Spiced Pumpkin Pie
- 1 small pumpkin, 2 1/2 lb.
- Pastry for a 9-inch pie
- 1/4 cup maple syrup
- 1/4 cup firmly packed light brown sugar
- 1 1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. freshly grated nutmeg
- 1/4 tsp. ground cloves
- 3 eggs, beaten
- 3/4 cup half-and-half
- Sweetened whipped cream for serving
Cut the pumpkin in half through the stem end and place, cut side down, on the baking sheet. Bake until easily pierced with a knife, about 1 hour. Let cool. Scoop out the seeds and fibers and discard. Puree the flesh in a food processor fitted with a metal blade until smooth. Measure out 1 1/2 cups; set aside. Increase the oven temperature to 375°F.
On a well-floured work surface, roll out the pastry into a 12-inch round. Transfer to a 9-inch pie dish and gently press into the bottom and sides of the dish. Trim the edges, leaving a 1 1/2-inch overhang, then fold under the overhang and crimp to form an attractive rim. Prick the bottom and sides of the pastry with a fork. Freeze for 10 minutes. Line the pastry with aluminum foil and fill with pie weights. Bake for 15 minutes. Remove the weights and foil and continue to bake until lightly golden, 10 to 15 minutes. Transfer to a wire rack and let cool. Leave the oven set at 375°F.
In a bowl, whisk together the pumpkin puree, maple syrup, brown sugar, cinnamon, ginger, nutmeg, cloves, eggs and half-and-half until well mixed. Pour into the baked pie shell. Bake until a skewer inserted into the center comes out clean, 45 to 55 minutes. Let cool for at least 30 minutes. Serve the pie with the whipped cream on the side. Serves 10.
Adapted from Williams-Sonoma Seasonal Favorites (Oxmoor House, 2002).