$25 Pumpkin Pie

Directions

1. 1
   Adjust an oven rack to lowest position and heat oven to 400°F.
2. 2
   Prepare pie crust for blind baking (prick bottom with a fork, line crust with parchment and fill with dried rice or beans). Bake crust for 15 minutes.
3. 3
   (Have all your ingredients measured out and start your filling when the crust goes into the oven). Remove parchment from crust, prick any bubbles with a sharp fork and bake shell for 8 to 10 minutes longer, or until bottom just begins to color.
4. 4
   Remove crust from oven and brush lightly with egg white while still hot.
5. 5
   Process pumpkin, sugar, spices and salt ingredients in a food processor fitted with steel blade for 1 minute.
6. 6
   Transfer mixture to a 3-quart heavy saucepan.
7. 7
   Bring it to a sputtering simmer over medium-high heat.
8. 8
   Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
9. 9
   As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
10. 10
    Process eggs in food processor until whites and yolks are mixed, about 5 seconds.
11. 11
    Gradually pour hot pumpkin mixture through feed tube while still running.
12. 12
    Process 30 seconds.
13. 13
    Pour warm filling into hot pie shell.
14. 14
    Put a crust shield on completed pie and bake about 25 minutes.
15. 15
    Filling will be dry-looking and lightly cracked around the edge.
16. 16
    The center will wiggle when pie is gently shaken.
17. 17
    Cool on a wire rack to a warm room temperature.
18. 18
    Serve with slightly sweetened whipped cream.