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Nothing From A Can Pumpkin Pie

Preheat your oven to 400F Roll out your crust until you can cut a clean circle 2 inches large than your pie pan. Trim the crust, fold it in quarters, and lay it in the pan with the point in the center. Unfold the crust. Roll the edge over itself, toward the center. Crimp the edge by pressing an index finger, from the inside, between a thumb and index finger from the outside. Refrigerate this whil. . .

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Servings: 12

Prep Time: 00:45

Cook Time: 00:45

Main Ingredients

1 pie crust (link for recipe below)

2 cups roast pumpkin

3/4 cup brown sugar

1 tablespoon flour

1 teaspoon sea salt

1/2 teaspoon ginger

1/2 teaspoon cardamom

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon ground clove

1 teaspoon lemon zest

1 1/4 cup heavy cream

2 eggs 1 egg yolk

Preparation

1Preheat your oven to 400F

2Roll out your crust until you can cut a clean circle 2 inches large than your pie pan.

3Trim the crust, fold it in quarters, and lay it in the pan with the point in the center. Unfold the crust.

4Roll the edge over itself, toward the center.

5Crimp the edge by pressing an index finger, from the inside, between a thumb and index finger from the outside.

6Refrigerate this while you make the filling, as it will hold shape better in the oven.

7Put the pumpkin, cream, and eggs in a large measuring cup, and purée with a stick blender (food processor works, too).

8Add this to the rest of the ingredients and mix until combined.

9Blind bake the crust by lining it with foil, and filling the foil with a layer of dry bean, or in my case, Hopi pink corn. Place in the center rack of the oven for 10 minutes. This step cures soggy crust bottom. No one wants soggy crust bottom. Remove the foil and weights.

10Fill the pie, only to the height of the pie pan. Extra filling can be poured into the re-rolled crust scraps in muffin tins, for an “I can’t wait til the dinner tart” mini pie snack.

11Bake for 45 minutes and check it. If the filling is set 2” from the edge, but a little loose in the center, it’s perfect. If it’s still too loose, give it 5 more minutes.

12Cool completely on a rack.

13Serve with whipped cream. Real whipped cream. Made by whipping cream. A pinch of salt, some powdered sugar, and a splash of vanilla extract is nice.

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