Recipe- Soft And Delicious Pumpkin Pie

A classic Pumpkin Pie with a soft, perfectly set filling, perfect amount of spicing, not too sweet and a bronzed surface that’s crack free! Simple to make, it’s perfect in every way. Use a homemade pie crust or store bought for ease, fresh or canned pumpkin!

Ingredients

1 homemade pie crust OR
1 9"/22.5cm store bought crust

Pumpkin Pie Filling:

1 3/4 cups pumpkin puree , from 15 oz/425g can or homemade puree
2/3 cup (145g) sugar, white/granulated
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
Pinch of nutmeg
1 1/3 cups (330 ml) cream, heavy / thickened (cold)
3 eggs

Method

Pie Crust

- If using homemade pie crust, blind bake it per the Pie Crust recipe and fill crust straight after removing from oven.

- If using store bought, blind baking is not necessary (but if you want to, follow the Pie Crust recipe).

Pie Filling

- Preheat oven to 170°C / 335°F (150°C fan).

- Place pumpkin, sugar, salt and spices into a saucepan over medium heat. Once you see steam, cook, stirring regularly, for 5 minutes (this removes excess moisture and lets spices bloom).

- Remove from stove and scrape into a bowl. Add cream, whisk.

- Whisk eggs in one by one, mixing just enough to incorporate. If you whisk vigorously for ages, it will aerate the mixture, leading to cracks.

- Pour into Pie Crust, transfer to oven.

- Bake 45 - 55 minutes or until the centre is set but still has a slight jiggle and the toothpick inserted into the middle comes out clean but damp (if it still has pumpkin batter, keep cooking).

- Cool completely for 4 hours+ before cutting to serve. Serve with cream and dusting of cinnamon or nutmeg if desired!