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Thanksgiving: Different Pumpkin Pie

Source of Recipe


From "Pie Pie Pie" by John Phillip Carroll



List of Ingredients



• Pie dough for a 9-inch pie shell
  
• .
  
• -- Pumpkin Filling --
  
• 1½ cups evaporated milk
  
• 1 Tbsp (about 1¼ envelope) unflavored gelatin
  
• 1 tsp ground cinnamon
  
• ½ tsp ground ginger
  
• ½ tsp ground cloves
  
• ¼ tsp salt
  
• 3 eggs
  
• ¾ cup sugar
  
• 2 cups pumpkin purée
  
• .
  
• -- Topping --
  
• 1 cup finely chopped walnuts
  
• 2/3 cup brown sugar
  
• Pinch of salt
  
• 3 Tbsp unsalted butter, melted
  






Instructions



1. Preheat the oven to 425° F. Roll out the dough and fit it into a 9-inch pie pan. Trim and flute the edges, then bake the pie shell fully. Cool completely before filling.
   
   
2. To make the filling:
   Whisk together the evaporated milk and gelatin in a medium, heavy-bottomed saucepan. Let stand for a few minutes to soften the gelatin. Add the cinnamon, ginger, cloves and salt, and whisk until blended. Add the eggs and sugar and whisk again until blended and smooth. Cook over moderate heat, whisking almost constantly, for 7 to 10 minutes, until the mixture thickens slightly and you see wisps of steam rising, but do not let it boil. Remove from the heat and add the pumpkin, then whisk until completely smooth. Pour the filling into the prepared pie shell and refrigerate for at least 4 hours, or overnight if you prefer. The filling will become firm as it cools.
   
   
3. To make the topping:
   Preheat the broiler, and position a rack so that the surface of the pie will be about 4 inches from the heat. Combine the walnuts, brown sugar, salt and butter in a small bowl and stir briskly with a fork until evenly mixed. Spread over the surface of the cooled pie. Broil for about 2 minutes, or until the topping is lightly browned and bubbly. Watch the pie like a hawk for this short time, and rotate it once or twice as necessary so the topping browns evenly. Let cool before serving. (The topping may be broiled several hours ahead: although it will lose a little of its crunch, it will still be very good.)
   
   Makes 1 (9-inch) pie.