- 1 Homemade pie crust
- 2 cups cooked and pureed, or one 15oz can of pumpkin
- 3 large eggs
- 1 and 1/4 cups packed light or dark brown sugar
- 1 Tablespoon 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 heavy cream
- 1/4 cup milk
Instructions
- Pumpkin pie filling: 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.
- Preheat oven to 375°F.
- Roll out the chilled pie crust: On a lightly floured work surface, roll the dough out into a 12-inch circle, and then put it in a pie plate. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
- Pour pumpkin pie filling into the warm pre-baked 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.
