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
1 3/4 cups
granulated brown sugar
freshly grated ginger
unbaked, pricked, chilled 9-inch pie shell
In This Recipe
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.
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.
Beat eggs in small bowl and add to pumpkin mixture along with the vanilla. Whisk until incorporated completely.
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.