A pumpkin pie for the family chef who doesn't like pumpkin pie, but generally has to make one anyway, i.e., me. The consistency of this is more custard like then the paste I'm generally passed at Thanksgiving dinners and it makes all the difference. Still tastes like pumpkin though so substitute Butternut Squash puree if pumpkins just not your thing.
Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.
Source recipe: Sally's Baking Addiction
1 Store Bought Pie Crust
1 15 ounce can Pumpkin Puree
3 large Eggs
1 ½ cups light or dark Brown Sugar, packed
1 Tablespoon Cornstarch
½ teaspoon Salt
1 ½ teaspoons Ground Cinnamon
1 ½ teaspoons Ground Ginger
¼ teaspoon Ground Nutmeg
⅛ teaspoon Ground Cloves
⅛ teaspoon fresh Ground Black Pepper
1 cup Heavy Cream
¼ cup Milk
Preheat oven to 375 degrees. Place your store bought Crust in the oven to warm a little while you mix the ingredients.
In a medium bowl, whisk together 1 15 oz. can Pumpkin Puree, 3 large Eggs and 1 ½ cups packed Brown Sugar until well combined. Add 1 Tbs Cornstarch, ½ teaspoon Salt, 1 ½ teaspoons Ground Cinnamon, 1 ½ teaspoons Ground Ginger, ¼ teaspoon Ground Nutmeg, ⅛ teaspoon Ground Cloves, ⅛ teaspoon fresh Ground Black Pepper (so just like, ALL the ground spices basically), 1 cup Heavy Cream and ¼ cup Milk. Whisk everything together until the filling is smooth.
Take your warm crust out of the oven and pour the Pumpkin Filling in. Only fill the crust about 3/4 of the way up because it will rise. Bake the pie until the center is almost set, about 55-60 minutes. You may want to cover the edges of the pie around 25 minutes in so it doesn't get to brown. Start checking to see if its done around the 50 minute mark. The center will be very slightly jiggly when you take it out.
Transfer the pie to wire rack and allow to cool for 3 hours.