pumpkin pie

November 30, 2008 |  Category:   cooking recipes


It has been exactly one year since I left my job at the Central Park Boathouse. I stayed on long enough to get them through Thanksgiving, which is by far their biggest day of the year. Over 1200 people are served a prix-fixe meal, which means everyone gets dessert. That’s a lot of dessert, especially for a staff of three to produce, so you can imagine how I felt when I had Thanksgiving off this year. I thought that I’d finally be able to cook a wonderful Thanksgiving feast for my family just like any normal family. The thing is, after one of the busiest weeks of the year for the business, I didn’t really feel like cooking. Come to think of it, I’ve been cooking on Thanksgiving for almost every year of the 14 years that I have lived in New York. What should have been my favorite holiday became one that I dreaded. So no cooking this year for me. The food was taken care of by others and I took it easy, more or less. It was exactly the kind of Thanksgiving that I needed.

I do, however, still do a bit of consulting at the Boathouse, so I did write their Thanksgiving dessert menu this year. They served the usual apple crisp, warm chocolate cake, and pumpkin pie, plus a caramel custard, a maple cheesecake, and a cranberry bread pudding. I worked a day there on Tuesday to help them get it all ready, so I guess I did do my share of cooking this year. 80 pumpkin pies counts as cooking, right? I’ll share my pumpkin pie recipe as a holiday treat for our readers who aren’t yet tired of pumpkin pie.

Pumpkin Pie (makes one 9-inch pie)

Pie shell for a one-crust 9-inch pie, unbaked
2 eggs
1/2 cup sugar
1/2 cup light brown sugar
2 Tablespoons flour
1/4 teaspoon salt
1 cup half & half
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
2 cups pumpkin puree
2 Tablespoons melted butter

Preheat the oven to 400 degrees. Mix everything except the pumpkin and butter together with a hand-held blender until smooth (if you don’t have one, use a whisk or a regular blender). Add the pumpkin and butter and mix again until smooth. Pour into the prepared pie shell and bake in the preheated oven for about an hour, or until completely cooked throughout. Chill completely before serving.


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  • cyndi November 30, 2008 at 11:25 am

    This looks fantastic! Thank you so much for sharing – I can’t wait to try it.

  • Tamika LaShelle November 30, 2008 at 2:03 pm

    EASY PEASY!! I love that. I’ll try it before the 25th and post the results!
    Where can you get MACE from? I’m assuming its a spice, right?

    Love is…

  • Mark November 30, 2008 at 8:13 pm

    Yes, mace is a spice. What it actually is is the covering of the nutmeg seed, so it has a similar flavor, except a bit sweeter. I find it much better than nutmeg for baking, but nutmeg can be substituted.

  • Fiona December 1, 2008 at 9:24 pm

    I’m on the phone with my mother, looking at the blog, and I just realized what I like so much about your baking. It’s obvious, but it just hit me.

    You’re promiscuous with the spices. I get so sick of apple pie and pumpkin pie recipes that call for half a teaspoon of cinnamon. Ridiculous. Throw it in!

    Anyway, no wonder I’ve been enjoying the recipes so much.