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- 1 store bought 9-inch "deep dish" pie shell (unbaked)
- 1 15-ounce can unsweetened pumpkin puree
- 3/4 cup light brown sugar
- 1 cup heavy cream
- 1/2 cup milk
- 3 large eggs
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- pinch of salt
- whip cream for serving (optional)
Preheat the oven to 425 degrees a good bit ahead of time and then use a large mixing bowl to make the filling by combining 1 15-ounce can of unsweetened pumpkin puree, 3/4 cup light brown sugar, 1 cup heavy cream, 1/2 cup milk, 3 large eggs and 1/4 tsp each ground nutmeg, ground cinnamon, ground cloves and ground ginger and add a pinch of salt and whisk it up. Place a 9-inch, “deep dish” pie shell on a baking tray and add the custard to that.
The trickiest part of the whole recipe is getting the pie into the oven without spilling the custard and, once it’s in the oven, let it bake at 425 degrees for 10 minutes….then turn the heat down to 350 degrees and finish baking it at that temperature for another 50-60 minutes.
It’ll puff up a bit and be a little bit jiggly in the center but that's okay, because it'll shrink back down and set up as it cools. Let it cool down to room temperature (or chill it in the fridge after it has cooled down to room temperature) and it's ready to slice and serve with a dollop of whip cream if you like.
Use 1 tsp of pumpkin pie spice instead of the combination of these 4 spices. Don't place in the fridge until it has cooled down to room temperature, otherwise it may develop a large crack down the center.