No More Burnt Crusts, The Perfect Pumpkin Pie

Name: No More Burnt Crusts, The Perfect Pumpkin Pie
Total time: 4200 s
Yield: 8 servings
Cuisine: American
Ingredients: 15 oz (425 g) canned pumpkin; 12 oz (354 mL) evaporated milk; 1/2 cup (113 g) brown sugar; 4 (80 g) egg yolks; 1/4 cup (50 g) white sugar; 1 tsp (5 mL) vanilla; 1 tsp (2 g) cinnamon; 1/2 tsp (2.5 g) salt; 1/2 tsp (1 g) ginger; 1/2 tsp (1 g) allspice; 9 " pie crust

Jackson’s Job @Jacksonjob

No More Burnt Crusts, The Perfect Pumpkin Pie

Jackson’s Job @Jacksonjob

Saved

Ingredients

1 hour 10 mins

8 servings

15 oz (425 g)canned pumpkin
12 oz (354 mL)evaporated milk
1/2 cup (113 g)brown sugar
4 (80 g)egg yolks
1/4 cup (50 g)white sugar
1 tsp (5 mL)vanilla
1 tsp (2 g)cinnamon
1/2 tsp (2.5 g)salt
1/2 tsp (1 g)ginger
1/2 tsp (1 g)allspice
9" pie crust

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Steps

1 hour 10 mins

1

Preheat oven to 350F (180C.)
2

Blind bake a pie crust 15 minutes by filling with crumbled parchment paper and topping with rice, noodles or beans. Remove parchment paper and rice, bake an additional 5 – 10 minutes or until crust is a light golden brown
3

In a large bowl, combine all ingredients, mixing throughly with a whisk or fork. Pour mixture in pie shell.
4

Bake 45-60 minutes or until the center of the pie slightly wobbles when gently shaken or center temperature reaches 170F (77C.) It will finish setting as it cools.
5

Cool pie for 2 hours on counter. It is highly recommended to chill overnight in the refrigerator before serving to develop the flavors.
6

Immediately refrigerate any leftovers.