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I somehow lost my post on the pumpkin pie I posted back in 2017 when my friend Fausto requested it. Let’s remedy that! Here is James Beard’s Pumpkin Pie:
You’ll need a crust and I’d point you to our 2017 Pie Crust Showdown!
James Beard’s Pumpkin Pie
- 2 cups cooked puréed pumpkin
- 1 cup brown sugar
- 6 eggs, lightly beaten
- 2 cups cream
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon mace or substitute nutmeg
- 1/3 cup Cognac
- Optional: 4 tablespoons finely chopped candied ginger
- Preheat oven to 400F
- Grease 2 9-inch pie pans
- Roll-out pie dough (from another recipe) and line pie pans with dough
- Add foil on top and fill with pie weights dry beans and bake for 10 minutes to par-cook dough
- Remove the weights and foil.
- Optionally, coat bottom of crust with an egg wash and bake again for 5 min to prevent crust from getting soggy.
- Lower oven to 375F
- In a large bowl, combine the pumpkin with the sugar, eggs, cream, seasonings, and Cognac and blend well by hand or with a mixer or immersion blender.
- Pour through a sieve or fine-mesh strainer into the baked pie shells.
- Optionally, sprinkle with chopped candied ginger
- Bake for 30 to 40 minutes, until the custard is just set.
© 2022 Printed from: https://explorers.kitchen
This is adapted from James Beard’s 1963 recipe published in House & Garden.