I’ve said it before and I’ll say it again – I LOVE FALL!
The saddest thing for me right now is the fact that we are two months into PSL (pumpkin spice latte) season and I have not had one yet because it has been 90 degrees here in Los Angeles for what seems like forever. Finally, this week we are due for some cool weather and even some rain. This makes me so very happy.
So, being that we are on the eve of the biggest food holiday of all, I got myself into the kitchen to make what is my favorite dessert pretty much of all time – the amazing and magical pumpkin pie.
I have to say that this has to be my new favorite pumpkin pie. I’m all for your standard pate brisse crust but you get the best of both worlds with a graham cracker crust – its not just for cheesecakes people.
The pumpkin filling is sweet and pumpkiny (I love making up words) and not to spicy. Absolute perfection.
I do hope you get a chance to check it out and perhaps even make it to your Thanksgiving table.
Press the delicious crust into the pan.
The filling is basically a pumpkin custard. As with all custards you must temper the egg mixture with the hot milk mixture. Stir in a little by little until it is all incorporated. Finish it with butter…of course.
Take the pie out of the spring form pan and set on the serving plate.
Take the pie out of the spring form pan and set on the serving plate.
Slice and serve.
I hope you get to try this pie out very soon.
much love!
jess
PRINTRECIPE
Creamy Pumpkin Pie
Crust
1 1/4 cups ground graham crackers
¼ cup sugar
Salt
1 stick butter, melted and slightly cooled
Pumpkin Filling
2 cups whole milk
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
1/2 cup sugar
Salt
4 large egg yolks
1/4 cup cornstarch
1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
1 tablespoon unsalted butter, room temperature
Topping
1 1/4 cups heavy cream, whisked to medium peaks
Freshly grated nutmeg
Directions
Make the crust; preheat oven to 350 degrees. Combine graham crackers, sugar and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
Make the pumpkin cream filling; bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar and a pinch of salt to a simmer in a medium saucepan over medium heat.
Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
Pour into crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.
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