Pumpkin Pie
Source: 1, 2
Filling
15 oz. can (425 g) pumpkin
1 tsp. (2 g) ground cinnamon
1/2 tsp. (1 g) ground ginger
1/2 tsp. (1 g) ground nutmeg
1/4 tsp. (0.5 g) ground cloves
1/2 tsp. (3 g) salt
1 cup (200 g) dark brown sugar
3/4 cup (180 mL) whole milk
3/4 cup (180 mL) heavy cream
3 large eggs
1 pie crust
Whipped Cream
2 Tbsp sugar
1 cup heavy whipping cream
Directions
- A day before or at least 1.5 hours before, make the pie crust. Make sure to mix in the water by spatula in a metal bowl. Prebake pie crust. Preheat the oven to 350 degrees. Put the crust into the freezer for 30 min so the crust won't slide down the sides. Prick holes in the bottom of the crust with a fork. After that, line the crust with parchment paper or foil and fill at least 2/3 full with dry beans. Bake for 20 minutes then remove from oven. After a few minutes, carefully remove the pie weights and liner then place back into the oven for 10 minutes or until the crust is golden.
- Preheat the oven to 400 degrees
- In a medium/large sauce pan whisk the pumpkin and 1 tsp. ground cinnamon,1/2 tsp. ground ginger, 1/2 tsp. ground nutmeg, 1/4 tsp. ground cloves, 1/2 tsp. salt together over medium heat.
- When the pumpkin begins to cook, whisk in 1 cup (200g) of dark brown sugar.
- Once fully blended, scrape the sides down and whisk again
- Add 3/4 whole milk and 3/4 cup heavy cream and continue to whisk
- Once it bubbles or splutters, remove from heat.
- In a large bowl, whisk 3 eggs.
- Slowly whisk in the pumpkin mixture into the bowl.
- Pour the filling into the prebaked crust. Bake for 25 minutes until a knife inserted 1" away from the crust comes out clean and the top is golden brown. The center will still be jiggly and probably a little wet.
- Remove from oven and let cool for at least 1 hour.
Whipped Cream
- Place metal mixing bowl and metal whisk into freezer for 10-15 minutes.
- Place the sugar into the mixing bowl and add the whipping cream. Whisk on high until the cream reaches soft / firm peaks.