PUMPKIN, SQUASH, OR SWEET POTATO PIE
One 9-inch single-crust pie
Use 3 eggs for a soft, custardy filling, 2 for a firmer pie with a pronounced pumpkin flavor. To prepare this with sweetened condensed milk, substitute 1 ½ cups (455g) sweetened condensed milk for the heavy cream and do not add the white sugar.
Line a 9-inch pie pan with:
- ½ recipe All-Butter Pie or Pastry Dough
Bake as directed in About Blind Baking Crusts. After removing the weights, glaze the crust with:
- 1 large egg yolk, beaten
Return the crust to the oven until golden brown, 5 to 8 minutes. Leave the oven on. Whisk thoroughly in a large bowl:
- 2 cups pumpkin, squash, or sweet potato puree, canned or prepared, above
- 1 ½ cups heavy cream (345g) or evaporated milk (370g)
- ½ cup (100g) sugar
- 2 to 3 large eggs
- ⅓ cup packed (75g) brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon grated or ground nutmeg
- ¼ teaspoon ground cloves or allspice
- ½ teaspoon salt
Warm the pie crust in the oven until it is hot to the touch, but leave the filling at room temperature. Pour the pumpkin mixture into the crust and bake until firm, 35 to 45 minutes. Let cool completely on a rack.
The pie can be refrigerated for up to 5 days. Serve cold or at room temperature, accompanied with:
- Whipped Cream (flavored with 2 tablespoons bourbon)
Follow the directions in I, omitting the milk and adding 2 tablespoons (45g) molasses and 1 ½ cups (360g) sour cream.