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Thanksgiving: Silky Pumpkin Pie

Source of Recipe

From "The Foster's Market Cookbook" by Sara Foster


Recipe Introduction

"Inspired by the creamy, flan-type desserts that I tasted on a trip to Argentina, this pie is much smoother than classic American pumpkin pie. (Sweetened condensed milk is the secret.) The pie will keep several days in the refrigerator, but make sure to serve it warm or at room temperature."

List of Ingredients

â—¦ 3 large eggs
â—¦ â…“ cup sugar
â—¦ One 14-ounce can sweetened condensed milk
â—¦ 1 ½ cups (one 15-ounce can) cooked puréed pumpkin
â—¦ 3 tablespoons unsalted butter, melted and cooled
â—¦ 1 tablespoon all-purpose flour
â—¦ ½ teaspoon ground ginger
â—¦ ½ teaspoon ground cinnamon
â—¦ ¼ teaspoon ground nutmeg
â—¦ ¼ teaspoon ground cloves
â—¦ â…“ teaspoon salt
â—¦ 1 unbaked piecrust
â—¦ Lightly sweetened whipped cream or ice cream, to garnish, optional


Recipe

Preheat the oven to 325 degrees.

Combine the eggs, sugar, sweetened condensed milk, and pumpkin in a large bowl and whisk until well blended. Add the butter and stir until thoroughly blended.

Mix the flour, ginger, cinnamon, nutmeg, cloves, and salt in a separate bowl. Stir into the pumpkin mixture.

Pour into the prepared piecrust and bake 45 to 50 minutes, until the pie is light golden on top, firm to the touch, and set in the center when you shake it gently.

Cool completely on a baking rack before slicing. Serve with whipped cream or vanilla ice cream if desired.

Makes one 9-inch pie,
Serve 8 to 10