Berkshire Pumpkin Pie
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Makes 8 to 10 servings
Make-Ahead: The pie can be baked up to 1 day ahead, covered with plastic
wrap and refrigerated.
For many years, I spent my Thanksgiving with my friend Ron Dier in the
picture-perfect Berkshire Mountains on the border between New York and Massachusetts. Ron
always made this pumpkin pie according to his mom's recipe. Its light texture and
generous spicing had everyone coming back for more. I remember many times how there
was pie left when we cleared the table, it was gone the next morning because we had
all snuck into the kitchen during the night and devoured it in the time-honored
tradition of the Thanksgiving Midnight Snack. If you are looking for an extra-special
pumpkin pie, look no further.
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
- 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.
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