Pumpkin Pie
Serves 8
20 mins prep
60 mins cook
80 mins total
Once you make my pumpkin pie, you will never go back to store-bought again. This recipe is so foolproof and easy, even a rookie baker can pull this off.
<strong>Whipped cream</strong>
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Transfer the pie shell to a baking sheet and let it defrost for 15 minutes.
Preheat the oven to 425F.
In a big mixing bowl add the whole egg, egg yolks, granulated sugar, brown sugar, pumpkin purée, heavy cream, vanilla, pumpkin pie spice, and salt and whisk well to combine.
Once the pie shell is defrosted, prick the bottom with a fork. Pour the pumpkin filling into the pie shell, to the rim. Bake for 15 minutes at 425F.
After 15 minute, reduce the heat to 375F and bake for another 35 to 45 minutes or until a toothpick inserted in the center of the pie comes out clean. (Mine took a total of 1 hour).
NOTE: If the top of the crust becomes too dark while baking your pie, just cover it with a thin strip of aluminum foil.
Let the pie rest for 1 hour or until it reaches room temperature. Serve with fresh whipping cream and store any leftovers in the refrigerator for up to 4 days. Enjoy!
Whipped Cream Topping
Add the cold whipping cream and sugar to a bowl. Whisk with a hand mixer for 1 to 2 minutes or until stiff peaks form. Serve fresh and enjoy.
