Pumpkin Pie
Pumpkin puree is whisked with brown sugar, eggs, heavy cream, cinnamon, and nutmeg, then poured into a flaky pie crust and baked in two stages. An initial burst of high heat sets the crust and begins firming the custard, while a lower temperature for the remaining time cooks the filling gently to avoid cracking. The spices provide a warm, aromatic backbone that transforms the mild sweetness of pumpkin into something distinctly autumnal. Heavy cream in the filling produces a smoother, more luxurious texture than milk alone. The pie slices most cleanly after an overnight chill, which also allows the spice flavors to deepen and integrate. A dollop of lightly sweetened whipped cream on each slice adds contrast in both temperature and texture.
Adjust Servings
Instructions
- 1
Line a pie dish with crust and prick the base with a fork.
- 2
Whisk pumpkin puree, cream, eggs, sugar, and spices.
- 3
Pour filling into the crust and smooth the top.
- 4
Bake at 190C for 15 minutes, then 170C for 35 minutes.
- 5
Cool fully, chill to set, then slice.
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