It’s a Great Pumpkin Pie, Charlie Brown!

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INGREDIENTS:

  • 1 Trade Joe’s pie crust
  • 15oz can (about 2 cups; 450g) pumpkin puree
  • 3 large eggs
  • 1 and 1/4 cups (250g) packed light or dark brown sugar
  • 1 Tablespoon (8g) cornstarch
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground or freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon fresh ground black pepper
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) milk (I used 2%.)
  • Egg wash: 1 large egg beaten with 1 Tablespoon milk

PREPARATION INSTRUCTIONS:

  • For the pumpkin pie filling:Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.
  • Preheat oven to 375°F.
  • Put pie crust in pie pan and decorate edges, as desired. Using pie weights, pre-bake the crust for 10 minutes.
  • Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
  • Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours.
  • Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 3 days.

*www.sallysbakingaddiction.com

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