Pumpkin Pie

Serves 8

1/2 recipe Perfect Pie Crust (see instructions below)*

15 oz. canned unsweetened pumpkin purée (about 2 cups)

3/4 cup light brown sugar

3 eggs, lightly beaten

1 ¼ cups half-and-half

1 ½ tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. allspice

1/4 tsp. ground nutmeg

1/2 tsp. salt

*A note about gluten: Use Wholly Wholesome Gluten-Free Pie Shells in place of the Perfect Pie Crust to make this recipe gluten free.


Follow instructions for Perfect Pie Crust (click here for recipe). On a lightly floured surface, roll one piece of chilled dough with a rolling pin into a 12" circle about 1/8" thick. Transfer dough to a 9" pie plate, trimming edges to leave about 1" over the edge. Tuck overhanging dough underneath itself to form a thick edge that is even with the rim; flute the edge, if desired. Freeze crust 30 min. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack in a preheated 400° oven until set (about 20 min.). Remove from the oven; remove parchment and beans. Continue baking until crust is light golden-brown (about 10 min. more). Cool on a rack. Lower the oven temperature to 350°. In a large mixing bowl, whisk together pumpkin, brown sugar, eggs, half-and-half, spices and salt until smooth. Return pie shell to the baking sheet; pour in the filling. Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose (about 50-60 min.). If the edge of the crust get very dark, cover edges only with aluminum foil. Cool on a rack. Serve at room temperature or slightly warm.

Note: You can substitute any prepared pie crust dough recipe or refrigerated prepared pie crust for the Perfect Pie Crust recipe. If prepared with Wholly Wholesome Gluten-Free Pie Shells, bake the shell 16-20 min. until golden-brown and firm; this recipe will fill 2 Wholly Wholesome Gluten-Free Pie Shells and take slightly less time to bake (30-40 min.).