Pie Eyed Love

Pumpkin Pie 2020 Edition

This recipe evolved from my other pumpkin pie recipe on this site. I’m going to leave that one untouched even though I have made some adjustments that I want to keep with this updated one. The previous one is still good, more traditional and gives a bit of a fluffier texture. This is your pull-out-all-stops to impress someone pumpkin pie. 🙂

Servings	Prep Time
8slices	1hour

Cook Time

90minutes

Servings	Prep Time
8slices	1hour

Cook Time

90minutes

Ingredients

1recipe 9 inch pie crust
1medium pie pumpkinFrom which you need 15oz puree (noted below)
3large eggs
1/2cup granulated sugar
1cup heavy cream
1teaspoon pure vanilla extract
1/4cup brown sugar
1tablespoon flour (optional)If you like your custard to have more structure, use up to 1 tablespoon of flour
1teaspoon cinnamon
1generous teaspoon fresh grated ginger rootIt’s worth it. Just do it.
1/2teaspoon fresh grated nutmegCan be generous with this too
1/4teaspoon cardamomYou can swap for cloves or allspice if you would prefer…but I encourage you to try!
pinch salt
15ounces fresh pumpkin pureeEquals about 1 3/4 cups (from the pumpkin mentioned above)

Instructions

Prepare pie crust, roll and plate. Can do this in advance and keep in the refrigerator for up to two days. You can also freeze plated, unbaked pie crusts. Wrap them well, stack and place in a large freezer bag. Make sure to use metal, tin, aluminum plates and not glass. Use the recipe of your choice or visit our crust recipes on the homepage of the blog.
Prepare pumpkin puree according to the directions above. This can also be done in advance and frozen.
Preheat oven to 350
In a large bowl, beat eggs well and then add 1/2 cup sugar. Mix well.
Add cream and vanilla and continue to mix until fully incorporated.
In a small bowl, combine 1/4 cup brown sugar, all spices and optional flour. Add to the egg/cream mixture and blend well.
Add 15oz. fresh pumpkin puree and mix until fully incorporated.
Place on the middle rack of the oven and bake for 40-45 minutes or until the middle is JUST set. You know a custard pie is done when the middle just slightly jiggles. You might second guess yourself, but definitely take it out. Cool completely and then store in refrigerator up to two days.
If you are using a frozen crust, preheat oven to 425 instead. Place filling in the crust (take it right out from frozen) and bake on the lower rack of the oven for 10 minutes. Turn the oven down to 350 and continue to bake until done. This will help speed up the crust and get the bottom well done.