November 4, 2016
This pumpkin pie is a foolproof fall favorite, equally good with squash purée and best served with a dollop of whipped cream spiced with nutmeg, cinnamon, or ginger.
Yield: Serves 8
Cookie Crumb Crust
- Heat the oven to 350°F. Place the cookie crumbs in a large bowl and toss with the sugar. Add the melted butter and mix to combine.
- Pour the mixture into a pie plate and use your fingers to spread and press the mixture evenly into the dish and up the sides.
- Bake the crust for 8 to 10 minutes, until slightly browned and fragrant. Let cool completely before filling.
- Bake the crumb crust as described above. Start the filling while the crust is in the oven. When the crust is done, turn the oven up to 375°F and cool the crust slightly on a rack.
- Use an electric mixer or a whisk to beat the eggs with the sugar, then add the spices and salt. Mix in the pumpkin purée and then the half-and-half.
- Put the pie plate with the crust on a rimmed baking sheet. Pour the pumpkin mixture into the crust all the way to the top (you might have some left over). Transfer the baking sheet to the oven and bake for 45 to 55 minutes, until the mixture is firm along the edges but still a bit wobbly at the center. Cool on a rack until it no longer jiggles, then slice into wedges and serve, or refrigerate for a day or 2.