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Pumpkin Pie
Spiced, custardy, Thanksgiving essential
Ingredients
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- 1 (9-inch) pie crust, blind-baked
- 1 (15oz) can pumpkin puree
- ¾ cup brown sugar
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ tsp salt
- 3 eggs
- 1 cup heavy cream
- Whipped cream
Instructions
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- Preheat oven to 425°F.
- Cook pumpkin in saucepan over medium, stirring, until thickened, .
- Whisk in sugar, spices, salt. Cool slightly.
- Whisk in eggs and cream.
- Pour into crust. Bake .
- Reduce to 350°F. Bake 40-50 more until center is just set.
- Cool to room temperature. Chill.
- Serve with whipped cream.
Notes
- Cooking pumpkin first intensifies flavor.
- Center should wobble when done.
Serious Eats / Stella Parks (BraveTart tested)