OVEN TEMPERATURE: 375°F/190°C

BAKING TIME: 50 to 60 minutes

BAKING EQUIPMENT: One 9 inch standard pie plate; A baking stone or cookie sheet; A foil ring to protect the edges of the crust

MISE EN PLACE

• ROLL OUT THE CRUST: Following the instructions on page 194, roll and cut the dough 13 inches in diameter, or large enough to line the bottom of the pie plate and extend ¾ inch past the edge of the rim. Fit the dough into the pie plate. If necessary, trim the edge of the dough. Fold the dough under so that it is flush with the outer edge of the pie plate. Make a small decorative border (see photos, page 223). Cover the dough-lined pie plate with plastic wrap and leave at room temperature so that the dough is soft enough to be able to press in the cookie and nut crumbs.

• PROCESS THE GINGERSNAPS AND PECANS: Into a food processor, break the cookies into a few pieces. Add the pecans and process until finely ground. Sprinkle them over the bottom of the pie crust and, using your fingers and the back of a spoon, press them into the dough to coat the entire bottom, going about ½ inch up the sides. Refrigerate, lightly covered with plastic wrap, while you make the filling.

• Into a 1 cup measure with a spout, weigh or measure the eggs. Lightly whisk in the vanilla and cover with plastic wrap.

• Into a 2 cup measure with a spout, weigh or measure the milk and cream. Cover with plastic wrap and refrigerate.

PREHEAT THE OVEN

• Forty-five minutes or longer before baking, set an oven rack at the lowest level and place the baking stone or cookie sheet on it. Set the oven at 375ºF/190ºC.

MAKE THE PIE

1. In a small heavy saucepan, stir together the pumpkin, sugar, spices, and salt. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes, until thick and shiny.

2. Scrape the mixture into a food processor and process for 1 minute. With the motor on, add the milk and cream, processing until incorporated. Scrape the sides of the work bowl. With the motor on, add the egg mixture in 3 parts, processing just to incorporate for about 5 seconds after each addition.

3. Pour the mixture into the pie shell. With a small offset spatula, smooth the surface to make it even. Refrigerate for 30 minutes to set the border.

BAKE THE PIE

4. Set the pie on the baking stone and bake for 30 minutes. For even baking, rotate the pie halfway around and cover with a foil ring to protect the edges. Continue baking for 20 to 30 minutes, or just until a knife inserted between the sides and center comes out almost clean. The filling will have puffed and the surface dulled except for the center. It will shake like jelly when moved. (This will happen before it has finished baking, so it cannot be used as a firm indication of doneness; but if it is too loose in consistency, you can be sure that it is not baked adequately.)

COOL THE PIE

5. Set the pie on a wire rack and cool for at least 1 hour before cutting. Serve at room temperature.

STORE UNCOVERED: refrigerated, 4 days. Remove to room temperature 30 minutes to 1 hour before serving.

Baking Pearls:

• Avoid making a high raised border for the crust, since baking the pie low in the oven (for a crisp bottom crust) will cause the border to droop.

• I like to make a checkerboard design for the border. Use a small sharp knife to make ¾ inch slashes evenly around the border. Then gently turn in every other dough flap. The flaps will pop up a little to form a ruffled effect. Alternatively, for a more distinct checkerboard effect, press in every other dough flap so that they touch the surface of the pie.

• If your oven allows, and if you are using a metal or ceramic pie plate, for the crispest bottom crust, bake directly on the floor of oven for the first 30 minutes, with an oven rack above. Then finish baking the pie on the rack.

• Small cracks will form around the edges and in the center. Characteristic star-burst cracking, however, is the result of overbaking. If desired, cover any cracks, should they develop, with baked pastry cut-outs made from the dough scraps. When rolling the pie crust, after cutting the disc, layer the scraps and roll between sheets of lightly floured plastic wrap to the same thickness as the pie crust. Chill the dough until firm and use a decorative cutter such as a maple leaf. Veins can be drawn in with the tip of a sharp knife. Bake the cutouts on a parchment-lined cookie sheet in the preheated 375°F/190°C oven for about 10 minutes or until lightly brown. Transfer the cutouts to a wire rack and cool completely before placing on the pie.

1. Make a checkerboard border on the crust.

2. Press the gingersnap mixture onto the crust.

3. Combine the filling ingredients.

4. Cook the filling until thick and shiny.

5. Pour the filling into the pie shell.

6. Smooth the surface.

PUMPKIN PIE is excerpted from Rose’s Baking Basics © 2018 by Rose Levy Beranbaum. Photography © 2018 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.