Classic Pumpkin Pie with a Twist Cooled Before Slicing

Classic Pumpkin Pie with a Twist Cooled Before Slicing keeps the shopping list focused on pumpkin puree fresh or canned is fine, heavy cream, and light brown sugar packed. It serves 12 people.

Count on 30 minutes of prep, 45 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Pumpkin Pie Filling

• 1 ¾ cups pumpkin puree fresh or canned is fine, but just make sure its 100% pumpkin
• 1 cup heavy cream
• 2/3 cup light brown sugar packed
• ¾ teaspoon grated lemon zest bright yellow parts only!
• 1 teaspoon Saigon cinnamon
• ¾ teaspoon ground ginger
• ¼ teaspoon nutmeg freshly ground
• 1 teaspoon vanilla
• 2 eggs

How the cooking goes

1. Preheat your oven to 450° with the rack in the middle.
2. In a mixing bowl beat the eggs with a wire whisk until the whites and the yolks are homogenous, about 2 seconds. Add the remaining filling ingredients to the bowl and whisk to combine. Make sure the eggs and cream are completely incorporated. Pour into unbaked pie crust.
3. Oven-bake in preheated oven for 15 minutes, then lower the heat to 350° and continue baking for 45-60 minutes, or until the filling has set and the center is no longer liquid when gently moved. You can insert a knife 2 inches from the center, and it is done when it comes out clean. You don’t like to do this because then you have an ugly crack…but this pie cracked anyways. Sigh.
4. Allow it to cool until it is no longer warm on a wire rack. Serve at ambient temperature or chill in the refrigerator and serve cold. You think it is best chilled.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pies and tarts, open Puff Pastry Fruit Tart Rested Before Slicing and Coconut Mango Tart Rested Before Slicing.