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
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3 eggs, beaten
  • 3/4 cup half-and-half

Pre-bake pie shell until pale golden. Set aside to cool. Preheat an oven to 350°F. Lightly oil a baking sheet.

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.

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

From William Sonoma


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