$25 Pumpkin Pie

Ingredients

• 1 (9 inch)  pie shells, unbaked, in pan with edge prepared for an open top pie

• 1 egg white, lightly beaten
• 2 cups pumpkin puree (plain)
• 1 cup packed dark brown sugar
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon fresh grated nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2/3 cup heavy cream
• 2/3 cup milk
• 4 large eggs

Directions

1. 1

   Adjust an oven rack to lowest position and heat oven to 400°F.

2. 2

   Prepare pie crust for blind baking (prick bottom with a fork, line crust with parchment and fill with dried rice or beans). Bake crust for 15 minutes.

3. 3

   (Have all your ingredients measured out and start your filling when the crust goes into the oven). Remove parchment from crust, prick any bubbles with a sharp fork and bake shell for 8 to 10 minutes longer, or until bottom just begins to color.

4. 4

   Remove crust from oven and brush lightly with egg white while still hot.

5. 5

   Process pumpkin, spices and salt ingredients in a food processor fitted with steel blade for 1 minute.

6. 6

   Transfer mixture to a 3-quart heavy saucepan.

7. 7

   Bring it to a sputtering simmer over medium-high heat.

8. 8

   Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.

9. 9

   As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.

10. 10

    Process eggs in food processor until whites and yolks are mixed, about 5 seconds.

11. 11

    Gradually pour hot pumpkin mixture through feed tube while still running.

12. 12

    Process 30 seconds.

13. 13

    Pour warm filling into hot pie shell.

14. 14

    Put a crust shield on completed pie and bake about 25 minutes.

15. 15

    Filling will be dry-looking and lightly cracked around the edge.

16. 16

    The center will wiggle when pie is gently shaken.

17. 17

    Cool on a wire rack to a warm room temperature.

18. 18

    Serve with slightly sweetened whipped cream.