Joshua Wiessman’s Pumpkin Pie

By Joshua Weissman

---

https://www.joshuaweissman.com/post/pumpkin-pie

Ingredients

For Pumpkin Pie Filling

• 15 oz (425g) roasted pumpkin puree (or a 15 oz can, if u want I guess)

• 1 1/4 cup (396g) caramelized milk and cream (sweetened condensed milk)

• 2 eggs 1 egg yolk

• 1.5 teaspoon (3g) ground cinnamon

• 1 teaspoon (2g) ground ginger

• 1/4 teaspoon (1g) ground cloves

• 2 teaspoon (6g) vanilla extract

• 1/2 teaspoon (2g) sea salt

• 1/4 teaspoon (much less than 1g) fresh grated nutmeg

Directions

Pumpkin Puree

1. Cut the top and bottom of the pumpkin, cut in half and remove all the seeds. Add oil to them and place in a foil lined rimmed baking sheet and roast at 400 F or 205 C for 40 minutes or until pumpkins are soft.

2. Peel off skins or scrape off. Process in a food processor until completely smooth. If pumpkins are watery, place in cheesecloth lining in a sieve and let drip for a few minutes or until it gets to the appropriate thickness.

Filling

1. Mix altogether in a bowl to make custard.

2. Pour custards into prepared 9 in pie pan. Bake in 325 degree oven for 1 hr to 1hr 10 mins or until custard is completely set.

3. Cool, and serve with whipped cream and fresh nutmeg as needed.