$25 PUMPKIN PIE

Steps:

• Adjust an oven rack to lowest position and heat oven to 400°F.
• Prepare pie crust for blind baking (prick bottom with a fork, line crust with parchment and fill with dried rice or beans). Bake crust for 15 minutes.
• (Have all your ingredients measured out and start your filling when the crust goes into the oven). Remove parchment from crust, prick any bubbles with a sharp fork and bake shell for 8 to 10 minutes longer, or until bottom just begins to color.
• Remove crust from oven and brush lightly with egg white while still hot.
• Process pumpkin, sugar, spices and salt ingredients in a food processor fitted with steel blade for 1 minute.
• Transfer mixture to a 3-quart heavy saucepan.
• Bring it to a sputtering simmer over medium-high heat.
• Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
• As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
• Process eggs in food processor until whites and yolks are mixed, about 5 seconds.
• Gradually pour hot pumpkin mixture through feed tube while still running.
• Process 30 seconds.
• Pour warm filling into hot pie shell.
• Put a crust shield on completed pie and bake about 25 minutes.
• Filling will be dry-looking and lightly cracked around the edge.
• The center will wiggle when pie is gently shaken.
• Cool on a wire rack to a warm room temperature.
• Serve with slightly sweetened whipped cream.