Target: 6 × 4 inches · landscape

Pumpkin Pie

350 min · 8 slices

Ingredients

□ 1 unbaked 9-inch pie crust, chilled in a pie plate

□ 1 can (15 oz) pure pumpkin puree, not pumpkin pie filling

□ 3 large eggs, at room temperature

□ 3/4 cup packed light brown sugar

□

□ 1 tsp ground cinnamon

□ 1/2 tsp ground ginger

□ 1/4 tsp ground nutmeg

□ 1/8 tsp ground cloves

□ 1/2 tsp fine salt

□ 3/4 cup cold heavy whipping cream, for topping

□ 1 tbsp confectioners' sugar

□ 1/2 tsp vanilla extract

1. Heat oven to 425 F; weight and blind-bake the chilled shell for 15 minutes, then uncover and bake 5 minutes until dry.

2. Whisk pumpkin, eggs, brown sugar, spices, and salt smooth; add 1 1/4 cups evaporated milk, or use 1 cup heavy cream instead.

3. Fill shell; bake 15 minutes at 425 F, then 35 to 45 minutes at 350 F until the edge sets and center trembles.

4. Cool gradually on a rack for 2 hours; chill for 2 hours if serving cold.

5. Whip cream, confectioners' sugar, and vanilla to soft peaks; serve with each slice.

Cook’s note: A slight center tremble is the cue to stop baking; carryover heat finishes the custard.