Silky Pumpkin Pie
Inspired by the creamy, flan-type desserts that I tasted on a trip to Argentina, this pie is much smoother than classic American pumpkin pie. (Sweetened condensed milk is the secret.) The pie will keep several days in the refrigerator, but make sure to serve it warm or at room temperature.
Makes one 9-inch pie; serves 8 to 10
3 large eggs
⅓ cup sugar
One 14-ounce can sweetened condensed milk
1½ cups (one 15-ounce can) cooked pureed pumpkin
3 tablespoons unsalted butter, melted and cooled
1 tablespoon all-purpose flour
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon salt
1 unbaked piecrust
Lightly sweetened whipped cream or ice cream, to garnish, optional
1. Preheat the oven to 325 degrees.
2. Combine the eggs, sugar, sweetened and pumpkin in a large bowl and condensed milk, whisk until well blended. Add the butter and stir until thoroughly blended.
3. Mix the flour, ginger, cinnamon, nutmeg, cloves, and salt in a separate bowl. Stir into the pumpkin mixture.
4. Pour into the prepared piecrust and bake 45 to 50 minutes, until the pie is light golden on top, firm to the touch, and set in the center when you shake it gently.
5. Cool completely on a baking rack before slicing. Serve with whipped cream or vanilla ice cream if desired.