Pumpkin Pie 2.0

Name: Pumpkin Pie 2.0
Yield: 6-8
Ingredients: 1 flaky, rolled, blind-baked single 9-inch pie crust; 4 ½ tsp Pumpkin Spice 2.0; 1 ¼ cups (300 ml) heavy cream; 14 ounces (400 g) pumpkin puree (either from one can of pureed pumpkin or your own roasted pumpkin); 3 eggs; 1 cup (200 g) dark brown sugar; 1 tsp (4 g) salt

Image of Pumpkin Pie 2.0 — Illustration by Arielle Johnson

Servings

6-8

Prep Time

35-40 minutes

Cook Time

30-45 minutes

"Pumpkin Spice 2.0 is my update to nice, sweet, pumpkin pie spice—which is usually a blend of cinnamon, nutmeg, cloves, ginger, and allspice. I spend a lot of time pondering things like “how would this familiar mixture taste as a backdrop to something like….grains of paradise?” The answer, in this case: really good. Along with those I also incorporated cardamom because I love cardamom, and Burlap & Barrel’s is amazing. (All the spices in this blend are amazing; it makes me a little giddy)."

This recipe makes a less sweet, very fragrant and earthy-spiced, somewhat spicy pumpkin custard, which goes well with a flaky and well-browned pie crust. I don’t have much to say about pie crust that hasn’t already been said, much better, by others. So use the Joy of Cooking or your favorite version here.

Heavy cream has a lot of fat in it, which makes it a giant sponge for flavors. Steeping the spices in the cream before mixing with the other less-fatty ingredients pulls the spice flavors more effectively into the mix, like an enveloping blanket of flavors."

Author:

Arielle Johnson

Ingredients

1 flaky, rolled, blind-baked single 9-inch pie crust
4 ½ tsp Pumpkin Spice 2.0
1 ¼ cups (300 ml) heavy cream
14 ounces (400 g) pumpkin puree (either from one can of pureed pumpkin or your own roasted pumpkin)
3 eggs
1 cup (200 g) dark brown sugar
1 tsp (4 g) salt

Directions

Have ready a flaky, rolled, blind-baked single 9-inch pie crust.
Preheat the oven to 350°F.
In a large saucepan, mix: 4 ½ teaspoons Pumpkin Spice 2.0 with 1 ¼ cups (300 ml) heavy cream. Heat over medium heat until it just reaches a simmer, then remove from the heat and steep (covered) for 30 minutes.
In a large bowl, thoroughly whisk the spiced cream into: 14 ounces (400 g) pumpkin puree (either from one can of pureed pumpkin or your own roasted pumpkin).
Add to the bowl and whisk in until well-combined: 3 eggs, 1 cup (200 g) dark brown sugar and 1 teaspoon (4 g) salt.
Pour into the pie shell and bake 30 to 45 minutes, just until the center no longer sloshes when you wiggle it and the outer edges of the pie are firm. Cool to room temperature and eat. Store leftovers in the fridge and consume within 3 days.