This is my favorite pumpkin pie, big, not too sweet and full of pumpkin.
I developed the recipe for the 11” deep dish porcelain pie plate that we used to make, so you will need to take this into account. If you don’t have a large, deep pie plate and you are using a 9” pie plate, why don’t you use a small pie plate too? This way you can have a pie for the “grown-ups’ table” at Thanksgiving, and a special pie for the “kids‘ table”, too. Or you can have a nice big pie for your family and a small one to give to someone special.
I will have to admit, when I have had extra filling that wouldn’t fit in my pie plate, I have been known to just eat it up with a spoon. It’s that good.
Enough Basic Pie crust to line either 1 very large or two smaller pie plates
If you make up a whole recipe of Basic Pie Dough, you will have more than you need, but you can always roll out the scraps, sprinkle them with cinnamon sugar, and have bonus treats.
1 cup half and half (1/2 pint)
1 cup light brown sugar, packed
3 cups steamed and mashed pumpkin or winter squash (fresh or canned)
1 ¼ teaspoon cinnamon
¾ teaspoon ginger
1 teaspoon ground nutmeg
½ teaspoon salt
2 Tablespoon brandy or orange liquor (optional)
Roll the pie crust 1/8” thick and line your pie plate(s) with it, allowing the edges to drape over the rim of the baking dish. Fold up the edges to make a rim, and crimp decoratively.
Break the eggs into a large bowl or into the work bowl of a food processor. Dip a pastry brush into the egg white and paint the crust with it.
Using a beater or the food processor, beat all of the ingredients for the filling together until they are completely combined and smooth.
Pour the filling into the prepared pie crust. Bake the pie(s) in the middle of a pre-heated 375° oven for 40-50 minutes. The baking time will vary according to the size and thickness of your pie. Test for done-ness by inserting a clean table knife into the center of the pie. It should come out clean. The pie will probably develop a split in the middle as it cools.
Serve the pie hot or cold with a dollop of lightly sweetened whip cream if you like.
Store any uneaten pie in the refrigerator, since the filling contains egg.
Note: Left-overs are great for breakfast.