Classic Spiced Pumpkin Pie
One pie crust (make your own or storebought)
2 Cups pumpkin purée
1 Cup heavy whipping cream
¾ Cup golden brown sugar, packed
¾ Tsp cinnamon
½ Tsp ground ginger
1/3 Tsp ground nutmeg
3 medium eggs (or two large)
pinch of salt
Bake the piecrust at 350F for 20 minutes, lined with foil and weighted with pie weights, rice or beans. Remove the foil and bake for another 5 minutes, flattening any bubbles with the back of a spoon.
Blend the pumpkin and the whipping cream in a blender until smooth.
Whisk the sugar, spices, salt and egg together in a large bowl. Whisk in the pumpkin/cream mixture until smooth and creamy. Pour into piecrust.
Bake at 350F for 30 minutes, then reduce heat to 325F and bake for another 10-15 minutes, until pie filling is puffed and set. Allow to cool thoroughly (the filling will deflate and flatten out beautifully) before serving.
