The Perfect Pumpkin Pie
Warm spices and a smooth, creamy texture makes for the ultimate pumpkin pie.
Servings: 8
Ingredients
- 2 cups of pumpkin purée
- 2 large eggs
- 1 large egg yolk (save the white for the crust)
- 2/3 cup of brown sugar, packed
- 1/3 cup of granulated sugar
- 1 1/4 cups of heavy cream
- 2 teaspoons of vanilla extract
- 1 tablespoon of cornstarch
- 1/2 teaspoon of salt
- 1 1/2 teaspoons of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of all spice
- 1/4 teaspoon of ground nutmeg
- 1/8 teaspoon of ground cloves
- a pinch of black pepper
Instructions
- Preheat your oven to 375 degrees
- Unroll your homemade or store bought pie dough and transfer it into your pie dish
- Use a sharp knife to trim excess dough from the edges and crimp, flute or smooth the edges to your desired shape
- If using homemade pie dough, pre-bake until lightly golden
- In a large bowl, whisk 2 cups of pumpkin purée with 2 large eggs, 1 egg yolk, 2/3 cup of brown sugar and 1/3 cup of granulated sugar until smooth
- Add 1 1/4 cups of heavy cream and 2 teaspoons of vanilla extract and stir to combine
- Place a mesh sifter over the bowl and add 1 tablespoon of cornstarch, 1/2 teaspoon of salt, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ginger, 1/2 teaspoon of all spice, 1/4 teaspoon of nutmeg, 1/8 teaspoon of ground cloves and a pinch of black pepper into the sifter
- Gently sift the dry ingredients into the pumpkin mixture and whisk until fully combined
- Add the filling into the pre-baked pie dough and return the pie to a 375 degree oven
- Bake the pie for 50-55 minutes or until the filling is mostly set, but still a little jiggly in the very center of the pie
- At this point, turn the oven off and crack the door open to the pie can cool slowly for about 45 minutes before transferring it out of the oven
- Allow the pumpkin pie to cool fully on a cooling rack (approximately 3 hours) before serving or chilling