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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos. Ingredients:
1 (9-inch) pie shell , blind baked (see cooks' note) |
1 2/3 cups canned pumpkin |
1/2 cup sugar |
1 teaspoon salt |
pinch ground nutmeg |
pinch ground cinnamon |
pinch ground cloves |
1/2 cup nonfat dry milk powder |
2 tablespoons all-purpose flour |
2 large eggs |
Directions:
1. 1. Preheat the oven to 300°F.
2. 2. In a medium bowl, stir together the pumpkin, sugar, salt, nutmeg, cinnamon, cloves, and milk powder. Add 1 2/3 cups water, along with the flour and eggs, and whisk until completely blended.
3. 3. Place the blind-baked pie shell on a baking sheet and fill with the prepared filling. Bake until the filling sets and the crust browns, 35 to 40 minutes. Let the pie rest at least 1 hour before slicing and serving.
4. Cooks' note: Blind baking means to bake a pie shell without any filling in it to prepare it for a second baking with a filling. To blind bake a pie shell, line a pie plate with pie dough, decorate the edges as desired, and then line the dough with a piece of parchment paper. Fill the parchment paper with a weight, such as dried beans or ceramic baking beans. Bake the shell in a 350°F oven until the crust is golden brown and evenly dry, 15 to 20 minutes.
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