Two reasons that this is our FAVORITE pumpkin pie recipe: 1) you don’t need to take the time to blind bake the pie crust and 2) when sautéing the pumpkin puree much of the water is cooked off AND it caramelizes slightly. This intensifies the flavors and elevates this pie way above ordinary!
1 3/4 cups canned or fresh cooked pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup cream
1/2 cup milk
Unbaked, un-pricked, chilled 9-inch pie shell
2. Mix thoroughly together the sugar, salt, and spices, and stir into hot pumpkin. Beat eggs, add cream and milk, and beat into pumpkin mixture until smooth. Pour immediately into unpricked pastry-lined pie pan and bake in a moderately hot oven (400° F) for 25 to 30 minutes or until pastry is golden brown and only an inch circle in the center of the filling remains liquid. Cool thoroughly on cake rack before cutting.
Note: Perfectly baked pumpkin pie has no cracks on its surface. Baking hot filling in a chilled crust at 400° F for 25 to 30 minutes produces a smooth, shiny good textured custard and a well-baked crust free from soaking.