| November 7, 2018 -- November and December wouldn’t be the same without good old-fashioned pumpkin pie. Here’s a recipe from Good Housekeeping that makes it easy to make and serve for a crowd.
INGREDIENTS:
1 recipe pie crust (you can make this yourself, or purchase the type you can roll out from the refrigerated section of the grocery store)
2 cans pure pumpkin (15 oz. each)
1 tsp. fresh ginger, peeled and grated
1 1/4 c. heavy cream
1 1/4 c. whole milk
4 large eggs
1 c. dark brown sugar
1/2 c. granulated sugar
2 tsp. pumpkin pie spice
1 tsp. salt
Whipped cream, for serving (optional)
DIRECTIONS:
Preheat oven to 400°F.
Place pie crust on lightly floured work surface. Lightly flour dough and roll into 12 x 10-inch rectangle, flouring and scraping as needed to prevent sticking.
Gently wrap dough around rolling pin and transfer to half of 15-1/2 x 10-1/2-inch rimmed baking sheet, placing 10-inch side of dough along longest side of pan and allowing dough to hang over 3 sides.
Roll remaining piece of dough; place on other half of baking sheet, overlapping slightly with first piece. Press seam together to seal.
Trim any excess dough, leaving 1/2-inch overhang if possible. Crimp and press edges of crust to create even rim, using any trimmed dough to seal cracks or gaps.
Cover with large sheet parchment paper and pie weights or dried beans. Bake 14 minutes.
Remove paper and weights. Bake another 8 to 10 minutes, or until golden.
Meanwhile, in 4-quart saucepan, cook pumpkin and ginger on medium-high 10 minutes, stirring often. Remove from heat and let cool slightly.
In medium bowl, whisk cream, milk, eggs, brown sugar, granulated sugar, pumpkin pie spice, and salt until smooth. Add pumpkin mixture, whisking again until smooth.
Pour mixture into pre-baked pie crust. Bake 25 to 30 minutes or until set.
Cool completely before cutting into 12 to 16 pieces. Serve with whipped cream, if desired.
TIPS: Don’t stress over an imperfect pie crust. Any tears and thin spots that appear when you’re transferring your dough to the pan can be patched with a drop or two of cold water or the extra dough you trim off of the edges.
Make sure you have a bag of dried beans on hand. Or, if you’re feeling fancy, invest in some pie weights: The extra weight prevents your pie crust from bubbling and shrinking as it bakes.
Cook up canned pumpkin before adding it to your filling. This both dries out excess moisture and intensifies the pumpkin’s flavor (especially when you add in grated ginger).
Prep easy-to-serve toppings ahead of time. This entire recipe can be made up to a day in advance, right down to the toppings: Just pipe out little dollops of whipped cream onto a piece of parchment paper and freeze them. Then, when it’s time to serve up dessert, you can slide one onto each slice. Easy as pie!
SOURCE: www.goodhousekeeping.com/foodrecipes/dessert/a41084/pumpkin-slab-pie-recipe/
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