Serves: 8 – 10 | Prep: 10 min | Cook: 55 – 60 min | Ready: 1 hr 10 min
1 deep dish pie crust
1 15 oz. can pumpkin puree
3 large eggs
1 1/4 c. dark brown sugar, packed
1 T. cornstarch
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. fresh ground black pepper
1 c. heavy cream
1/4 c. milk
*If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you’d like.
**There should be enough pie filling to make 2 pies when using “regular sized” pie crusts.
Bake pie crust as per package directions.
Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined.
Preheat oven to 375°F.
Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up.* Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok.
After 25 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. Check for doneness at minute 50, and then 55, and then 60, etc.
Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours.
Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.