Thanksgiving is two days away and I can’t think of a much more appropriate post than my favorite pumpkin pie. Let me start by saying that this is not your average pumpkin pie. It requires a bit more work than your typical pie, but I’ve been making this for the past few years and without a doubt, it’s worth it. This recipe comes from Smitten Kitchen who adapted it from Cook’s Illustrated. This pie is slightly different in that it incorporates canned yams in addition to the pumpkin puree, involves cooking the filling on the stove top and also requires pressing the filling through a fine mesh strainer. The end result is a flavorful pie that is smooth as pudding. If you haven’t baked your pies yet, give it a shot!
I use this recipe for the dough (also from Smitten Kitchen) which creates the most delicious crust.
If you don’t have pie weights on hand, you can also use pennies which I have done before.
You can see that by pressing the filling through the strainer I am able to get all but a spoonful through.
I want to note that it always takes much longer for my pie to bake than is noted in the recipe. I do use a thermometer to read the temperature of the center of the pie and it takes at least an hour to reach what is needed. Other reviewers on her site note the same thing, so at least I didn’t think I was doing something wrong!
Now, to keep my hands off of this thing until Thursday….
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