Pumpkin Pie

 The first time I made pumpkin pie, I made fresh puree out of a large pumpkin, and I used evaporated milk. I also added spices that were too strong, and did not go well with the smooth texture of the filling. In total, I did not like it at all. A few years later, I tried using condensed milk instead of evaporated milk and sugar… What can I say? I’ve found my recipe! The filling is the recipe from Eagle Brand, however, the crust is from Dorie Greenspan’s Baking: From My Home to Yours cookbook. I find that the mousse-textured, custard-like filling  goes perfectly with the crisp flakiness of the crust. What I usually do is freeze the leftover dough I have from making apple pie, and after I’ve made it a few times, I have a generous amount of frozen dough that I can take out, thaw, and use again.  The beauty of this is that it retains the light texture of the dough. Another thing is that I would strongly recommend using store-bought pumpkin puree instead of fresh. I love to use fresh puree, and I make it all the time with a Hokkaido squash because it is sweet and very rich in flavor, but when using fresh puree to make pumpkin pie, I always get a different flavor, which is not particularly my favorite. But on the whole, this recipe is beyond perfect, it tastes absolutely divine still hot from the oven with a generous spoonful of freshly whipped cream. Here you go!

 1/2 quantity of pie dough (see pie dough video under the apple pie recipe) rolled out and ready to bake
1 can (15 oz) pumpkin puree
1 can (14 oz) or one cup sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp fresh ground nutmeg (or just use the storebought kind)
1/2 tsp ground ginger
1/2 tsp salt

1. preheat the oven to 425 F or 220 C, prepare your pie dough.
2. Place the puree into a bowl, add the condensed milk and the eggs. Stir to combine.
3. Add the spices, don’t over mix!
4. Pour into crust, and bake for 15 min.
5. Turn down heat to  350 F or 180 C, and continue baking for 35-40 min, till a knife inserted comes out clean.
6. Cool for a while, then serve warm or chilled with cream (optional)
7. Leftovers in refrigerator