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Berkshire Pumpkin Pie




Source of Recipe


Internet


List of Ingredients




Pie pastry for a 10-inch deep-dish pie plate
One 15-ounce can solid pack pumpkin (1 3/4 cups)
2/3 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup heavy cream
3 large eggs, at room temperature
Sweetened whipped cream



Recipe



Line a 10-inch pie pan with the pie dough. Crimp the dough with a high edge (the recipe makes a good amount of filling, and the edge will help contain it). Cover loosely with plastic wrap. Freeze or refrigerate for 30 minutes.

Position the rack in the top third of the oven. Place a baking sheet on the rack and preheat the oven to 400°F. Line the pastry shell with aluminum foil, then fill with pie weights, dried beans, or raw rice. Bake on the hot baking sheet until the pastry seems set, about 12 minutes. Remove the foil and weights. Leave the oven on at 400°F.

In a medium bowl, whisk together all of the filling ingredients (except the eggs and whipped cream) until smooth. In another medium bowl, using a hand-held electric mixer set at high speed, beat the eggs until very light and tripled in volume, about 3 minutes. Fold the eggs into the pumpkin mixture. Pour into the pie shell (you may have a little filling leftover).

Bake for 15 minutes, then reduce the heat to 350°F. Continue baking until a knife inserted into the filling 2 inches from the center comes out clean, 40 to 50 minutes. The center will seem slightly unset when shaken, but will firm upon standing. Let cool completely on a wire cake rack. Cover with plastic wrap and refrigerate until chilled, at least 2 hours or overnight. Serve chilled or at room temperature, with the whipped cream.