An iconic American Thanksgiving custard. The alchemy lies in the suspension of rich pumpkin puree and aromatic baking spices within an egg-and-dairy matrix, baked gently in a flaky crust to achieve a smooth, slightly trembling set without curdling.
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Blind the crust (Optional but recommended). Line the unbaked crust with parchment and fill with pie weights. at 400°F (200°C) for 15 mins . Remove weights and 5 more mins. Cool.
Prepare the custard. In a large bowl, vigorously whisk the eggs and brown sugar until smooth and slightly lightened.
Spice infusion. Whisk in the pumpkin puree, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves until completely homogenous.
The Dairy. Slowly pour in the heavy cream and milk, whisking gently to combine without creating too many air bubbles on the surface.
Assemble. Pour the liquid custard into the prepared pie crust. If the crust is unbaked, ensure it is cold before pouring.
. at 425°F (220°C) for 15 minutes . Then, reduce the temperature to 350°F (175°C) and for another 35-40 minutes .
The Jiggle Test. The pie is done when the edges are puffed and slightly cracked, but the center (about 2 inches) still jiggles like gelatin when the pan is tapped. Do not until the center is completely firm, or it will crack and become rubbery as it cools.
Cool. Transfer to a wire rack and cool completely (at least 3 hours ) to allow the custard to set firmly before slicing.
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