15ouncescanned pure pumpkin pureenot pumpkin pie filling
2largeeggs
1largeegg yolk
¾cupheavy whipping cream
½cupwhole milk
¾cuppacked light brown sugar
1tablespooncornstarch
1 ½teaspoonsground cinnamon
½teaspoonground ginger
¼teaspoonground nutmeg
⅛teaspoonground cloves
¼teaspoonsalt
Instructions
For the Pie Crust
Remove chilled pie dough from the refrigerator and let sit out at room temperature for 3-5 minutes to make it easier to roll. Roll out the disk of dough on a lightly floured surface from the center moving outward until the diameter crust is about 12 inches or slightly larger than your pie dish.
Let the dough rest for a couple of minutes and then very carefully transfer the pie crust to a 9-inch pie plate. Gently press the dough onto the sides of the pie plate and then fold under the overhanging crust so that the edge is even. If desired, flute the edges of the pie crust.
Place the prepared pie crust into the refrigerator while you prepare the pumpkin pie filling, allowing it to chill.
For Pumpkin Pie
Preheat the oven to 425℉.
In a large mixing bowl, combine pumpkin puree, eggs, egg yolk, heavy whipping cream, milk, and brown sugar with a whisk or handheld mixer on low speed. Whisk until just smooth. Add the cornstarch, cinnamon, ginger, cloves, nutmeg, and salt. Whisk or mix again on low speed until well combined.
Pour the filling into the unbaked, chilled pie crust and gently tap the pie plate on the counter to remove air bubbles.
Bake at 425℉ for 15 minutes. After 15 minutes, turn the temperature to 350℉ Bake for 40-45 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when a knife inserted into the center of the pie filling comes out clean and the center is JUST barely jiggly. The pie will continue to set up as it cools.
Cool the pie on a wire rack for at least 3 hours, or until the pie reaches room temperature. Once the pie has reached room temperature, cover it with plastic wrap, and transfer it to the refrigerator to chill for a few hours, overnight, or up to 3 days prior to serving.
You can serve your pumpkin pie chilled, or allow the pie to come to room temperature for about an hour before serving. Serve with whipped cream as desired.
Video
Notes
Pie Crust: You will need one deep-dish 9-inch pie crust. Use either a frozen pie crust, refrigerated pie dough, or half my recipe for homemade pie crust.Spices: In place of the cinnamon, nutmeg, ginger, and cloves, use 2-½ teaspoons of pumpkin pie spice. Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not canned pumpkin pie filling.Using Homemade Pumpkin Puree: Place the pumpkin puree in a fine-mesh strainer lined with cheesecloth over a large bowl. Refrigerate for a couple of hours. Measure out 1 & ⅞ cups of the strained pumpkin puree to use in place of the 15 ounces of canned pumpkin puree.Storage: Allow the pie to cool to room temperature. Once cooled, cover it tightly with plastic wrap, and store it in the refrigerator for up to 3 days. Alternatively, bake the pie in a disposable freezer-safe pie dish. Once cooled, cover the cooled pie with plastic wrap and then 2 layers of heavy-duty foil. Place the wrapped pie into a freezer-safe bag and freeze for up to 1 month. Defrost overnight in the refrigerator before serving.