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Prep time
30 minutes
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Cook time
30 minutes
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Serves
6
Author Notes
Pumpkin pie is hands down, all-around, my favorite Thanksgiving food. When I moved to Paris ten years ago, I promised myself that, Thanksgiving or not, there would be pumpkin pie. That first year, I quickly found myself on a wild goose chase searching for traditional ingredients, like canned pumpkin, all over Paris. I gave up quicker than I would like to admit and simply made substitutions using the most common French ingredients. The result was a decadent and rich pumpkin pie, grâce à la crème fraîche, but the French loved it and my friends said it reminded them of home. If making your pumpkin purée from scratch, I highly recommend using either butternut squash or red kuri squash. —Jennifer Kresina
Ingredients
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1 3/4 cups
pumpkin purée
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3/4 cup
granulated brown sugar
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2 cups
crème fraîche
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3
large eggs
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1 teaspoon
vanilla
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2 teaspoons
freshly grated ginger
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1/2 teaspoon
cinnamon
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1/4 teaspoon
nutmeg
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1
unbaked, pricked, chilled 9-inch pie shell
Directions
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If making your own pumpkin purée, remove the skin and cut the squash into small pieces of equal size. Boil the squash until soft when pricked, about 10-15 minutes. Drain and puree.
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Combine the pumpkin, sugar and spices (fresh ginger is key!) and whisk together in a medium sized bowl. Once combined, add in the crème fraîche and whisk until smooth.
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Beat eggs in small bowl and add to pumpkin mixture along with the vanilla. Whisk until incorporated completely.
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Pour pumpkin mixture into pricked pastry lined pan and bake in a hot oven at 400 F for 25-30 minutes or until the pastry is golden brown and a knife inserted in the center comes out clean. Cool thoroughly on a cake rake before cutting.
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