Today begins 31 days of pie! And to kick it off, we decided to start with the quintessential November/December favorite Pumpkin Pie. I think this year alone we photographed quite a bit of them, and I’ve noticed that flavor, texture and color can vary every so greatly with these pies. So what’s a favorite? We keep coming back to a recipe written by our friends from Food Network Kitchen. It’s everything you’d want a pumpkin pie to be. I suppose that’s why it’s called Classic Pumpkin Pie, right?
With the perfect amount of spice and sweetness, Adam says this is a cinch to prepare and I say it’s even easier to eat! Add a dollop of whipped cream and you’re all set.
Classic Pumpkin Pie
1 disk of pie dough (plus 1 disk, if decorating)
All-purpose flour, for dusting
1 15-ounce can pure pumpkin
1 1/4 cups heavy cream
2/3 cup granulated sugar
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.
Preheat the oven to 350 degrees F. Line the chilled dough with foil and fill with pie weights or dried beans. Transfer to the oven and bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, the cinnamon, nutmeg, vanilla and salt (do not overmix). Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar. Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely.