Classic Pumpkin Pie

Ingredients

• 1 unbaked 9-inch pie crust (homemade or store-bought, chilled)
• One 15 oz can pumpkin puree (not pumpkin pie filling)
• 3/4 cup granulated sugar (or 1/2 cup sugar + 1/4 cup brown sugar)
• 2 large eggs, plus 1 yolk, beaten
• 1 cup heavy cream (or half-and-half or evaporated milk)
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves (or allspice)
• 1/2 tsp kosher salt
• 1 tsp vanilla extract

About 290 kcal per slice

Instructions

1. 1

   1. Par-bake the crust

   Heat the oven to 425°F (220°C). Line the chilled pie crust with foil and fill with pie weights (or dried beans). Bake 12 minutes, then remove the foil and weights and bake 4–5 minutes more until the crust is set and lightly golden. This keeps the bottom from going soggy. Cool slightly and lower the oven to 350°F (175°C).

2. 2

   2. Mix the filling

   In a large bowl, whisk the pumpkin puree, sugar, eggs and yolk, cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until smooth and fully combined. Pour the filling into the par-baked crust.

3. 3

   3. Bake

   Bake at 350°F (175°C) for 40–50 minutes, until the filling is set around the edges but still has a slight, jiggle-in-the-center wobble. (A knife inserted 1 inch from the center should come out clean.) If the crust edges darken too fast, tent them with a foil ring.

4. 4

   4. Cool and chill

   Let the pie cool completely on a rack — at least 2 hours at room temperature, or refrigerate it once cool. The pie finishes setting as it chills. Slice clean by dipping the knife in hot water and wiping between cuts. Serve with sweetened whipped cream.