Pumpkin Pie

Name: Pumpkin Pie
Yield: makes one 9-inch pie
Ingredients: One 10-ounce disk Tart and Pie Dough (page 174); 1/4 cup cream; 2 teaspoons flour; 3/4 cup cream; 15 ounces (1 1/2 cups) pumpkin purée; 3 eggs; 1/4 cup brown sugar; 1 tablespoon granulated sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/2 teaspoon salt; A pinch of fresh-ground black pepper; 1 1/2 teaspoons brandy (optional)

December 20, 2011

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

It’s easy to make your own pumpkin or squash purée and it makes the best-tasting pie. However, most pumpkins are for carving, not eating, and their flesh is too watery and flavorless to make a good purée. Look for sweet pumpkin varieties (for example, Sugar Pie, Long Pie, or Cinderella) or use butternut squash. To make a purée, see page 324.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.