Best Pumpkin Pie From Meta Givens

• 份量: 6 servings
• 活動時間: 4 hours 15 minutes
• 總時間: 5 hours 15 minutes

食材

Unbaked, unpricked, chilled 9-inch pie shell (we like lapadia\'s simple Himalayan Blackberry Pie crust, also on FOOD52)

1 15-ounce can pumpkin purée

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

2 large eggs, room temperature

1 cup heavy cream, room temperature

1/2 cup whole milk, room temperature

步驟

Preheat oven to 350°F with a rack in the center. Line pie shell with parchment paper and fill to the top with pie weights or baking beans. Bake until edges are dry and firm, 20 to 25 minutes. Remove parchment and pie weights, then bake until bottom crust is completely dry and light golden, 5 to 10 minutes more. Set aside to cool. Increase oven temperature to 400°F.

Place pumpkin in a medium saucepan over medium heat. Cook, stirring frequently, until somewhat dry and slightly caramelized (it will start to leave a film on the bottom edges of the pot), about 10 minutes. Remove from heat and stir in sugar, cinnamon, ginger, and salt until combined.

Transfer pumpkin mixture to a bowl and add eggs, cream, and milk. Whisk until smooth.

Pour immediately into par-baked crust. Bake until pastry is golden brown and only an inch circle in the center of the filling remains liquid, 25 to 30 minutes (tent edges with foil if browning too quickly). Let cool completely on a wire rack before serving, at least 4 hours.