Thanks to James for this pumpkin pie recipe. It’s spicy, creamy, has a shiny top, and a vibrant pumpkin flavor enhanced by hints of candied yams and spices — specifically, fresh ginger and cinnamon. If you’re still looking for the ultimate pumpkin pie, this one’s worth a try.
I’ve posted more pictures and some notes from my experience after the jump.
What I like best about this pie is the texture. It sets and slices perfectly, but has a creamy and smooth interior. It does require attention to detail, though. The filling gets stirred over low heat for a while, and you have to strain it.
It takes a while to bake, and you’ll need plenty of time to let it set. so make sure to bake it the day before you want to serve it. Also, the cook-time listed in the recipe may or may not be precise. Mine took almost 15 minutes longer to bake than James’s did, but since I knew the internal temperature was suppose to be 175 degrees F, I was able to monitor it with an instant read thermometer.
One last thing. James used CI’s vodka pie crust. For the sake of being different, I used Dorie Greensspan’s crust and replaced the water with Vodka. If you like making crust, use your favorite recipe and par-bake it as per the directions, but if you don’t have time, just use a store-bought crust, par-bake it as directed on the package, then fill and continue baking as directed.
Recipe is here: Best Pumpkin Pie Recipe from James over at Cook Like James.