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Pumpkin pie from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • ground cinnamon
  • heavy cream
  • fresh ginger
  • maple syrup
  • nutmeg
  • vodka
  • canned pumpkin purée
  • eggs
  • all-purpose flour
  • milk
  • vegetable shortening
  • candied yams

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Notes about this recipe

  • hillsboroks on November 25, 2016

    This is my favorite pumpkin pie ever. The bottom crust was crisp, the custard silky and perfectly seasoned, and the fresh ginger gave it a fresh flavor boost. I got lots of compliments at our Thanksgiving dinner and this will be my go to pumpkin pie from here on out. I ended up roasting a red skinned sweet potato for 40 minutes at 350F until soft and adding a cup of the cooled mashed sweet potato in the recipe. It did add a richness that you do not get from just the canned pumpkin puree.

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