Pumpkin Pie
Total Time
2 hrs 50 mins
Prep Time
30 mins
Rating
5 out of 5 stars
(2)
Ingredients
8 - 10 servings
- For the Crust:
- 1 unbaked pie crust (store-bought or homemade)
- Filling:
- 1 (15-oz.) can pumpkin puree
- 1 1/4 c. heavy whipping cream
- 1/2 c. granulated sugar
- 1/4 c. 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, to serve
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Preparation
Step 1
For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes).
Step 2
Preheat the oven to 400˚F. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans.
Step 3
Bake the pie crust until the edges look dry and it just begins to take on a bit of color, 13 to 15 minutes. Remove the crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool.) Return the crust to the oven and bake just until the bottom of the crust appears dry, 4 to 6 minutes. Reduce the oven temperature to 350°F.
Step 4
For the filling: In a medium bowl, whisk together the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, salt, eggs, and egg yolk until thoroughly combined.
Step 5
Pour the filling into the pie crust and place on a baking sheet. Bake until it is set around the edges and the center jiggles just slightly, 55 to 60 minutes. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate.
Step 6
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Chef's notes
For the perfect slice, refrigerate the pie for two hours (up to 24 hours) before serving.
