Pumpkin Pie Recipe

Ingredients:

• 1 pie crust (homemade or store-bought)
• 1 large egg + 1 tablespoon milk (for egg wash)
• pumpkin puree (425g)
• 3 large eggs
• 150g packed brown sugar
• 1 tablespoon cornstarch (8g)
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon black pepper
• 1 cup heavy cream (240ml)
• ¼ cup milk (60ml)

Instructions:

1. Prepare Pie Crust: Roll out your pie dough into a 12-inch circle. Place in a 9-inch deep dish pie pan, tuck, and crimp edges. Brush edges with egg wash.

2. Par-Bake Crust: Preheat oven to 375°F (190°C). Line crust with parchment, fill with pie weights, and bake for 10 minutes. Remove weights, prick crust, and bake for another 7-8 minutes.

3. Make Filling: Whisk together pumpkin, eggs, brown sugar, cornstarch, salt, spices, heavy cream, and milk until smooth.

4. Bake Pie: Pour filling into warm crust, filling about ¾ of the way. Bake for 55-60 minutes until the center is mostly set, covering edges with foil if needed.

5. Cool and Serve: Let pie cool completely before garnishing with sugared cranberries or pie crust leaves. Serve with whipped cream if desired.

Storage: Keep leftovers in the fridge for up to 5 days.