Perfect Pumpkin Pie Recipe

I highly recommend reading all of the "success tips" in the post before proceeding, especially if you've never made pumpkin pie before.
Prepare my homemade pie crust through step 4.
homemade pie crust
Arrange a rack in the oven to the lower third position in the oven (the very bottom or one slot above). Preheat the oven to 375ºF (191ºC).
On a floured work surface, roll out one disc of chilled pie dough. Turn the dough about one quarter of a turn after every few rolls until dough is in a circle approximately 12" in diameter.
Carefully place the dough into a 9" x 2" pie dish. Use your fingers to tuck it in and make it smooth. If you need to trim the edges, use a small paring knife to do so. Flute the edges with your pointer finger knuckle of one hand and thumb and pointer finger of the other. If your crust has gotten especially warm from touching it, pop it in the refrigerator for 15 minutes to firm up.
Brush the crust lightly with the egg + cream wash. Prick the crust a few times with a fork, then line the crust with parchment paper and dried beans or a pie chain/pie weights. Bake the crust for 15 minutes, until golden brown. While the crust bakes, prepare the pie filling.
EGG WASH: 1 large egg beaten with 1 teaspoon heavy cream
In a medium size bowl, whisk together the pumpkin, brown sugar, granulated sugar, salt, cinnamon, ginger, nutmeg, cloves, black pepper, orange zest (if using), and eggs. Whisk in the cream until everything is incorporated.
1 15-ounce can (425g) pumpkin purée, ½ cup (100g) firmly packed light brown sugar, ¼ cup (50g) granulated sugar, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ⅛ teaspoon ground black pepper, 2 teaspoons grated orange zest2, 3 large eggs, 1 cup (240mL) heavy cream
When the crust is finished pre-baking, remove from the oven, then carefully remove the pie weights and parchment, taking care not to rip the crust.
Pour the filling into the baked pie crust, reduce the oven temperature to 350ºF (177ºC), place pie dish on a large baking sheet, and place a pie shield (or foil) around the crust to prevent burning.
Place the baking sheet with the pie on it in the oven and bake the pie for 60-68 minutes, removing the shield for the last 10-15 minutes or so of baking. The filing is done³ when it jiggles just a tiny bit when the baking sheet is bumped. You may also see a circle of what looks like unbaked filling in the center. This is ok. Turn off the oven and crack the door, allowing the pie to cool inside the warm oven for about 20 minutes. The top of the pie may still crack a bit, and this is fine.
After the oven has cooled down, transfer baked pie to a wire cooling rack to cool completely. I prefer a chilled pumpkin pie, so chilling at least 4 hours (or ideally overnight) before serving is ideal. Serve with homemade whipped cream, pumpkin spice whipped cream, and sugared cranberries. Leftovers stay fresh covered tightly in the refrigerator up to 5 days. Pie can be frozen, up to 3 months. Wrap tightly in plastic wrap and place in a plastic zip top bag. Thaw in refrigerator overnight.

Ingredients

Instructions

Notes

Nutrition Disclosure