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Pumpkin Pie

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The pumpkin can be roasted up to a week in advance, and the dough for the crust can be made several days ahead. If possible, I would bake the pie on Thanksgiving eve or in the morning so that the crust doesn't lose its crunch.

 Adapted from Food 52 from The Encyclopedia of Cooking by Meta Givens
Serves 8
2 hours and 30 minutes preparation time, which includes 1 hour to prepare and bake the crust
    and 1 hour to roast the pumpkin
20-25 minutes baking time

1 pre-baked tart crust*
1 small sugar pumpkin
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon freshly grated ginger
1/2 teaspoon freshly grated lemon zest
1 cup of milk
1/2 cup of cream
2 eggs

additional cream to whip with a touch of sugar and vanilla, for serving

Preheat oven to 425.

Cut the pumpkin in half, scoop out the seeds, and lay it face down on a cookie sheet lined with parchment paper or foil. Roast the pumpkin until it is soft, 45 minutes to an hour. Remove the pumpkin from the oven and let it cool enough to handle. Scoop out the flesh and mash it with a potato masher. The pumpkin can be stored in an airtight container like this for up to a week.

To finish the pie: *Reduce the oven temperature to 375 degrees and follow the instructions for preparing the pre-baked pie crust, but adjust the cooking times as follows: bake the crust covered for 10 minutes, uncover and bake for 5 minutes. 

Measure 2 cups of the mashed pumpkin into a small sauce pan. Cook it over medium heat for 10-15 minutes until it dries out and becomes fragrant. There is no need to add any water or oil because there is plenty of water in the pumpkin.

Mix the sugars, cinnamon, nutmeg, salt, ginger, and lemon zest together in a small bowl and add them to the pumpkin. Mix the cream, milk, and eggs together in a measuring cup and add it to the pumpkin mixture. Whisk until smooth. Pour the filling into the crust and bake for 20 to 25 minutes until there the only jiggle that is left is in the center. If the crust gets dark too quickly, reduce the oven temperature to 350 degrees.

Remove from the oven and let cool before serving.


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