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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.