Pumpkin Pie

This is a rich, spicy pumpkin pie that slices well and has a bright
flavor. Two hints for a better result: Mix the filling together a
day in advance to give the spices a chance to blend, and be sure
to remove the pie from the oven while the center is still wobbly;
overcooking it will cause the filling to crack.

PREP BAKE T O TA L YIELD

 30 mins 45 to 50
mins
1 hr 15
mins
one 9" pie

Ingredients
Filling
1/2 cup (99g) granulated
sugar
1/2 cup (106g) light brown
sugar or dark brown sugar,
packed
1 tablespoon King Arthur
Unbleached All-Purpose Flour
1/2 teaspoon table salt
1 teaspoon ginger*
1 teaspoon cinnamon*
1/2 teaspoon nutmeg*
1/8 teaspoon cloves*
1/8 teaspoon freshly ground
black pepper, optional
3 large eggs, beaten
2 scant cups (425g) or one
15-ounce can pumpkin purée
1 1/4 cups (283g) light
cream or evaporated milk
Instructions
1 In a large mixing bowl, whisk together the sugars, flour, salt,
and spices.
2 In a large measuring cup, beat together the eggs, pumpkin,
and cream or evaporated milk. Whisk into the dry
ingredients. For best flavor, cover and refrigerate the filling
overnight before baking. (This will allow the spices' flavor to
blend.)
3 Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll
the pie dough out to a 13" circle, and transfer to the pan.
Crimp the edges above the rim; this will give you a little
extra headroom to hold the filling when it expands in the
oven. Refrigerate the crust while the oven preheats to
400°F.
4 When the oven is hot, place the pie pan on a baking sheet
to catch any drips. Pour the filling into the unbaked pie
shell.
5 Bake for 45 to 50 minutes, until the filling is set 2" in from
the edge. The center should still be wobbly. Remove the pie
from the oven and cool on a rack; the center will finish
cooking through as the pie sits. Store leftover pumpkin pie,
covered, in the refrigerator for up to five days.

*Substitute a generous 2 1/2

teaspoons Pumpkin Pie
Spice for the spices listed, if
Tips from our Bakers
desired.  Pumpkin pie filling is basically a custard; the eggs in the
filling will continue cooking as the heat from the edge of the
Crust pie moves toward the center, which is why it's important to
remove the pie from the oven before the center is
Use your favorite single pie

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:
 Use your favorite single pie
crust recipe, or our Classic
Single Pie Crust*
*Try replacing 1/4 cup (30g) of
the all-purpose flour in your
pastry with 1/4 cup (35g)
cornmeal for additional texture.
We're here to help. King Arthur Baker's Hotline: (855) 371 2253
https://www.kingarthurbaking.com/recipes/pumpkin-pie-recipe
:
completely set. Leaving it in the oven too long will cause the
eggs to overcook, tightening the proteins and causing the
pie to crack in the center.
 For a Masala Pumpkin Pie, make these changes to the spice
mixture for the filling: decrease cinnamon to 1/2 teaspoon,
increase ground cloves to 1/4 teaspoon and black pepper to
1/2 teaspoon. Add 1/2 teaspoon each ground coriander and
turmeric, and 1/4 teaspoon each ground cardamom and
cumin.
 This recipe makes enough filling to generously fill a 9" pan
that's at least 1 1/2" deep. If your pan isn't quite that big, you
can bake any leftover filling in custard cups; it will take 25 to
30 minutes to cook.
 To dress up this pie with our Light Spice Holiday Cookies,
cut out and bake the cookies according to the recipe
instructions. Cool the baked cookies and place them around
the perimeter of the cooled pie.
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