Perfect Pumpkin Pie Recipe
This article unveils the secrets to crafting the "Perfect Pumpkin Pie Recipe." From selecting the ideal pumpkin to achieving a flawless bake, each step is a celebration of fall flavors.
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Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 713kcal
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