Classic Pumpkin Pie

Classic Pumpkin Pie puts single crust pie shell for a 9-inch pie plate, salt and ground cinnamon at the center of a pie recipe and finishes in about 160 minutes, enough for 8 Slices (one 9-inch pie).

• Yield 8 Slices (one 9-inch pie)
• Ready in 160 minutes
• Prep 80 minutes
• Cook 80 minutes

Ingredients

Crust

• 1 single crust pie shell for a 9-inch pie plate

Filling

• 2 cups ( 425 g ) or 15-ounce can pumpkin puree
• ½ cup ( 106 g ) granulated sugar
• ½ cup ( 106 g ) lightly packed brown sugar
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground ginger
• Pinch of cloves
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 large egg yolks
• ⅔ cup heavy cream
• ½ cup milk or half-and-half

Instructions

1. Roll out the pie crust (see this post for a step-by-step) and gently place it into a 9-inch pie plate, trimming and fluting the edges. Cover and refrigerate for at least an hour (or up to a day or so).
2. Preheat the oven to 425 degrees F. Bake the pie crust for 15 minutes. Gently remove the foil and weights (or beans) and bake another 10 minutes until the dough no longer looks raw on the bottom. Remove from the oven while preparing the filling.
3. In a large bowl, whisk together the pumpkin, sugars, salt, cinnamon, nutmeg, ginger, cloves and vanilla until well-combined. Add the eggs, cream and milk and whisk until smooth (don't overmix or the pie will have a tendency to crack).
4. Place the pie shell on a baking sheet and pour the filling into the warm pie shell.
5. Bake for 10 minutes, without removing the pie, reduce the temperature to 350 degrees F and bake for 45-55 minutes longer until the pie is set and golden on top. If the crust starts to overbrown, cover it with foil strips or a pie shield partway through baking.
6. Serve with a dollop of sweetened whipped cream, if desired.

Let the center settle before you cut it, or the slices will slump.