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1
Adjust an oven rack to lowest position and heat oven to 400u00b0F.
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2
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.
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3
(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.
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4
Remove crust from oven and brush lightly with egg white while still hot.
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5
Process pumpkin, sugar, spices and salt ingredients in a food processor fitted with steel blade for 1 minute.
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6
Transfer mixture to a 3-quart heavy saucepan.
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7
Bring it to a sputtering simmer over medium-high heat.
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8
Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
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9
As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
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10
Process eggs in food processor until whites and yolks are mixed, about 5 seconds.
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11
Gradually pour hot pumpkin mixture through feed tube while still running.
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12
Process 30 seconds.
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13
Pour warm filling into hot pie shell.
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14
Put a crust shield on completed pie and bake about 25 minutes.
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15
Filling will be dry-looking and lightly cracked around the edge.
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16
The center will wiggle when pie is gently shaken.
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17
Cool on a wire rack to a warm room temperature.
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18
Serve with slightly sweetened whipped cream.
