Chef's notes
I am a lazy cook & prefer store-bought pie crusts but if you have a recipe for perfect pie crust that you like, use it. Just make sure it is appropriate for a deep dish pie.
During last 15 minutes of bake time, check pie every 5 min for doneness.
*If you have an oven that heats unevenly, rotate pie halfway through baking time. As you can see in my photo, I did not do that :)
Details
- ⏲️ Prep time: 45 min
- 🍳 Cook time: 1 hour and 5 minutes
- 🍽️ Servings: 1 pie, about 8-10 servings
Ingredients
- 1 deep dish pie crust
- Eggwash (1 egg beaten with 1 Tbsp milk)
- 1 15oz can pumpkin puree (2 cups)
- 3 large eggs
- 1 1/4 cups packed brown sugar
- 1 Tbsp cornstarch
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp freshly ground black pepper
- 1 cup heavy cream
- 1/4 cup milk
Directions
- Preheat oven to 375ºF
- Roll out pie crust into 12" circle on lightly floured surface. Carefully lift crust onto deep dish pie pan. Fit, trim & crimp edges. Brush edges with egg wash. Fill with pie weights.
- Par-bake for 10 minutes.
- Remove crust from oven & remove weights after cooling a bit.
- Whisk together pumpkin, eggs, and brown sugar. Add cornstarch, spices, cream, and milk. Whisk again until well combined.
- Pour filling into pie crust until 3/4 full. Place into oven & bake for 25 minutes.
- Cover edges with aluminum foil & rotate pie. Bake an additional 25-35 minutes. Pie is done when center is set.
- Allow to cool completely(3 hours) before serving. Top with whipped cream, as desired.