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3-Can Silky Pumpkin Pie




Source of Recipe


USAWEEKEND


Recipe Introduction


This recipe calls for a prebaked pie shell.

I prefer my own pie crust, of course -- you can find the recipe at usaweekend.com -- but use any crust you like, even frozen. Just be sure it's baked by the time you have the filling prepared.


List of Ingredients








1 can (15 ounces) 100% pure pumpkin
1/2 tsp. salt
1 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. allspice
2 large eggs, plus 2 yolks
1 cup canned evaporated milk
1 can (14 ounces) sweetened condensed milk
9-inch pie shell, baked



Recipe



Adjust oven rack to lower-middle position. Heat oven to 300 degrees. In a saucepan, heat pumpkin, salt and spices to blend flavors, about 5 minutes. Add milks; cook until heated through. Purée eggs and yolks in a blender. With blender running, add pumpkin filling a spoonful at a time at first, then faster as eggs heat up; blend to form a silky texture. Pour warm filling into prebaked pie shell. Bake until a thin-bladed knife inserted near center of pie comes out clean, about 45 minutes. Remove from oven and let cool on a wire rack.

Don't let an insipid dessert ruin your feast. Your guests will gush over this dense, intense pie.