Ingredients
- Homemade all-butter pie dough
- egg wash (1 large beaten egg with 1 tablespoon water)
- 1 Ib (16 oz) of fresh roasted pumpkin (run it through the blender or food processor until smooth) OR a 15 oz. can (425g) of pureed pumpkin
- 3 large eggs
- 1 and 1/4 cup (300 ml) heavy cream
- 1 and 1/4 cup packed light brown sugar
- 1 teaspoon molasses
- 2 tablespoons (16g) arrowroot starch powder (or cornstarch)
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground cloves
Instructions
- Preheat oven to 325 °F (162 °C)
- Roll out chilled pie dough with a rolling pin. Aim for an even pie dough thickness that is just enough to cover your pie dough plate. Flute or crimp the pie dough edges around the pie plate as desired. Set aside.
- Make filling. Thoroughly whisk eggs, heavy cream, arrowroot starch powder, canned pumpkin, brown sugar, molasses, salt, cinnamon, ginger, nutmeg, black pepper, and cloves for 1-2 minutes.
- Pour filling into pie plate. Add foil (or silicone pie crust shields) around the edges of the pie plate if you are using a rimmed pie plate.
- Bake for 60 minutes. The center should be only slightly wobbly.
- Once out of the oven, set aside to cool for 90 minutes on a wire rack (if you have one) and then place in the fridge for 2 hours before serving.
- Serve with homemade whipped cream and a dash of nutmeg for garnish.
Notes
Special equipment: a deep pie dish is optimal as the pumpkin pie will rise during baking (and then fall). Silicone pie crust shields are helpful as well. If you do not have this available, foil works great as well.
Do not par bake your pie crust. It will lead to an overly browned crust due to the longer baking time.
Watch your pie like a hawk after the 50 minute mark to ensure you don’t have any deep cracking throughout your pie. Over-baking will lead to a cracked pie surface, but this should be less likely since we’re baking the pie at 325 °F (162 °C)
A note about spices: you can also add allspice in lieu instead cloves, but I prefer the sharper bite from cloves. You can also substitute mace for nutmeg for a slightly sweeter and milder effect.