Pumpkin pie is a fall staple - but are you making it right? We went to Bubby's to learn their recipe for this Thanksgiving classic.
Bubby’s Fresh Pumpkin Pie
Chef/Owner Ron Silver
Makes one 9-inch single crust pumpkin pie.
- 1 pie crust
- 2 cups roasted sugar pumpkin puree*
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- Pinch ground nutmeg
- 1 1/3 cups heavy cream
- 3 large eggs
- 1/3 cup packed light brown sugar
- 1/3 cup sugar
- 1 tablespoon vanilla extract
- 1 tablespoons chopped candied ginger
*to roast pumpkin, split lengthwise, remove seeds, roast at 325 until very soft. Let cool, then scoop and puree in food processor
Preheat the oven to 325 degrees F
In a small bowl, combine the flour, cinnamon, salt and nutmeg and set aside.
Mix the pumpkin, cream, eggs, sugars and vanilla until smooth. Add the dry ingredients and mix just until combined. Add ginger.
Pour mixture into par-baked pie crust. Bake the pie on a lipped baking sheet for 50 to 55 minutes or until just barely set in the center. Wiggle the pie gently to test its doneness — look for a center that jiggles but doesn’t slosh. The retained heat in the custard will continue cooking the middle as the pie cools off. Don’t overcook it or the texture won’t be as silky. Cracks in a custard are signs of overcooking. A cracked custard is still quite edible.
Cool the pie completely on a cooling rack before cutting, at least a few hours, then refrigerate. Serve it cold with caramel sauce and candied pecans.