Ingredients
Method
- Preheat oven to 425℉ with a baking sheet set on the lower rack.
- Butter a pie plate or ceramic tart pan and roll out the 1 9-inch pie crust of your choice. Fit the crust into the prepared pan and prick the bottom all over with a fork.
- In a large bowl, whisk together the 1 15-oz. can pure pumpkin, 1 cup heavy cream, 3 large eggs, ⅔ cup maple syrup, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon fine sea salt. Pour the filling into the pie crust.
- Carefully place the pie in the oven on the hot baking sheet and bake for 15 minutes. (If you prefer to blind-bake your pie crust, you can skip this step and cook the pie at 350℉ on the middle rack in the oven for about 1 hour in the blind-baked crust.) Then turn down the heat to 350℉ and continue baking the pie for another 35-40 minutes, until the filling has set.
- Remove the pie from the oven and let cool to room temperature before serving.
Notes
-
- Prepare the filling ahead of time. Whisk together the filling ingredients and store the mixture in a glass jar or airtight container up to 24 hours before baking the pie. Give the filling a good whisk to integrate it again before adding it to the crust.
- What size pie pan? Spillage is the worst! Make sure you use a 9-inch pie pan that's deep enough so that the filling cooks evenly and doesn't leak over the top. In these photos, I used a "quiche pan."
- Use a baking sheet. In addition to baking the pie on the lower rack, place a large baking sheet in the oven while it preheats. Then, when the oven is ready, carefully place the pie on the baking sheet. The hot pan will help the crust cook evenly and crisply.
- How do I know when it's done? A pumpkin pie is done when the filling is firm around the edges but still a little soft and "jiggly" in the center - mostly set, though. It should not be liquid in the center. Identifying when a pumpkin pie is done does take a bit of experience, and even if you get a cracked surface, the pie will still taste delicious.
- Fully cool the pie. Custard pies need time to cool fully after being baked. Let your pie cool to at least room temperature then cut it or place it in the fridge to chill.
- Can I make it dairy-free? Use whole-fat coconut milk in the filling or your favorite non-dairy milk to make this pie dairy-free.
- Use pumpkin pie spice. If you don't have all the spices in the pantry, you can use a pumpkin pie spice blend for the combination of the spices (2 ½ teaspoons).