Pumpkin Pie

• servings: 8 Slices
• active time: 25 minutes

Ingredients

1 9 inch Frozen pie crust

15 oz (425 g) canned pumpkin puree make sure you use pure pumpkin puree made with 100% pumpkin, not “pumpkin pie filling

¾ cup (150) light brown sugar firmly packed

1 ½ teaspoons vanilla extract

1 ¾ teaspoons ground cinnamon

¾ teaspoon ground ginger

½ teaspoon ground allspice

½ teaspoon ground nutmeg

½ teaspoon table salt

3 large eggs lightly beaten (room temperature preferred)

1 cup (236 ml) heavy cream

Directions

Preheat oven to 325F

1) Combine pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, allspice, nutmeg, and salt in a large bowl and stir until completely combined.

2) 15 oz (425 g) canned pumpkin puree, ¾ cup (150) light brown sugar, 1 ½ teaspoons vanilla extract, 1 ¾ teaspoons ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, ½ teaspoon table salt

3) Add lightly beaten eggs, one at a time, stirring until just-combined after each addition (eggs should be completely incorporated, but stir by hand (not with an electric mixer) and don’t over-beat the mixture).

4) Gently stir in heavy cream until completely combined and batter is smooth and uniform.

5) Pour filling into warm pie crust and return to the center rack of 325F (165C) oven. Bake for 55-60 minutes or until center is set or almost completely set (a very, very small amount of wobble in the very center is fine, especially if the edges are showing small cracks!). Depending on how your oven bakes, you may wish to check your pie halfway through baking and keep an eye on the edges of the pie crust. If they begin to turn too dark, simply tend with a bit of aluminum foil. You may also test if the pie is done by inserting a sharp knife in the center of the pie, if it comes out clean it is done baking!).

6) Allow pie to cool to room temperature then transfer to refrigerator and chill for 4-6 hours or preferably overnight before slicing and serving.