Why go to the bother of making one pumpkin pie when, for the same amount of effort, you can make two? Two delicious custardy smooth pies in gluten-free crusts. And why make a 9" pie when you can make a 10" pie? This recipe makes two ten-inch pies. Here's the crust recipe.
The filling's smoothness and lightness rely on a tip from Mark Bittman -- slowly warming the custard on the stovetop until it is hot to the touch, then pouring the warm filling into a freshly baked, still warm crust. This makes the custard the smoothest you can imagine -- and prevents burning the crust's delicate edges when you bake the pie. Warm the filling while baking the pie crust.
5 eggs
1 1/4 cups sugar
1 tsp cinnamon (or more)
1/4 grated nutmeg
1 tsp ginger
pinch ground cloves
pinch salt
3 cups pumpkin or squash puree (canned okay)
3 cups half-and-half, light cream, or whole milk
In a medium, heavy-bottomed saucepan, beat the eggs with the sugar, spices, and salt. Whisk in the pumpkin and then the milk or cream. While the crust is baking, warm the filling mixture over medium-low heat, stirring occasionally, until it is hot to the touch; do not boil.
Place two pie plates with two warm crusts on a baking sheet. Pour the pumpkin mixture into the crusts and bake 30 to 40 minutes at 350F, until set but still moist. Cool on a rack and serve warm or at room temperature, with whipped cream.
