Recipes

Recipes

Homemade Pumpkin Pie

PREP TIME — 10 mins

COOK TIME — 60 mins

TOTAL TIME — 70 mins

SERVINGS — 8 to 12 servings

YIELD — 1 deep-dish pie, or 2 shallow pies baked in frozen premade crusts

Ingredients •2 large eggs, •1 large egg yolk, •1/2 cup packed dark brown sugar

•1/3 cup white sugar, •1/2 teaspoon salt, •2 teaspoons cinnamon

•1 teaspoon ground ginger, • 1/4 teaspoon ground nutmeg

•1/4 teaspoon ground cloves

• 1/8 teaspoon cardamom

• 1/2 teaspoon finely grated lemon zest • 2 cups homemade pumpkin purée or 1 (15-ounce can) pumpkin purée, •1 1/2 cups heavy cream or 1 (12-ounce) can evaporated milk

• 1 homemade pie crust (see pâte brisée recipe or our no-fail flaky pie crust recipe), or 2 frozen premade pie shells

•Prepare the crust(s): 

If using a homemade crust, line a deep-dish pie pans and freeze for at least 30 minutes (1 or 2 hours is even better). If using store-bought frozen crusts, simply unwrap them just before using. You’ll need 2.

•Preheat the ovento 425°F. Position a rack in the bottom 1/3 of the oven.

Make the filling:  Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.

Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed. The mixture will be runny but will set up in the oven.

Fill the pie shell and bake: 

Pour the filling into 1 chilled homemade deep-dish pie crust or 2 premade frozen pie shells. Bake in the oven at a high temperature of 425°F for 15 minutes.

After 15 minutes, lower the temperature to 350°F. The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly. For 1 deep-dish pie, this will take 50 to 60 minutes more. For 2 shallow pies, bake for 35 to 45 minutes more.

Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.

How to Cook A Turkey

Prep Time: 20 mins

Cook Time: 3 hrs. 5 mins

Additional Time: 10 mins

Total Time: 3 hrs. 35 mins

Servings: 24

Prepare the Pan  — Place the chopped vegetables in the bottom of a shallow roasting pan. Place the turkey, breast-side up, on top of vegetables. Pat dry with paper towels. Season the Inside 

Mix salt, black pepper, and cayenne pepper. Season the inside of the turkey with ⅓ of this mixture. Fold the wing tips under the bird. Meanwhile, melt the butter in a small saucepan. Add the herbs and cook until fragrant. Remove the herbs (reserving the butter) and stuff them inside the turkey, then tie the legs with twine.

Season the Outside  — Brush the bird with the melted butter. Sprinkle the butter-covered turkey with the remaining seasoning. Roast the Turkey Bake turkey, uncovered, in the preheated oven until no longer pink at the bone and juices run clear. Remove the turkey from the oven and allow it to rest for at least 15 minutes before carving.