Alton Brown's Pumpkin Pie
My favorite pumpkin pie recipe from Alton Brown with instructions written by me. I add more spices to my pumpkin pie that Alton doesn't - cinnamon and cloves. You could add ground ginger as well if you like.
- 6 ounces gingersnap cookies
- 1 tablespoon dark brown sugar
- 1 teaspoon ground ginger
- 1 ounce butter melted
- 16 ounces fresh pumpkin puree
- 1 cup half and half
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 3/4 cup dark brown sugar
- 2 large eggs
- 1 large egg yolk
To make the crust
Combine the gingersnaps, brown sugar, and ginger in your food processor and process until you have fine crumbs. Pulse a few times if you have chunks of gingersnaps still.
Drizzle in the butter.
Pulse until combined
Take the mixture and press it into the bottom of a 9-inch pie pan.
Pre-bake the crust in the oven for 10-12 minutes. Set aside to cool.
To make the filling
Add the pumpkin puree to a medium saucepan.
Bring to a simmer. Cook the pumpkin until slightly thicken. Should only take a couple minutes.
Add half and half, nutmeg, cinnamon, cloves, and salt. Stir to combine. Remove from heat and let cool for at least 10 minutes.
In a mixing bowl, combine the egg, egg yolk, and brown sugar. Beat with a whisk until smooth.
Add the pumpkin puree from the saucepan to the mixing bowl. Whisk until completely combined.
Cooking the pie
Add the pumpkin filling to the pie crust, make sure to leave room at the top. You may have extra, I always do.
Bake in the oven until the center is slightly jiggly. This should take about 45 to 50 mintues. I would check on progress at the 30 minute mark.
Allow to cool before serving. 2-3 hours is best to allow pie filling to properly set up.