Pumpkin Pie
, Serves 8–10
Classic custardy pumpkin pie with a cream-enriched, spiced filling in a blind-baked crust.
| prepPreheat oven to 400°F / 200°C | ||||
| prepRoll dough to a 13-inch round, fit into a 9-inch deep pie plate, crimp, prick, chill 60 min | ||||
| prepLine crust with parchment and fill with pie weights | ||||
| 1 unbaked pie crust (store-bought or homemade) | Blind bake 400°F / 200°C, 13–15 min | Remove weights, bake 4–6 min more | Pour into crust; bake 350°F / 175°C, 55–60 min | Cool on rack; serve with whipped cream |
| 1 (15-ounce / 425 g) can pure pumpkin | Whisk pumpkin, cream & sugars | Whisk in spice, vanilla, salt & eggs | ||
| 300 ml heavy whipping cream | ||||
| 100 g granulated sugar | ||||
| 50 g packed light brown sugar | ||||
| 2 tsp pumpkin pie spice | ||||
| 1 tsp vanilla extract | ||||
| 1/2 tsp kosher salt | ||||
| 2 large eggs plus 1 large egg yolk | ||||
| Whipped cream, for serving | ||||
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