Pumpkin Pie

By Alison Needham

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Pumpkin pie is a must-have on everyone's Thanksgiving table. I love this recipe because the custard is soft and smooth and doesn't require the use of canned milk. But it's also simple enough that my children can practically make it all by themselves. Brown sugar gives it plenty of rich caramel flavor, while its comforting aroma says, "Welcome home." You'll definitely want to save room for a slice…or two.

Hands-On Time: 10 minutes
Ready In: 1 hour
Yield: 8 servings

Ingredients
2 cups of pumpkin or winter squash puree (1 15 ounce can)
1/3 cup sugar
1/3 cup brown sugar
¾ cup half and half
¾ cup heavy cream
3 extra large eggs, lightly beaten
2 teaspoons pumpkin pie spice
Pinch of salt
1 uncooked piecrust (packaged or prepared according to your favorite recipe)

Directions

Preheat oven to 450 degrees. Roll out crust and ease into 9-inch pie plate without stretching. Trim edges to ½ an inch over the edge and fold under. Crimp as desired. Cut any scraps into decorative shapes for embellishment later. Chill pie in the refrigerator for 15 minutes.
While crust is chilling, make filling. Whisk together puree and sugars until smooth. Add cream, half and half and eggs and mix thoroughly. Whisk in pumpkin pie spice.
Remove crust from fridge and pour pumpkin mixture carefully into crust. Place in the middle rack of the oven and bake for 8 minutes. Reduce heat to 325 degrees and bake for 45-50 minutes more, or until the center is soft-set. It should still jiggle some and will continue to set as it cools. A knife inserted one inch from the crust should come out clean.