling:
Bring the pumpkin puree to a simmer over medium heat in a saucepan.
Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
Add the half-and-half, nutmeg, and salt.
Stir and return the mixture to a simmer.
Remove the pumpkin mixture from the heat and cool for 10 minutes.

Whisk brown sugar, eggs, and yolk until smooth in a large bowl.
Add the pumpkin mixture and whisk until thoroughly combined.
Pour the prepared filling into the warm pie crust and bake on the same cookie sheet until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes.
Cool for at least 2 to 3 hours before slicing.

Pie can be made and refrigerated up to 2 days in advance.

Pie is best the day after it is made.

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