Pumpkin Pie Recipe New York Times

The dish created by michael laiskonis executive pastry chef of the famed le bernardin restaurant in new york city was served at a tribute dinner for chefs eric ripert and maguy le coze.

Pumpkin pie recipe new york times. Cover the sheet pan tightly with foil and place in the oven. If there is extra filling pour it into a baking pan for a crust less pumpkin pie or custard. Bake the pie for 10 minutes at 450 degrees then approximately 35 minutes at 350 degrees or until set.

Bake at 450º for 10 minutes and then reduce the heat to 400º and bake for another 30 minutes. Reduce the oven temperature to 350 degrees. Prepare pie shell prick the crust and bake until three fourths done usually 7 11 minutes.

Line a baking sheet with foil lightly brush the foil with butter and place the pumpkin on top. In a large bowl whisk together the pumpkin purée eggs cream dark brown sugar brandy ginger cinnamon 1 2 teaspoon salt nutmeg and clove. Whisk together all of the pumpkin pie filling ingredients until smooth and pour into the prepared pie crust.

What makes this tart particularly appealing besides its taste and texture is that each component can be prepared a day or two in advance and then assembled at the last minute. Lower oven temperature to 325 degrees. Heat the oven to 325 degrees.

Turn off the oven and crack the oven door and let the pie cool in the oven. Roast for 30 to 40 minutes until the. Andrew scrivani for the new york times.

Preheat oven to 450 degrees. Combine 1 2 cup of the sugar with the salt cinnamon and ginger nutmeg and cloves in a metal bowl placed over a pot with 2 3 inches of water in it on the stove.