Pumpkin Pie

• Pie crust (full recipe makes 2 crusts)
• one 15oz can (about 2 cups; 450g) pumpkin puree
• 3 large eggs
• 1 and 1/4 cups (250g) packed light or dark brown sugar
• 1 Tablespoon (8g) cornstarch
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground or freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon fresh ground black pepper
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) milk

INSTRUCTIONS

1. Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined.
2. Preheat oven to 375°F.
3. Pour pumpkin pie filling into the crust. Only fill the crust about 3/4 of the way up.  Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
4. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours.  Cover leftovers tightly and store in the refrigerator for up to 5 days.

• ← Basic Bitch Coleslaw
• Moriah’s Chocolate Chip Cookies →