Classic Pumpkin Pie

Ingredients

For the crust:

• 1 unbaked 9-inch pie crust

For the filling:

• 425 g pumpkin purée
• 2 large eggs
• 150 g brown sugar
• 50 g granulated sugar
• 240 ml heavy cream
• 120 ml milk
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 1 tsp vanilla extract

For decoration:

• Whipped cream
• A light dusting of cinnamon, optional

Instructions

1. Preheat the oven to 425°F (220°C).
2. Place the pie crust in a 9-inch pie dish and shape the edges.
3. In a large bowl, whisk the pumpkin purée, eggs, brown sugar, granulated sugar, vanilla, spices, and salt until smooth.
4. Add the heavy cream and milk and whisk until completely combined.
5. Pour the filling into the prepared crust.
6. Bake at 425°F (220°C) for 15 minutes.
7. Reduce the temperature to 350°F (175°C) and continue baking for approximately 40–50 minutes.
8. The edges should be set while the very center still has a slight jiggle.
9. Cool completely at room temperature, then refrigerate for at least 4 hours before serving.
10. Decorate with whipped cream and a little cinnamon