Ingredients

The following ingredients have 12 Servings
  • 3 large eggs
  • 1/2 cup (100 g) white granulated sugar
  • 1/4 cup (55 g) light brown sugar, packed
  • 1/4 cup (55 g) dark brown sugar (packed)
  • 15 ounce (440 g) can pure pumpkin puree ((2 cups) not pumpkin pie filling)
  • 1 cup (240 ml) heavy whipping cream (thickened cream) ( or evaporated milk)
  • 3 teaspoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 9 inch pie crust (or store bought pie shell)

Instruction

  • Preheat oven to 425°F (220°C). Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling. Set aside.
  • Whisk eggs and all of the sugars together until smooth. Add pumpkin puree, cream (or evaporated milk), vanilla, cinnamon, ginger, cloves, nutmeg and salt. Mix to combine well.
  • Place prepared pie shell onto a baking sheet. Pour filling into shell and bake pie for 15 minutes. 
  • Reduce oven temperature to 350°F (175°C) and bake for a further 50-55 minutes, or when a knife tip inserted in the middle comes out relatively clean but still a little wet. The centre of the pie should be a little jiggly like jello.If the edges of the crust start to become too dark, cover with a thin strip of foil.
  • Transfer to a wire rack and let cool for 2 hours. 
(The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten while it cools.)
  • To store: Cover room temperature pie loosely with plastic wrap. Refrigerate for up to 3 days.