It's that time of year again - the time of year when everyone and their uncle has the best pumpkin pie recipe. And while a homemade pie is almost always going to be better than one you pick up at the store (farmer's markets and true country stores not included), the recipe I am going to share with you today is the only recipe you need to blow your family and friends away. It's so good that people who don't eat pumpkin pie (myself included) will eat your pie.
Please don't tell anyone that I told you my secret recipe in all of its entirety. My husband and children all said that I should post the bulk of it and "leave out" an ingredient or two so that no one else can make them like mine. I won't do that to you (insert evil laugh here).
This pie is ready to get into the hot oven
Empty pie shells ready for pumpkin goodness.
I'm going to keep today's post short because I have a ton of stuff I have to get to, but before I get into the recipe, I do want to warn you: If you feed this to anyone, and I mean anyone, be prepared to be the 'pie person' for all Thanksgiving events forever unto the end of time. If you're willing to make that commitment, read on.
Try to prepare all of your ingredients before you start.
Secret Weapon Pumpkin Pie
(For the crust)
17 Oreo cookies (filling removed from 12)
1/2 cup melted, unsalted butter (for a crust a little more like graham)
or 3/4 cup melted, unsalted butter (for more of a cookie crust)
1) Grind Oreos in a food processor on pulse until they're crumbs.
2) Mix in the butter. If you're using 3/4 cup, it will be wet and easy to flatten out and line your pie plate, if you're using less, you'll have to mix it well to make sure all the crumbs are covered, and it will be a little more difficult to get a nice, even cover on the pie plate.
3) Put aside while you make the filling.
(For the filling)
1 can pure pumpkin (I prefer ED Smith)
1 whole egg + 3 egg yolks
3/4 cup melted ice cream (good flavors are French Vanilla or Butterscotch Ripple)
1/2 cup white sugar
1/2 cup lightly packed brown sugar
1 tbsp ground cinnamon
1/2 tbsp ground nutmeg
1/2 tsp cardamom
1/4 tsp ground ginger
1/2 tsp salt
1) Place a large pan of water in the bottom of your oven and pre-heat to 425 deg.
2) Add all ingredients to the bowl of a stand mixer and, using the whisk attachment, blend on low 1 minute. Scrape down the sides and mix on medium low for about two minutes until everything is well incorporated.
Put it all together:
Divide the filling between 2 pie dishes (regular sized, the white ones you see in my pictures are actually deep dish. I tripled this recipe and made two deep dish and four small ones), spreading and flattening out with the back of the spoon. This filling is thick and will not spread out on its own while baking. If you want to make pumpkin designs on them, you absolutely can!
Bake at 425 degrees for 15 minutes, then lower the temperature to 350. Bake at this temperature for 35 minutes.
The pan of water in the bottom should help reduce cracks in the pie by circulating some moisture and not allowing the pies to dry out.
Cool on rack about a half hour and then refrigerate at least two hours (or overnight) before devouring.
Top with whipped cream to increase your enjoyment!
**NOTE** the ratio of yolks to whites makes this a rich, dense pie. If you like yours a little less dense, use more whole eggs (i.e. 3 whole + 1 yolk), and use a full cup of ice cream.
If you need any clarification or have any questions, post in the comments, I'll answer the best I can.
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