This pumpkin pie recipe uses ready made pie dough and pumpkin puree.
- Adjust your oven racks to the lower and middle positions. Heat to 375°F and partially bake your pie shell.
- While pie crust is baking, process the pumpkin with the brown sugar, spices and salt in a food processor with a steel blade for a full minute. Place mixture into a 3 quart heavy bottom saucepan. Bring to a sputtering simmer over a med-high heat. Stir constantly for 5 minutes, it will be thick and shinny.
- Remove your pie dough from the oven and increase oven temp to 400° F. Whisk the cream and milk into the pumpkin, bring it to a bare simmer. Process the eggs in a blender for 5 seconds. With the food processor still running pour in half the pumpkin mix, slowly. Stop the food processor, and pour the reaming pumpkin in. Pulse 30 seconds.
- Pour the warm filling into the hot pie shell. Don't over flow it, you can add any leftover pumpkin to the pie, after it has baked for 5 minutes. Bake pie on the lower rack for about 25 minutes. The pie should puff and look a little dry, lightly cracked on the edges and the center should giggle like gelatin. Cool 1 hour on a wire rack before serving.
1 hour, 5 minutes