Super Pumpkiny Pumpkin Pie

• 1 15-ounce can pumpkin puree
• 2/3 (150 grams) packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger*
• 1/2 teaspoon ground nutmeg, preferably freshly ground
• 1/8 teaspoon ground cloves*
• 1/2 teaspoon kosher salt
• 1/2 cup + 2 tablespoons (200 grams) sweetened and condensed milk
• 1 5-ounce can (2/3 cup or 170 grams) evaporated milk
• 3 eggs
• 1 egg yolk
• 3/4 cup (180 grams) heavy cream
• 1/2 teaspoon vanilla extract

In a large bowl, whisk together the eggs and egg yolk until blended. Slowly whisk the cream into the eggs, and then add vanilla. Gradually whisk in the pumpkin mixture and continue whisking until well mixed.

Pour pumpkin mixture into prepared pie shell and bake for 55 to 60 minutes in a pre-heated 350-degree oven. It may be necessary to make a quick pie shield with aluminum foil, if the edges of the crust start to brown too much. The pie is done, when the filling is puffed around the edges and the center still has a slight wiggle. Let the pie cool on a wire rack for 2 hours. Fully cool before refrigerating. The pie can be refrigerated in an airtight container for up to three days.

* I reduced the ground ginger by 1/2 teaspoon, as I thought 1 teaspoon would be a little overpowering. I also upped the clove factor from 1 pinch to 1/8 teaspoon since I love clove.

Some of the ingredients can be found at speciality food stores.

My No-Fail Pie Crust

 
This can be done in a food-processor, as recommended by CI, but I prefer to do it by hand, because I think it comes out just as good, and I feel like there is a whole lot less to clean afterwards.

• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon table salt
• 1 tablespoon granulated sugar
• 4 tablespoons unsalted butter, chilled and cut into 1/4-inch pieces
• 3 tablespoons vegetable shortening, chilled
• 4-5 tablespoons cold water

Sprinkle water over the flour mixture, and use a rubber spatula to fold and schemer the dough until it holds together, adding the remaining tablespoon of water if needed. Gather dough into a mound and wrap with plastic wrap. Form dough into a round 4-inch disk. Refrigerate for one hour, or up to two days. If you refrigerate the dough longer than an hour, you will need to let the dough rest for a few minutes on the counter, so it becomes pliable again.

Start oven pre-heating at 375 degrees. Roll the dough into a 12-inch round and fit into the 9-inch pie pan or dish. There should be about 1/2 inch of overhang in the dish; tuck the edges under and flute as desired, so the crust sticks out 1/4-inch above the dish. Refrigerate for 30 minutes or freeze for 20 or until very cold.

Remove from refrigerator and line with heavy-duty foil or parchment paper and fill with 2 cups of ceramic, metal pie weights or beans (I used lima beans). Bake the crust for 25-30 minutes until the dough looks dry and starts to get a little color. Remove pie weights and return to the oven for an additional 5 to 6 minutes until it is light golden; transfer to wire rack and let rest until your filling is ready. If you wanted to use this recipe for a fully baked pie shell, bake for a total of 12 minutes or until a deep golden.