October 18, 2009
Pumpkin pie is one of the fastest and easiest kinds to make from scratch. I like to cut my trimmed scraps of pastry into tiny leaves, with “veins” made gently with the tip of a sharp knife, bake them separately on a cookie sheet and then lay them on top of the baked pie.
1Preheat the oven to 350°F.
2In a large bowl, whisk everything until well blended and smooth. Pour into the crust.
3Bake for 50-60 minutes, until the filling is set but still just a little wobbly in the middle and the crust is golden. If the crust is browning too quickly, cover the pie lightly with a sheet of foil as it bakes. Cool completely in the pan on a wire rack.
4 Serve the pie at room temperature with whipped cream, sweetened with a little sugar or maple syrup.