Complete your Thanksgiving meal with this creamy, rich dessert.
- 1 disk Buttery Pastry Dough
- 2 1/2 cups pumpkin puree
- 4 large eggs
- 2/3 cup granulated sugar
- 1/4 cup packed golden brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup heavy cream
- Sweetened whipped cream, for garnish
To make the crust:
Unwrap dough (recipe here) and set it on floured surface. If dough is too cold and firm to roll out, let it stand at room temperature, covered, until it softens slightly. Roll out dough, rotating it and dusting surface with flour to prevent dough from sticking, until dough is about 13 inches in diameter. Brush away excess flour. Place rolling pin on edge of dough that's farthest away from you, and gently and loosely roll dough around pin toward you, until you have half of it on pin. Lift pin over edge of 9 1/2-inch-diameter glass pie dish. Unroll dough over dish, draping and centering it over dish. Lightly press dough into dish. Fold edge under and crimp decoratively. Cover and refrigerate pie shell until ready to fill.
Move oven rack to lowest position in oven* then preheat oven to 425 degrees F.
Meanwhile, to make the filling:
In a large bowl, whisk pumpkin puree, eggs, granulated sugar, brown sugar, salt, cinnamon, ginger, nutmeg and cloves to blend. Whisk in heavy cream. Pour pumpkin mixture into prepared pie shell.
Place pie dish on lowest rack of oven and bake pie for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking pie until filling is just set and slightly puffed, and crust is golden brown, about 45 minutes. Filling will jiggle slightly when pie is gently jostled. Transfer pie to rack and cool until slightly warm or room temperature.
Cut pie into wedges. Top with whipped cream and serve.
*Note: Placing the pie on the lowest rack of the oven helps ensure the bottom crust bakes through properly.