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Thanksgiving: Creamy Pumpkin Pie

Source of Recipe

From "Williams-Sonoma Thanksgiving: Sharing Traditions"


Recipe Introduction

"This is pumpkin pie at its best! Serve this classic pie slightly warm or at room temperature, and accompany with whipped cream or a small scoop of vanilla ice cream, if you wish."

List of Ingredients

â—¦ 1 ¾ cups homemade or canned pumpkin purée
â—¦ ¾ cup firmly packed golden brown sugar
â—¦ â…” cup cream cheese, at room temperature
â—¦ 3 eggs
â—¦ 1 ½ cups half-and-half
â—¦ 1 teaspoon vanilla extract
â—¦ ½ teaspoon ground ginger
â—¦ ½ teaspoon ground allspice, plus more for garnish
â—¦ ¼ teaspoon ground cinnamon
â—¦ â…› teaspoon ground cloves
â—¦ 1 unbaked 10-inch prepared or homemade pie shell, chilled
â—¦ Unsweetened whipped cream for serving (optional)


Recipe

Position a rack in the lower third of an oven and preheat to 425° F. In a large bowl, whisk together the pumpkin purée, brown sugar and cream cheese until smooth. Whisk in the eggs one at a time. Add the half-and-half, vanilla, ginger, the ½ teaspoon allspice, the cinnamon, cloves and salt and stir to combine. Pour the filling into the pie shell.

Place the pie in the oven and bake for 15 minutes.
Reduce the oven temperature to 350° F and continue to bake until the filling is evenly but not firmly set, about 35 minutes more, for a total baking time of about 50 minutes. Check the pie 10 minutes before it is ready; if it is browning too fast, cover the crust with a collar of aluminum foil.

Transfer the pie to a wire rack and let cool to room temperature before serving. Cut the pie into wedges, top each wedge with whipped cream and lightly dust with allspice.

Serves 8