Pumpkin Pie

The crust is pressed firmly into the dish and its base is pricked closely with a fork before the filling is mixed. The process begins by loosening 420 g of pumpkin puree with 110 g of brown sugar until visible sugar lumps have disappeared. Two eggs are added one at a time and stirred gently so the mixture does not accumulate excessive foam. Next come 180 ml of heavy cream, two teaspoons of ground cinnamon, and one teaspoon of ground nutmeg. Mixing continues only until the filling looks smooth and the spices are evenly dispersed. It is poured slowly into the crust to limit large pockets of air at the bottom, and the surface is leveled with a spatula. Any filling on the rim is wiped away before baking. The pie spends its first 15 minutes at 190°C, then about 35 minutes at 170°C. It is removed when the outer area is set and the center still moves slightly. Cooling completely at room temperature allows residual heat to continue setting that center. The recipe then chills the pie overnight before slicing it cold. This sequence gives the soft filling time to firm before a knife passes through it, rather than asking the warm center to hold a cut immediately after baking.