PUMPKIN PIE

Recipe inspired by Alton Brown

Ingredients:

16 ounces Pumpkin Puree, recipe follows

1 cup half-and-half

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon kosher salt

3/4 cup dark brown sugar

2 large eggs

1 large egg yolk

1 pie crust, recipe follows

Directions:

Heat the oven to 350 degrees F.

1. For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.

2. Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.

3. For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.

4. Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.

Pumpkin Puree Recipe:

1. Heat the oven to 400 degrees F.

2. Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.

3. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

4. Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

Lard Pie Crust Recipe:

Ingredients:

• 3 cups All Purpose Flour

• 1 & 1/2 teaspoons salt

• 1/2 teaspoon baking powder

• 1 cup leaf lard

• 1 whole egg

• 1 teaspoon apple cider vinegar

• 5 tablespoons ice water

Directions:

1. I like to use a food processor, but you can do this by hand as well.

2. Place AP flour in bowl of processor with salt & baking powder. Mix with a couple pulses.

3. Put in chunks of lard until you reach one cup. Blitz lightly until a crumb-like state is achieved.

4. In a separate bowl, whisk the egg, vinegar, and ice water. Add to processor & briefly process until it comes together. Do not over-mix or the final product will be tough.

5. Shape into 2 disks and place in the refrigerator for 1 hour before use.

6. If needed, blind bake in a pie tin, lined with aluminum foil and filled with dry beans. 14 minutes at 375 degrees. I blind bake for pumpkin pie.