Ingredients
1 pastry for single-crust pie
34 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
14 teaspoon salt
14 teaspoon ground nutmeg
18 teaspoon ground allspice
2 cups fresh pumpkin puree
Method
Sources
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Recipe1M+
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Pure vanilla extract — everyday baking, custards, frosting
Science-driven American baking — cookies, pies, cakes with precision
Pie-making master — crust technique, lattice, blind baking
Achievable elevated desserts — laminated doughs, cakes, custards
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prepare and roll pastry for single-crust pie. line a 9" pie plate with pastry. trim; crimp edge as desired. in a large bowl stir together eggs, pumpkin, and half-and-half. stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice. pour pumpkin mixture into pastry-lined pie plate. to prevent over browning, cover edge of pie with foil. bake in 375 f oven for 25 minutes. remove foil. bake for 40 minutes more or until a knife inserted near the center comes out clean. cool on a wire rack. cover and refrigerate within 2 hours. for thanksgiving 2006 i added 3 small gala apples, sliced to the pie.