Maury Rubin's pumpkin pie
- Share via
This pumpkin pie has a thick graham cracker crust that you just press into the pan and fill with the creamy pumpkin custard. The only thing you need to watch out for is baking it too long, in which case it will get too firm. When it comes out of the oven it should be very, very soft. It sets up overnight in the refrigerator.
If using organic/natural graham crackers, place them in a food processor, add 2 tablespoons of sugar, then pulse until finely ground. You will need one (9-inch) tart pan.
From the story: Miracle crust from the master
In a large bowl, with a wooden spoon, mix together the pumpkin puree, one-third cup sugar, the brown sugar, cream, eggs, honey, cornstarch, ginger, cinnamon, nutmeg, cloves and salt. Mix until well blended. Set aside.
Heat the oven to 350 degrees. Place the graham cracker crumbs into a large bowl. Add the flour and the remaining 1 tablespoon sugar and, with your hand, mix to combine.
Add the melted butter in a stream into the middle. With your hand or a large spoon, mix all ingredients until a paste-like dough is formed.
Fill the tart pan by patting the dough into the bottom of the pan and around the sides. Chill 10 minutes in the refrigerator. Pour the filling into the crust. Bake about 25 minutes. The pumpkin should be firm around the edges but still soft in the center. Allow to cool, then chill overnight.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
