Ingredients
- 1 single 9-inch pie crust
- 2 cups (or 15-ounce can) pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- pinch of cloves
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg yolks
- 2/3 cup heavy cream
- 1/2 cup milk or half-and-half
Instructions
- Preheat oven to 425 degrees. Line the edges of the crust with foil and bake the crust for about 15 minutes, depending on your recipe. (With many homemade crust recipes, refrigerating the shell for at least an hour before baking could help prevent shrinkage.)
- While the crust is baking, in a large bowl, whisk together the pumpkin, sugars, salt, cinnamon, nutmeg, ginger, cloves and vanilla until well-combined. Gently whisk in the eggs, cream, and milk until smooth. (Don't over-mix or the pie will have a tendency to crack).
- Place the pie shell on a baking sheet and pour the filling into the warm pie crust.
- Bake for 10 minutes at 425. Without removing the pie, reduce the temperature to 350 degrees and bake for 45-55 minutes longer until the pie is set and golden on top. If the crust starts to over-brown, cover it with foil strips or a pie shield partway through baking.
- Serve with a dollop of sweetened whipped cream, if desired.
