Classic Pumpkin Pie

Nothing beats a classic dessert like pumpkin pie to finish off a festive holiday dinner! Loaded with all the cozy spices & the creamiest pumpkin filling, it is a dessert that taste even better when made ahead of time, giving the flavours time to settle.

For consistent results, canned pumpkin puree (not to be mistaken with pumpkin pie filling) works just as beautiful as fresh pumpkin, if not better, as it delivers a smooth & reliable filling every single time. As the filling itself is technically a custard, this is not a pie to rush as it takes a minimum of 4 to 6 hours at room temperature to fully set.

This recipe uses a two-temperature baking method, starting at a higher heat to help set the crust before lowering the temperature to gentle bake the filling. Whether you prefer a homemade pastry crust or the ease of store-bought, either will work for this recipe.

Lastly, some prefer to blind bake the crust so it stays crisp but I think the two-temperature baking method does the trick. Happy holiday season!

Classic Pumpkin Pie

Prep: 15 minutes
Bake: 60 minutes
Serves: 6

Ingredients:

• 1 unbaked pie crust, store-bought or homemade, chilled
• Egg wash, to finish
• 15 ounce can of pure pumpkin puree
• 3 large eggs, room temperature
• 1 cup light brown sugar, packed
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 pinch ground cloves
• 1 cup heavy cream

Directions:

1. Preheat oven to 400(f) degrees. Brush crust with egg wash & set aside.
2. To a large mixing bowl whisk together pumpkin puree, eggs & brown sugar until well combined. Add cornstarch, salt, cinnamon, ginger, nutmeg & cloves.
3. Whisk in cream & beat until smooth. Transfer filling to prepared crust. Bake for 15 minutes at 400(f) degrees, lower oven to 325(f) degrees & continue baking for 45 to 50 minutes, until the edges have set & the center has a slight jiggle.
4. Let cool completely to room temperature before slicing & serving, 4 hours minimum but ideally overnight. Serve with vanilla ice cream or fresh whipped cream!