Pumpkin Pie

Published November 1, 2008. From Cook's Illustrated.

Why this recipe works:

Too many pumpkin pie recipes result in a grainy custard in a soggy crust. For our pumpkin pie recipe, we avoided this outcome by drying out the pumpkin puree (and adding roasted yams for complex flavor) on the stovetop before whisking in dairy and eggs. The hot filling let the creamy custard… read more

Too many pumpkin pie recipes result in a grainy custard in a soggy crust. For our pumpkin pie recipe, we avoided this outcome by drying out the pumpkin puree (and adding roasted yams for complex flavor) on the stovetop before whisking in dairy and eggs. The hot filling let the creamy custard firm up quickly in the oven, preventing it from soaking into the crust.

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Pumpkin Pie

If any Thanksgiving tradition deserves a fresh approach, it’s this one.

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Makes one 9-inch pie

If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly. The pie finishes cooking with residual heat; to ensure that the filling sets, cool it at room temperature and not in the refrigerator. To ensure accurate cooking times and a crisp crust, the filling should be added to the prebaked crust when both the crust and filling are warm. Serve at room temperature with whipped cream. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute extra water. The alcohol is key to our recipe; if you don't have vodka on hand, you can use another 80 proof liquor.

Ingredients

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