Maida Heatter’s Pumpkin Pie

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 (9 inch) extra- deep dish pie shells, frozen and unbaked
• 1 3/4 cups light cream (or 1 cup heavy cream and 3/4 cup milk)
• 3 eggs
• 1/2 teaspoon vanilla extract
• 3/4 cup light brown sugar, firmly packed
• 1/2 teaspoon salt
• 1/4 teaspoon finely ground black pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon mace
• 1/4 teaspoon ground nutmeg
• 1 lb canned pumpkin (or may use fresh pumpkin, 2 cups)
• 2 cups heavy cream
• 1/4 cup granulated sugar or 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Recipe

• 1 position oven rack 1/3 up from the bottom of the oven; preheat to 450°. have the crust in the freezer for at least 20-30 minutes before baking (or longer).
• 2 add cream to a small saucepan, uncovered, over medium heat; let stand until a slightly wrinkled skin forms on top or tiny bubbles appear around the edges.
• 3 meanwhile, in a bowl of an electric mixer, beat the eggs lightly just to mix; beat in the vanilla, sugar, and salt.
• 4 through a fine strainer, add the spices; then add the pumpkin and mix well.
• 5 gradually stir in the hot cream.
• 6 do not remove the pie crust from the freezer until you are ready to bake it.
• 7 pour the pumpkin mixture into the frozen crust.
• 8 bake for 10 minutes at 450°, then decrease oven temperature to 350° and bake 30-40 minutes longer until a small sharp knife gently inserted into the middle of the pie comes out clean (every time you test the pie with a knife it will leave a scar that will increase in size as the pie cools; do not cut more than necessary).
• 9 place the baked pie on a rack; serve while still barely warm or at room temperature.
• 10 in a chilled bowl with chilled beaters, whip together the cream, sugar, and vanilla.
• 11 if the pie is still slightly warm when you serve it, it is best to serve the whipped cream separately (the heat of the pie would melt the cream).
• 12 whip the cream until it is no too stiff, it should barely hold a shape and should be more like a thick sauce.
• 13 but if the pie has cooled to room temperature, the cream can be whipped until it holds a definite shape and can be spread over the top of the pie.
• 14 either way, the cream can be whipped a few hours ahead, refrigerated, and then whisked a bit with a small wire whisk just before serving.