1 Butter Crust

1¾ cups pure pumpkin purée,

or 1 15-ounce can

2 tablespoons unsalted butter

¾ cup granulated sugar

2 large eggs

2 large egg yolks

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon salt

1 cup heavy cream

3 tablespoons water

2 teaspoons pure vanilla extract

Lightly sweetened whipped cream for serving

For a gluten free option substitute our classic gluten free pie crust recipe.

Prepare a single crust according to the given directions. Blind bake after roasting the pumpkin purée. Preheat oven to 400 degrees. Grease a shallow 8- or 9-inch baking dish with butter, add the pumpkin purée, spread to cover the bottom. Sprinkle with 2 tablespoons of the sugar. Bake until the pumpkin starts to caramelize, about 30 minutes. Set aside and cool completely.  Whisk together the pumpkin, eggs and yolks, cinnamon, ginger, salt, and the remaining sugar. Gradually whisk in cream, water, and vanilla so the filling is very smooth and creamy. If the mixture seems lumpy, pass through a fine mesh sieve. Pour into the prepared crust; bake until the center is just set, 45 minutes to 1 hour. Cool on a rack. Chill and serve with lightly sweetened whipped cream.

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