This pumpkin pie is everything the classic holiday dessert should be—decadent, creamy, flavorful, gorgeous, and surprisingly simple.
You will need:
1 pie crust (preferably homemade)
egg wash: 1 large egg beaten with 1 Tablespoon water
1 15oz can pumpkin puree
1 large egg
3 egg yolks
1 and 1/4 cups packed dark brown sugar
1 Tablespoon cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground or freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
1 cup heavy cream
1/4 cup milk
Directions:
Preheat oven to 375°F.
Roll out your dough and place into a 9-inch pie dish. A deep dish pie dish works best if you want to avoid having leftover pie filling. Fold overhanging dough back into the dish to make a rim around the edges of the pie dish. Flute the edges with your fingers and brush the edges with egg wash.
Par-bake the pie crust using your preferred method.
To make the pumpkin pie filling, whisk the pumpkin, egg, egg yolks, and dark brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Whisk until everything is combined. The cream and milk may take awhile to mix in with the rest of the filling. Be patient and keep mixing!
Pour your pumpkin pie filling into your warm pie crust, filling the crust about 3/4 of the way up. Bake the pie for 55–60 minutes or until the center is almost set. After 20 minutes of baking, cover the edges of the crust with aluminum foil or a pie crust shield. This will keep the edges of the crust from getting too brown.
