TARTINE’S PUMPKIN PIE FILLING

INGREDIENTS
CAKE

• 2 c. pumpkin purée (510 g)

• 3 large eggs

• 1 large egg yolk

• 1 c. heavy cream (240 mL)

• 2 Tbls brandy

• 1/2 c. light or dark brown sugar (90 g)

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1/8 tsp nutmeg, freshly grated

• 1/8 tsp black pepper

• whipped cream for serving

This recipe comes from the incredibly talented Chad Robertson at Tartine Bakery in San Francisco, Calif.

METHOD

1. Have the pie shell ready for filling. Preheat the oven to 325.

2. In a mixing bowl, combine the pumpkin purée, whole eggs, egg yolk, cream, and brandy and whisk to mix well.

3. In a second mixing bowl, combine the brown sugar with the salt and all the spices. Stir to mix.

4. Whisk the sugar mixture into the pumpkin mixture.

5. Pour the filling into the pie shell and smooth the top with a rubber spatula if necessary.

6. Bake the pie until just set but still slightly wobbly in the center, about 1 hour.

7. The filling with continue to set as it cools. Let the pie cool on a wire rack. Serve with whipped cream.