Ingredients
Equipment
Method
- If making homemade pie crust and using my recipe, reduce the amount in half to get 2 discs. Wrap each tightly in plastic or in a ziplock bag and allow to rest for 30 minutes in the refrigerator or over night. On a lightly floured surface, roll out the dough to fit into the 9 inch pie plate with a 1/2 inch extension. Lay pie crust into the pie plate and prick the entire surface with a fork, then fold in the edges with scallop design or crimp the edges.
- Preheat oven to 400℉. Line the crust with parchment paper and fill with dry beans or baking weights. If you don't have weights or dry beans, pricking the bottom with a fork will help to reduce the crust from rising. Lightly brush the edges with egg wash if desired.
- Bake for 15 minutes until the edges start to look dry and have a little colour to them. Remove the pie crust from the oven and carefully remove the parchment paper. Return the pie crust into the oven for another 5 minutes. (without baking weights or dry beans, 15 minutes total time for this step). Remove and allow to cool. Then lower the temperature to 350℉.
- Using a large bowl, whisk together sugar and spices. Add pumpkin, heavy cream and eggs, whisk until well combined. (avoid over whisking, as it will add too much air into the mixture creating cracks in your pie). Pour the filling into the pie plate.
- Bake for 40-45 minutes. The center will be a little jiggly, it will finish baking while it sits. Remove from oven and place on cool rack. Allow to cool for an hour then cover and place in the refrigerator for 2 hours then serve or up to 2 days before serving.
- Serve with whipping cream. Enjoy!
Nutrition
Notes
STORING: Once you baked this pie and it has cooled, cover with plastic wrap and store refrigerator until you are ready to serve. You can make this pumpkin pie a day or 2 before serving. Just make sure you cover it well with plastic wrap. Then add the whipped cream before serving.