1 premade pie crust, rolled out to 1/8 inch (3 mm) thick
Filling
24 oz unsweetened pumpkin puree (680 g)
⅛ teaspoon cloves
1 teaspoon cinnamon
⅛ teaspoon allspice
¼ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon kosher salt
½ cup granulated sugar (100 g)
½ cup dark brown sugar (110 g)
1 teaspoon vanilla extract
3 large eggs
1 large egg yolk
1 ½ cups half & half (360 mL)
egg wash
Nutrition Info
Calories 307
Fat 15g
Carbs 37g
Fiber 3g
Sugar 22g
Protein 7g
How to Make It
1. Step
Preheat the oven to 350˚F (180˚C).
2. Step
Gently lay the rolled-out pie crust in a 10-inch (25-cm) pie dish. Trim the excess dough around the sides.
3. Step
Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.
4. Step
Make the filling: Add the pumpkin puree, cinnamon, allspice, cloves, ginger, nutmeg, and salt to a medium bowl and mix until combined.
5. Step
Spread the pumpkin puree mixture onto a baking sheet in an even layer. Bake for 12-15 minutes, until it looks slightly dried out.
6. Step
Increase the oven temperature to 400˚F (200˚C).
7. Step
Scrape the puree into a large bowl and add the granulated sugar, dark brown sugar, vanilla, eggs, egg yolk, and half-and-half. Whisk until smooth and well combined.
8. Step
After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.
9. Step
Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.
10. Step
Increase the oven temperature to 425˚F (220˚C).
11. Step
Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.
12. Step
Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.
13. Step
Let cool at room temp for at least 2 hours, or in the fridge overnight.
