Pumpkin Pie

A few cracks is ok.  As the pie cools they close up.

Blind baking the crust, insures that you will have a crispy crust 

and not a soggy crust.



A few extra steps in this recipe, but the end result is perfection!

As Always,

ENJOY!

Recipe Source: the kitchn

Ingredients1 (9-inch) unbaked pie crust
1 (15-ounce) can pumpkin purée 
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves or allspice
3/4 cup whole milk
3/4 cup heavy cream
3 large eggs
1 teaspoon vanilla extract

Instructions

 Arrange a rack in the lower-middle position and heat the oven to 425°F. Roll out the pie crust and transfer it to a 9-inch pie pan. Crimp the edges. Chill for 30 minutes while the oven heats.

 Line the pie crust with parchment or aluminum foil and fill with pie weights or dried beans. Bake until the edges just start to brown, 12 to 15 minutes. Remove the weights and lining, and bake for another 5 minutes. Remove from the oven and keep near the stove.

 Combine the pumpkin purée, granulated sugar, brown sugar, salt, and spices in the bowl of a food processor fitted with the blade attachment or blender. Blend until the brown sugar is completely mixed in and the purée looks glossy.

 Transfer the purée to a saucepan and set over medium-high heat. Stir frequently until you see wisps of steam rising from the purée, then stir continuously until the mixture is very steamy and "plops" when you pause for a second. The mixture will also start to smell like spices and cooked pumpkin. Cook for no more than 5 minutes.

 Remove the pan from the heat. Whisk in the milk and cream. To warm the eggs and ensure that they don't cook when you add them to the pumpkin mixture, whisk them together in a separate bowl, then whisk in a few spoonfuls of the warm pumpkin mixture. Slowly whisk the eggs into the saucepan with the pumpkin mixture. Whisk in the vanilla.

 Place the partially baked pie crust on a parchment-lined baking sheet and set it near the stove. Carefully pour the warm pumpkin mixture into the warm pie crust. If it looks like there's too much filling for the crust, stop when you come close to the edge of the crust.

 Carefully transfer the baking sheet with the pie to the oven and immediately turn down the heat to 375°F. Bake for 50 to 60 minutes — until the pie is puffed in the middle, but still jiggles when you gently shake the pan. You'll also see small cracks form in the outer part of the pie and some bubbling around the edge. Check the pie every 15 minutes or so and cover the crust with a ring of foil when it becomes deep brown.

 Let the pie cool before serving — it will continue to set as it cools.