Pumpkin Pie Classic

Classic Pumpkin Pie Recipe that will not disappoint.

Ingredients:

• Homemade Pie crust can be found in our pecan pie recipe here
• egg wash: 1 large egg beaten with 1 Tablespoon milk
• one 15-ounce can (425g) pumpkin puree
• 3 large eggs
• 1 and 1/4 cups (250g) packed light or dark brown sugar
• 1 Tablespoon cornstarch
• 1/2 teaspoon Hanna's Sea Salt Granulated
• 1 and 1/2 teaspoons Hanna's ground Cinnamon Saigon or Ceylon
• 1/2 teaspoon Hanna's ground Ginger
• 1/4 teaspoon Hanna's ground or freshly grated Nutmeg
• 1/8 teaspoon Hanna's ground cloves
• 1/8 teaspoon fresh ground Hanna's black peppercorns
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) 2% or whole milk

Directions:

1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust: On a lightly floured work surface, roll the dough out into a 12-inch circle. Carefully place the dough into a pie dish. Push the crust with your fingers, making sure it’s tightly pressed into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute the edges with your fingers.
3. Bake the crust: Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for about 8-10 minutes. Carefully remove the parchment paper/pie weights.
4. Make the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined.
5. Pour pumpkin pie filling into the warm crust. Only fill the crust about 3/4 of the way up. Bake the pie until the center is almost set, about 50-60 minutes. A small part of the center will be wobbly—that’s ok. After about 25-30 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/dark.
6. Once done, transfer the pie to a wire rack and allow to cool completely for at least 2 hours before garnishing and serving.
7. Decorate with sugared cranberries and pie crust leaves (see note). Serve pie with fresh whipped cream if desired, yum!
8. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Note: if you have some pie crust left over, you can shape them into small leaves for decorating. You will cook these n a baking tray in the oven when you are pre-cooking your crust. usually cooks for about 10-15 min.