A delightful pumpkin pie recipe with a unique twist to elevate its flavor and texture.
Preheat your oven to 375°F and position a rack in the center.
Preheating the oven ensures even cooking and a properly set crust.
Roll out the pie crust and fit it into a pie dish. Trim and crimp the edges as desired.
Chill the crust in the fridge for 15 minutes before baking to prevent shrinkage.
Line the crust with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove weights and bake for another 5 minutes.
Blind baking prevents the crust from becoming soggy when the filling is added.
In a mixing bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
Mixing the spices with the sugar first helps distribute them evenly in the filling.
Add the heavy cream, milk, eggs, and maple syrup to the pumpkin mixture and whisk until fully combined.
Ensure the eggs are at room temperature to prevent curdling.
Pour the filling into the pre-baked crust and smooth the top with a spatula.
Tap the pie dish gently on the counter to release any air bubbles.
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set but slightly wobbly in the center.
Cover the edges of the crust with foil if they brown too quickly.
Let the pie cool on a wire rack to room temperature before serving.
Cooling allows the filling to set properly for clean slices.
Serve slices of the pie with a dollop of whipped cream and enjoy.
Add a sprinkle of cinnamon on top of the whipped cream for extra flavor.
