Directions: |
Directions:Preheat the oven to 325 degrees. (Some recipes bake for a short time at a high temperature, but that can cause the pastry to shrink.) Use your usual pie pastry recipe, transfer it to the pan, fluting the rim higher than usual to contain the filling. Put the raw shell in the freezer for 15 minutes to firm it up.
Put a piece of foil directly onto the cold pie shell pressing it to conform to the shape, and pour in the pie weights or beans. Bake the shell for 20 to 25 minutes. Remove the weights or beans and continue baking until the crust is light golden brown and cooked through, another 15 minutes or more. Let cool on a rack.
When ready to bake the pie, preheat the oven to 350 degrees. In a large bowl, combine room temperature filling ingredients (pumpkin, eggs, sugar and spices) and mix well. Heat milk or cream until it is hot but not boiling. Slowly whisk the heated milk into the pumpkin mixture. It should register about 100 degrees on a digital thermometer, no more, just beyond lukewarm. (Poke your finger in to take both a temperature reading and a taste.)
Pour the filling into the baked pie shell and bake about 30 to 40 minutes depending on your oven. The pie is done when a knife, inserted off-center into the pie, comes out clean. The center of the pie will continue to cook after the pie is removed from the oven. Do not overbake.
The pie crust will stay crisp until the pie is gone, even the next day. That is, if it lasts until the next day.
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