Classic Pumpkin Pie
This pumpkin pie recipe is a classic autumn favorite, with a rich and flavorful filling that's perfectly spiced with cinnamon, ginger, nutmeg, and cloves. The velvety smooth texture of the pumpkin puree, eggs, cream, and milk blend together to create a luscious pie that is sure to be a hit at any gathering. A slice of this pie is the ideal way to enjoy the warm flavors of the season.
— Constant Cookbook
Ingredients
- 1 1/4 cups firmly packed dark brown sugar
- 1 Tbs. cornstarch
- 1/2 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 1/8 tsp. ground cloves
- 2 cups pumpkin puree
- 3 eggs
- 1 cup heavy cream
- 1/3 cup milk
- Prebaked and cooled deep-dish piecrust (see
- related recipe at left)
Instructions
- Preheat an oven to 375°F (190°C).
- In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.
- Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil or a piecrust shield after 30 minutes if they brown too quickly.
- Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.
- Williams Sonoma Test Kitchen
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