Ingredients (~4-6 servings)
- 1 (9-inch) unbaked pie crust (for a standard, not deep-dish, pie pan)
- 1 cup canned pumpkin puree
- 1 large egg + 1 large egg yolk
- 1/2 cup + 2 Tbsp packed light or dark brown sugar
- 1 1/2 tsp cornstarch
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1 pinch ground cloves
- 1 pinch fresh ground black pepper
- 1/2 cup heavy cream
- 2 Tbsp milk
Par-Bake the Crust
Preheat your oven to ~375°F.
Place your pie crust into a standard 9-inch pie dish. Crimp or flute the edges.
Line the pie crust with parchment paper and fill it with pie weights or dried beans.
Bake for ~10 minutes. Carefully remove the parchment paper and weights.
Prick the bottom of the crust all over with a fork. Return the crust to the oven (without weights) and bake for another ~7-8 minutes, or until the bottom is just beginning to brown.
Set the hot, par-baked crust aside while you make the filling.
Make the Filling and Bake
In a large bowl, whisk the pumpkin, egg, and egg yolk together.
Add the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and black pepper. Vigorously whisk until everything is combined.
Whisk in the heavy cream and milk until the filling is smooth.
Pour the pumpkin pie filling into the warm, par-baked crust.
Bake the pie at ~375°F for ~45-55 minutes.
After 20-25 minutes of baking, cover the edges of the crust with a pie shield or strips of aluminum foil to prevent them from burning.
The pie is done when the center is almost set but still has a slight wobble. Do not overcook it, or the filling will crack as it cools.
Transfer the pie to a wire rack and let it cool completely for at least ~3 hours before serving.
Pumpkin Pie
Ingredients
Ingredients (~4-6 servings)
- 1 unbaked pie crust (for a standard 9-inch, not deep-dish, pie pan)
- 1 cup canned pumpkin puree
- 1 large egg + 1 large egg yolk
- 1/2 cup + 2 Tbsp packed light or dark brown sugar
- 1 1/2 tsp cornstarch
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1 pinch ground cloves
- 1 pinch fresh ground black pepper
- 1/2 cup heavy cream
- 2 Tbsp milk
Instructions
- Preheat oven to 375°F and place pie crust in 9-inch pie dish.
- Line crust with parchment and pie weights. Bake 10 minutes.
- Remove weights, prick crust bottom, bake 7-8 more minutes until lightly browned.
- Whisk pumpkin, eggs, brown sugar, cornstarch, spices, cream, and milk until smooth.
- Pour filling into warm crust.
- Bake 45-55 minutes, covering crust edges with foil after 20-25 minutes.
- Pie is done when center is almost set with slight wobble.
- Cool completely on wire rack for 3 hours before serving.
