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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Pre-baking the crust makes all the difference. Ingredients:
1 (9 inch) deep dish pie shells |
1 (15 ounce) can solid-pack pumpkin |
3/4 cup packed light brown sugar |
1 tablespoon cornstarch |
1/2 teaspoon coarse salt |
3/4 teaspoon ground cinnamon |
3/4 teaspoon ground ginger |
1/4 teaspoon freshly ground nutmeg |
1 teaspoon vanilla |
3 large eggs |
1 (12 ounce) can evaporated milk |
Directions:
1. Preheat oven to 375 degree.
2. Place unbaked pie crust into a 9 deep dish pie plate, leaving a 1 overhang. Fold edges under and crimp. Prick bottom of crust all over with a fork. Freeze crust for 15 minutes. Place parchment paper in bottom of crust and fill with dried beans. Bake crust 15 minutes. Remove beans and parchment paper. Bake until golden brown, about 15 more minutes. Transfer to wire rack and cool.
3. Whisk pumpkin, sugar, cornstarch, salt, spices, vanilla, eggs, milk, and a pinch of cloves in a large bowl.
4. Reduce oven temperature to 325 degrees. Place pie crust on a rimmed baking sheet and pour pumpkim mixture into cooled crust. Bake until center is set, 50-55 minutes. Cool pie on a wire rack. Refrigerate until chilled, 6 hours or overnight. Serve with whipped cream.
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