Jennie's Pumpkin Pie
Jennie's Pumpkin Pie
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Category
Desserts
Cuisine
Holiday
Servings
8
Prep Time
15 minutes
Cook Time
60 minutes
The holidays are fast approaching, and we are sharing our staff's favorite recipes! In our first post, Jennie shares her recipe for the holiday classic we all know and love!
Jennie Flight
Ingredients
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(1) 9 inch single pie crust from our Flakiest Pie Crust Recipe
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3 large eggs, beaten
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1 1⁄4 cups packed dark brown sugar
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1 tablespoon cornstarch
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1⁄2 teaspoon salt
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1 teaspoon ground cinnamon
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1⁄2 teaspoon ground ginger
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1⁄2 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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1 cup heavy cream
Pumpkin Pie Filling
Directions
If using a ceramic pie plate, such as an Emile Henry pie plate (recommended), set the oven rack to a position in the lower ⅓ of the oven. If using a metal pie plate, set the oven rack in the middle position. Preheat the oven to 375°F.
On a lightly floured surface, roll dough into a 12-inch circle, making sure to give it a quarter turn every few rolls to ensure consistent thickness. Once large enough, carefully ease into a 9-inch pie dish. Trim the overhang and discard, then crimp the edges with your fingers as desired.
Line the pie shell with aluminum foil or parchment, and fill with pie weights, rice or beans. Place the prepared pie dish on a half sheet pan to make it easier to transfer in and out of the oven. I line the sheet pan with parchment, but have never needed the protection from leaks . Bake in the oven for 15-20 minutes until the crust is lightly golden.
Meanwhile, prepare the filling. In a mixing bowl or batter bowl, whisk together the pumpkin puree and brown sugar until thoroughly combined. Add cornstarch and spices, again mixing to completely incorporate. Add eggs, whisking gently until the mix is a uniform consistency. Lastly, add the cream, again whisking gently (trying not to whip in too much air) until the filling is once again a uniform consistency.
After removing the crust from the oven, carefully remove the hot aluminum foil and weights. Pour the pumpkin filling into the warm, pre-baked crust, only filling about 3⁄4 of the way up the crust. Bake the pie until the center is almost set, about 55-60 minutes, checking every 5 minutes starting at 50 minutes. In my oven, it’s 55 minutes exactly. A small part of the center will be somewhat jiggly, like jello, but it shouldn’t be liquidy. After 25 minutes of baking, you may need to cover the edges of the crust with a pie crust shield or aluminum foil.
Transfer pie to a wire rack and allow to cool completely for at least 3 hours. Serve with whipped cream if desired. Cover leftovers and store in refrigerator for up to 3 days.