Okay, okay, I know, I know. Thanksgiving was a WHILE ago. But I desperately need to share this pumpkin pie recipe anyway. It's the best one I've ever made...SO...GOOD...so yum. This made enough filling for a 9-inch pie, with a bit extra that I baked alongside it in a ramekin (to test taste just in case!). I served it with vanilla ice cream, but any whipped cream would work well, and it tastes delicious on its own!
I had to bake this a lot longer than what's suggested, but could have baked it a little less. Make sure you mix it COMPLETELY! I put this in Dorie Greenspan's Good-For-Almost-Anything Pie Dough (you can find the recipe here), which was a little flakier than expected but I just pressed it into the pan and it worked amazingly well. Definitely making this again next year!
Recipe from Linzers in London
1 1/2 cups pumpkin
3/4 teaspoon salt
3/4 cup white sugar
1/2 cup brown sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs
2 cups whole milk
2-3 tablespoons brandy
Mix all ingredients except eggs, milk and brandy, then add lightly beaten eggs and milk.
Gently swirl in brandy, then pour into prepared 10 inch pie shell.
Bake at 425 (218 c) for 20 minutes, then turn down to 350 (176 c) for another 25 minutes or until custard is set.
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