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Maury Rubin's pumpkin pie

Time 1 hour 10 minutes
Yields Serves 12
Maury Rubin’s pumpkin pie
(Ricardo DeAratanha / Los Angeles Times)
1

In a large bowl, with a wooden spoon, mix together the pumpkin puree, one-third cup sugar, the brown sugar, cream, eggs, honey, cornstarch, ginger, cinnamon, nutmeg, cloves and salt. Mix until well blended. Set aside.

2

Heat the oven to 350 degrees. Place the graham cracker crumbs into a large bowl. Add the flour and the remaining 1 tablespoon sugar and, with your hand, mix to combine.

3

Add the melted butter in a stream into the middle. With your hand or a large spoon, mix all ingredients until a paste-like dough is formed.

4

Fill the tart pan by patting the dough into the bottom of the pan and around the sides. Chill 10 minutes in the refrigerator. Pour the filling into the crust. Bake about 25 minutes. The pumpkin should be firm around the edges but still soft in the center. Allow to cool, then chill overnight.

From Maury Rubin. If using organic/natural graham crackers, place them in a food processor, add 2 tablespoons of sugar, then pulse until finely ground. You will need one (9-inch) tart pan.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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