from Preppy Kitchen
- In a small saucepan, heat the following ingredients to concentrate flavors:
- 15 oz (small can) of pumpkin puree
- 1/2 cup brown sugar (if using dark brown sugar, use white sugar for half the amount to lighten the color)
- 1/4 cup maple syrup – optional (
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- Pinch allspice
In a medium bowl, beat
- 1 cup heavy cream, warmed
- 2 TBSP cornstarch
- 2 whole eggs + 1 egg yolk
Slowly whisk the warmed milk mixture. Avoid adding air bubbles
Pour into a blind baked pie crust and bake at 400 degrees for 10 minutes, then reduce to 350, baking for another 45-50 minutes until it is just jiggly in the middle
Turn off the oven and open the door just a crack to let the pie cool slowly. This helps reduce the cracking. Remove from oven when the pie is just above room temperature.
Bloom spices by heating pumpkin, spices , salt and sugar until bubbling. Add beaten eggs to slightly warmed cream or milk. Add eggs once the mixture has cooled via tempering method. Bake at 400 degrees for 15 minutes. Lower the temperature to 350 degrees and bake for an additional 40 minutes, until the center is slightly wobbly. Cool the pie in the oven with the door ajar.
*NO need to blind bake store-bought crust
Nesting On A Hill 