I'm reluctant to call this the best pumpkin pie ever. I will only say that, where pumpkin pie is concerned, this is my magnetic north. It’s the pumpkin pie against which K and I weigh every other pumpkin pie (or pie in general), and we have yet to find its equal.
Marcey’s Pumpkin Pie
I find this pie peaks on the second day—particularly when chilled. Straining the mixture ensures a smooth filling.
1¾ cups pumpkin (one 15-ounce can)
1 cup heavy cream
3/4 cup half and half
2/3 cup light brown sugar
2 tablespoons sugar
1/2 teaspoon salt
1¼ teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
one 9-inch pie crust, blind baked
Sweetened whipped cream, for serving
Preheat oven to 350 degrees.
In a large bowl, combine sugar, spices and pumpkin. In another bowl, beat eggs then add half and half and heavy cream. Whisk until smooth. Combine wet and dry ingredients, and mix until well incorporated.
Strain mixture through fine-mesh strainer set over medium bowl, using a spatula to press solids through strainer.
Pour mixture into the pie shell and bake for 50 to 60 minutes, until the edges are set. If the custard only jiggles slightly in the center, it's done. Transfer the pie to a wire rack and cool to room temperature, 2 to 3 hours. Serve with sweetened whipped cream.