📖 Instructions

1. Prepare the Pie Crust (if homemade, otherwise skip to step 3): On a lightly floured surface, roll out your pie dough to an 11-inch circle. Carefully transfer it to a 9-inch pie dish. Trim the edges, leaving about a 1/2-inch overhang. Fold the overhang under and crimp decoratively with your fingers or a fork.
2. Blind Bake the Crust: Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are lightly golden. Remove the weights and parchment, then prick the bottom of the crust with a fork a few times. Return to the oven and bake for another 5-7 minutes, until the bottom is lightly browned. This step is crucial for a crisp crust and to prevent sogginess. Let the crust cool completely on a wire rack. Reduce oven temperature to 350°F (175°C) after this step.
3. Make the Pumpkin Filling: In a large mixing bowl, whisk together the canned pumpkin puree, granulated sugar, and light brown sugar until smooth. Make sure there are no lumps of sugar.
4. Add Spices and Vanilla: Stir in the pumpkin pie spice (or individual spices like cinnamon, nutmeg, ginger, cloves), a pinch of salt, and the vanilla extract. The vanilla is key here for that extra layer of flavor!
5. Incorporate Eggs: In a separate small bowl, lightly beat the large eggs. Gradually whisk the beaten eggs into the pumpkin mixture until just combined. Be careful not to overmix, as this can introduce too much air, leading to cracks in the pie.
6. Add Dairy: Slowly pour in the heavy cream and milk (or evaporated milk). Whisk gently until the mixture is completely smooth and uniform. Take your time with this step to ensure everything is well incorporated.
7. Pour into Crust: Pour the pumpkin filling into your cooled, blind-baked pie crust. You can do this right in the oven on the rack if you're worried about spills, pulling the rack out partially first.
8. Bake the Pie: Carefully transfer the pie to the preheated 350°F (175°C) oven. Bake for 50-65 minutes. Baking time can vary, so keep an eye on it.
9. Check for Doneness: The pie is done when the edges are set and slightly puffed, but the center 1-2 inches still have a slight, gentle jiggle when the pie is softly shaken. A thin knife inserted about an inch from the edge should come out clean. If the crust edges start to brown too much, you can cover them loosely with aluminum foil.
10. Cool Completely: Remove the pie from the oven and place it on a wire rack. Let it cool completely at room temperature for at least 3-4 hours, or ideally, overnight. This slow cooling helps prevent cracks and allows the custard to fully set. Do not cut into it until it's properly chilled, or it will be too runny.
11. Chill and Serve: Once cooled, cover the pie loosely with plastic wrap and chill in the refrigerator for at least 2 hours before serving. This pie is best when thoroughly chilled. Serve with a dollop of whipped cream, if desired. Enjoy!