Have You Tried Pumpkin Pie Like This?

By Sugar Spun Run · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line a metal 13x9 inch baking dish with parchment paper.
2. Put the flour, sugar, cornstarch and salt in a food processor and pulse several times to combine.
3. Scatter the cubed cold butter over the top and pulse in 1-second bursts until the largest pieces are no bigger than a chocolate chip.
4. Drizzle in the heavy cream and pulse in 1-second bursts until the dough is still crumbly but just holds together when pinched.
5. Press the crumbly mixture firmly and evenly into the bottom of the pan, then bake at 350°F (175°C) on the centre rack for 25 to 30 minutes, until light golden brown.
6. While the crust bakes, whisk together the pumpkin puree, brown sugar, vanilla, cinnamon, ginger, allspice, nutmeg and salt in a large bowl until fully combined.
7. Gently stir in the eggs one at a time, just until combined after each, without whisking or using a mixer so the filling does not crack.
8. Stir in the heavy cream until smooth and uniform.
9. When the crust is done, lower the oven to 325°F (165°C). Pour the filling evenly over the crust and bake on the centre rack for 28 to 30 minutes, until the edges are set and the centre is mostly set with only a slight jiggle.
10. Cool at room temperature for one to two hours, then refrigerate for at least 4 to 6 hours until fully set.
11. Slice and serve, topped with whipped cream if you like.

Summarized from Sugar Spun Run's video. Watch it for the details.

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