November 04, 2018
Desserts, Eggs, North American,
Entertaining, Fall/Autumn, Thanksgiving, Oven Bake, Vegetarian, Spices, Sugar, Pies, Kosher Dairy more
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"This is out of the November 2018 Sunset magazine...this is by Angela Pinkerton, the pastry chef at San Francisico's new Theorita...don't worry if you forgot to pick up the pie crust...prep time includes cooling time..."
Preheat oven to 425°F. Whisk spices and salt in a small bowl. Slit vanilla bean lengthwise, then scrape out seeds; add them to a large bowl. (Bury vanilla pod in sugar for future baking, if you like.) To seeds, add pumpkin, eggs and sugar and whisk to blend, using a sideways stirring motion so as not to beat in air (pie will be smoother). Whisk in spice mix, then whisks in cream and creme fraiche. Strain into another bowl. Pour custard into a 10-inch quiche pan or a 9-inch pie pan. Bake 15 minutes , then lower heat to 350° (325° if pan is glass) and bake until center is almost set, 15 to 20 minutes.
Cool on a rack 2 hours, then sprinkle with pecans. Serve with a spoon and dollop with whipped cream if you like.
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