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From The Pie and Pastry Bible by Rose Levy Beranbaum p 198
**a little extra work but SO worth it
Great Pumpkin Pie
Pie crust for a 9" pie
4 (2 inch) gingersnaps
1/4 c pecan halves
1 15 oz can unsweetened pumpkin puree
3/4 c light brown sugar
2 tsp ground ginger
1.5 tsp ground cinnamon
1/2 tsp salt
2/3 c milk
2/3 c cream (I just use 1 1/3 c half and half)
3 eggs
1/2 tsp vanilla
Roll out crust and place in a 9" pie plate. Cut the border into a checkerboard design or use a fork or spoon for a decorative border. Do not make a high raised border or extend it over the sides of the pan, as it will not hold up baked so close to the heat source. Refrigerate, covered with plastic wrap, for at least 1 hour and up to 24 hours.
Preheat the oven to 375 degrees at least 20 minutes before baking. Plan to bake directly on the floor of the oven, or set an oven shelf at the lowest level and place a baking stone or cookie sheet on it before preheating.
Process the gingersnaps and pecans until finely ground. Sprinkle them over the bottom of the crust and, using your fingers or the back of a spoon, press them into the dough to coat the entire bottom, going about 1/2 inch up the sides.
Make the Filling
In a small heavy saucepan, stir together the pumpkin, brown sugar, spices, and salt. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes until thick and shiny.
Scrape the mixture into a food processor and process for 1 minute. With the motor on, add the milk and cream, processing until incorporated. Scrape the sides of the work bowl. Add the eggs one at a time, processing just to incorporate, about 5 seconds after each addition; add the vanilla along with the last egg.
Pour the mixture into the pie shell and set it directly on the floor of the oven (or on the baking stone). Bake the pie for 50 to 60 minutes or just until a knife inserted between the sides and center comes out almost clean. The filling will have puffed and the surface dulled, except for the center. (The filling will shake like jelly when moved. This will happen before it has finished baking, so it cannot be used as a firm indication of doneness; conversely, if it doesn't have this jelly-like consistency, you can be sure that it is not baked adequately). If the crust appears to be darkening too much on the bottom, raise the pie to the next rack.
Cool on a rack.
**a little extra work but SO worth it
Great Pumpkin Pie
Pie crust for a 9" pie
4 (2 inch) gingersnaps
1/4 c pecan halves
1 15 oz can unsweetened pumpkin puree
3/4 c light brown sugar
2 tsp ground ginger
1.5 tsp ground cinnamon
1/2 tsp salt
2/3 c milk
2/3 c cream (I just use 1 1/3 c half and half)
3 eggs
1/2 tsp vanilla
Roll out crust and place in a 9" pie plate. Cut the border into a checkerboard design or use a fork or spoon for a decorative border. Do not make a high raised border or extend it over the sides of the pan, as it will not hold up baked so close to the heat source. Refrigerate, covered with plastic wrap, for at least 1 hour and up to 24 hours.
Preheat the oven to 375 degrees at least 20 minutes before baking. Plan to bake directly on the floor of the oven, or set an oven shelf at the lowest level and place a baking stone or cookie sheet on it before preheating.
Process the gingersnaps and pecans until finely ground. Sprinkle them over the bottom of the crust and, using your fingers or the back of a spoon, press them into the dough to coat the entire bottom, going about 1/2 inch up the sides.
Make the Filling
In a small heavy saucepan, stir together the pumpkin, brown sugar, spices, and salt. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes until thick and shiny.
Scrape the mixture into a food processor and process for 1 minute. With the motor on, add the milk and cream, processing until incorporated. Scrape the sides of the work bowl. Add the eggs one at a time, processing just to incorporate, about 5 seconds after each addition; add the vanilla along with the last egg.
Pour the mixture into the pie shell and set it directly on the floor of the oven (or on the baking stone). Bake the pie for 50 to 60 minutes or just until a knife inserted between the sides and center comes out almost clean. The filling will have puffed and the surface dulled, except for the center. (The filling will shake like jelly when moved. This will happen before it has finished baking, so it cannot be used as a firm indication of doneness; conversely, if it doesn't have this jelly-like consistency, you can be sure that it is not baked adequately). If the crust appears to be darkening too much on the bottom, raise the pie to the next rack.
Cool on a rack.