Pumpkin Pie
This is a rich, smooth pumpkin pie filling thickened with cornstarch and heavy cream. You must use canned pumpkin (not fresh) and par-bake the crust. Do not overbake; the pie is done when the center is still slightly wobbly.
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.
Notes
Do not overbake or filling will crack.