The Great Pumpkin Pie Recipe

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Ingredients

For the Egg Wash

1 large egg
1 tbsp. whole milk

For the Pie Crust:

1 Pillsbury refrigerated pie crust

For the Pie Filling:

1 15-ounce can pumpkin puree
3 large eggs
1-¼ cups light or dark brown sugar, packed
1 tbsp. cornstarch
½ tsp. salt
1-½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
⅛ tsp. ground cloves
⅛ tsp. black pepper, freshly ground
1 cup heavy cream
¼ cup whole milk

For Serving:

Whipping cream or Cool Whip

Instructions

For the egg wash:

In a small bowl, whisk together egg and milk.

For the pie crust:

Pre-heat the oven to 450°F.
Carefully place the dough into a 9-inch pie dish; tuck it in with your fingers, making sure it is smooth.
With a small and sharp knife, trim the extra overhang of crust and discard; crimp the edges with a fork or flute the edges with your fingers, if desired.
Brush edges lightly with egg wash mixture.
Place in the pre-heated oven and bake 10 to 12 minutes or until light brown.
Remove from oven and allow to cool to a wire rack.

For the pie filling:

In a large bowl, whisk the pumpkin, 3 eggs and brown sugar together until combined.
Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream and milk; vigorously whisk until everything is combined; filling will be a little thick.

To prepare the pie:

Pre-heat the oven to 375°F.
Pour pumpkin pie filling into the pre-baked crust; only fill the crust about 3/4 of the way up.
Place in the pre-heated oven.
After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown.
Check for doneness at minute 50, 55 and 60, etc.
Bake the pie until the center is almost set; about 55 to 60 minutes give or take; expect a small part of the center to be wobbly.
Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours.
Once completely cooled, cover tightly and place in the refrigerator for up to 5 days.
Serve with whipping cream or Cool Whip.

Notes

Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator before serving.

Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using.

If not freezing, the pie crust should be made the night before as the dough needs at least 2 hours to chill; overnight is best.

The filling can be made the night before as well. In fact, it is much better that way as it gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend. It’s awesome. Cover and refrigerate overnight.

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