A delightful twist on the classic pumpkin pie, featuring a creamy texture and a perfect blend of spices.
Preheat your oven to 425°F (220°C).
Preheating the oven ensures even cooking from the start.
In a mixing bowl, whisk together the eggs until smooth.
Whisking the eggs thoroughly helps achieve a smooth filling texture.
Add the pumpkin puree, spices, salt, and brown sugar to the eggs, and mix until well combined.
Mixing the spices with the sugar before adding can help distribute them evenly.
Stir in the heavy cream and milk until the mixture is smooth.
Ensure the cream and milk are at room temperature to prevent curdling.
Pour the filling into the unbaked pie crust, spreading it evenly.
Place the pie dish on a baking sheet to catch any spills during baking.
Bake the pie at 425°F (220°C) for 15 minutes.
Starting at a high temperature helps set the crust.
Reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until a knife inserted near the center comes out clean.
Cover the edges of the crust with foil if they brown too quickly.
Let the pie cool completely on a wire rack before serving.
Cooling allows the filling to set properly for clean slices.
Serve slices with a dollop of whipped cream or a sprinkle of cinnamon, and enjoy!
Adding a garnish enhances both the flavor and presentation.
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