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Creamy Pumpkin Pie

Shirl Gard
I created this recipe with the basic quantities for one 9-inch pie. However, it is very easy to double or triple the recipe, depending on how many pies you need. My Trusty Pie Dough recipe makes one single-crust pie, plus a little extra dough if you want to make pie crust cookies.
TIP: BAKE PIE THE DAY BEFORE YOU PLAN TO SERVE IT. A cold pie is much easier to cut into clean wedges.
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Ingredients
  

  • YIELD: ONE 9" PIE - 2 lb. 6 oz. FILLING
  • 8 SERVINGS

  • PIE CRUST:
  • 1 9- inch blind-baked pie crust hot out of the oven
  • Use My Trusty Pie Dough recipe

  • PIE FILLING:
  • 150 grams whole eggs 3 large
  • 20 grams egg yolk 1 large
  • 425 grams Libby's solid-pack pumpkin - One -15 ounce 425g can

  • Use 5g Pumpkin Pie Spice Blend Scant 1 Tablespoon
  • or the following individual spices:
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 200 grams sugar 1 cup

  • 180 grams half & half cream 3/4 cup
  • 60 grams evaporated milk 1/4 cup
  • 60 grams heavy cream 1/4 cup

  • 1100 grams = Total 39 ounces 2 lb. 7 oz.

Instructions
 

  • TO MIX FILLING: Beat the eggs and yolks in a large stainless steel bowl. Stir in the pumpkin until well combined. Place the spices and salt in a separate medium bowl. Add the sugar and whisk well to blend. Whisk the dry ingredients into the wet ingredients. Add the half & half and evaporated milk and mix well. Gently swirl in the heavy cream until it is completely incorporated.
  • IMPORTANT STEPS TO CUT DOWN ON BAKING TIME: Warm the filling in the bowl set over simmering water to 130° F (54° C), just warm to the touch. Stir often to prevent eggs from cooking. Pour warm filling into the hot pie crust..
  • TO BAKE: Bake in a 300° F (149° C) oven just until pie is barely set in the center, 1 hour - 1 hour 15 minutes. After 30 minutes of baking, carefully rotate the pan for even baking. If, at any point, the crust is getting too dark, cover with a foil tent, making sure it doesn't touch the filling.
  • LET PIE COOL to room temperature, then refrigerate overnight.
  • CUT PIE into 8 wedges and serve.
Tried this recipe?Let us know how it was!