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The classics

Pumpkin Pie

Cook the puree dry, or it tastes of the can

A pumpkin pie made straight from the can tastes like the can, and five minutes fixes it. Aunt Nancy cooked the puree in a dry pan first, stirring, until it darkened and stopped smelling raw. Nine ingredients, six steps, two temperatures in one bake, and three hours of standing before the knife. It comes out of the oven still wobbling in the middle, and that is on purpose.

Serves 8 · prep 15 min · cook 55 min · rest 3 hrs

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The ingredients

  • 1 pie crust
  • 15 oz pumpkin puree
  • 12 oz evaporated milk
  • 3 egg
  • 3/4 cup brown sugar
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • salt and pepper

How to make it

  1. Blind-bake the crust ten minutes at 425 °F, or the bottom never dries.
  2. Warm the pumpkin puree in a dry pan five minutes, stirring, until it darkens and stops smelling raw.
  3. Whisk in the brown sugar, the cinnamon, the ginger, the nutmeg and a good pinch of salt off the heat.
  4. Beat the eggs with the evaporated milk, then stir them into the warm pumpkin.
  5. Pour into the crust and bake fifteen minutes at 425 °F, then forty more at 350 °F.
  6. Pull it out while the middle still wobbles like set jelly, and let it rest three hours before cutting.

What makes the difference. She cooked the canned puree in a dry pan first. Five minutes, until it darkens, and the pie stops tasting like the can.

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