The Best Pumpkin Pie Recipe
After years of trying different recipes, I've finally found the best pumpkin pie recipe! This pie is rich and decadent, with a secret ingredient that really makes the flavor shine, Recipe and more at The Alchemist.
The Best Pumpkin Pie Recipe
This makes one deep dish 9 or 10 inch pie
Ingredients
Pie crust - deep dish 9 or 10 inch - Frozen or homemade, may I recommend my Best All Butter Pie Crust recipe, it's amazing. If you use it you only need half of a recipe. Either freeze the other half, or just halve it.
3 large eggs
3 large egg yolks
3/4 cup (165 g.) Dark Muscovado Sugar, packed - see note above about this
1/4 cup (54 g.) brown sugar, packed
2 Tablespoons molasses
1 - 15 oz. can of pumpkin puree - NOT pumpkin pie filling
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. freshly ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. fine salt
1 cup (8 oz. or 236 ml.) heavy cream
1/2 cup (4 oz. or 118 ml.) whole milk
3 tsp. pure vanilla extract
3 Tablespoons unsalted butter, melted
Directions
Have your pie crust ready in a deep dish 9 or 10 inch dish, glass or Pyrex is best. Preheat the oven to 400 degrees Fahrenheit, 200 degrees Celsius, Gas Mark 6. Put a cookie sheet in the oven to preheat in the bottom third of the oven.
In a large bowl, add the eggs, egg yolks, both sugars and the molasses, whisk it together. Add the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt and stir it all together with a large spoon. Whisk in the heavy cream, milk, and vanilla. Strain the mixture through a strainer set over another bowl. Whisk in the melted butter.
Remove the cookie sheet from the oven. Place the pie crust on the preheated cookie sheet. Now pour the filling inside the pie crust, place back in the oven and bake for 15 minutes. Then turn down the oven to 300 degrees Fahrenheit, 150 degrees Celsius, Gas Mark 2 and bake another 60-70 minutes. It's done when the center is set and it's no longer jiggly in the middle.
Let it cool on a wire rack for at least an hour. Serve slightly warm, room temperature, or cold, topped with freshly whipped cream, if desired. Cover and refrigerate the leftovers.
I hope you love this recipe as much as I do! Happy Baking!