Pumpkin pie

Made with pumpkin pur e, heavy cream and pumpkin pie spice. 1h 20m, makes 8, 13 ingredients.

Recipe by lifestyleofafoodie.com

Prep

30 min

Cook

50 min

Total

1h 20m

Makes

8

Ingredients

• 15 1 oz can pumpkin purée ((Libby’s recommended or homemade, well-drained))
• 2 large eggs
• 1 egg yolk
• ½ cup heavy cream
• ½ cup evaporated milk (or half & half for a lighter version)
• ¾ cup packed brown sugar (light or dark for deeper flavor)
• ¼ cup granulated sugar
• 2 tsp pumpkin pie spice
• ½ tsp ground cardamom (optional but highly recommended)
• 1 tbsp cornstarch
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 single 9-inch pie shell (homemade or store-bought, chilled and pre-baked)

Instructions

Method by lifestyleofafoodie.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Roll and press your pie dough into a 9-inch pie dish. Dock the bottom lightly with a fork.
2. Chill the crust for 15 minutes in the fridge to prevent shrinkage.
3. Line it with parchment paper and fill with pie weights or dry beans.
4. Bake at 425°F for 15 minutes, then carefully remove the parchment and weights. Bake for another 10 minutes, until light golden.
5. Brush the crust with a thin layer of beaten egg (optional, for extra protection from leakage) and let it cool completely before adding the filling.
6. In a large bowl, whisk together the pumpkin purée, eggs, egg yolk, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, cardamom, salt, and cornstarch until smooth.
7. Gradually whisk in the heavy cream, evaporated milk, and vanilla extract until silky and well combined.
8. For the smoothest texture, strain the filling through a fine-mesh sieve into another bowl before using.
9. Position a rack in the lower third of your oven and preheat to 425°F.
10. Place the cooled, filled pie on a baking sheet to catch any drips and set it on the lower rack.
11. Bake for 10 minutes at 425°F, then reduce the temperature to 350°F, without opening the oven door.
12. Continue baking for 35–45 minutes, until the pie looks puffed, the edges are set, and the center still has a slight jiggle.
13. Start checking around the 30-minute mark after lowering the temp. The internal temperature should be about 175°F, for a perfectly set custard.
14. If the edges brown too quickly, loosely cover them with foil or a crust shield.
15. Remove the pie and let it cool completely on a wire rack for at least 2–3 hours. It will continue to set as it cools.