Prep: 30 minutes plus cooling and chilling Roast/Bake: 1 hour 40 minutes Serves: 8
1 pie pumpkin, cut in half through stem (about 2.5 pounds)
2 large eggs
¾ cup half-and-half
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
½ cup packed light brown sugar
1½ teaspoons pumpkin pie spice
¼ teaspoon salt
1 9-inch frozen unbaked deep-dish pie crust
Whipped cream, pecans and ground cinnamon for garnish (optional)
1. Preheat oven to 400°; line rimmed baking pan with parchment paper. With large spoon, scoop out seeds and fibers from pumpkin; place pumpkin, cut side down, on prepared pan and roast 30 minutes or until pumpkin is easily pierced with a knife in several places. Cool 20 minutes. Using the pumpkin stem, pull skin away from flesh and discard; transfer flesh to plate and cool 15 minutes. Transfer pumpkin to food processor; purée pumpkin 1 minute or until smooth, scraping down bowl occasionally. Makes about 2 cups.
2. Place large rimmed baking pan in oven; preheat oven to 350°.
3. In large bowl, whisk eggs; add half-and-half, butter, vanilla extract and 1¾ cups pumpkin purée. Whisk in sugar, pumpkin pie spice and salt; pour into pie crust.
4. Carefully place filled pie crust onto preheated rimmed baking pan; shield pie crust edges with foil strips or pie crust shield to prevent overbrowning, if desired. Bake pie 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool pie completely on wire rack; cover and refrigerate at least 2 hours or up to overnight before serving.
Approximate nutritional values per serving: 264 Calories, 15g Fat (8g Saturated), 70mg Cholesterol, 192mg Sodium, 31g Carbohydrates, 1g Fiber, 4g Protein
For a unique twist, fold 2 tablespoons finely chopped crystallized ginger into the pie filling before pouring into the pie crust.
Serve pie topped with whipped cream and/or pecans.
Use any remaining pumpkin purée in pancake, waffle, cookie or muffin batter, pumpkin soup or pasta sauce.
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