Ingredients
1pie crust,for a 9 inch pan
15ozpumpkin puree,1 can
¾cupbrown sugar,packed
¾tspground cinnamon
¼tspground nutmeg,freshly grated recommended
¼tspkosher salt
⅛tspground cloves
3eggs
1¼cupsheavy cream
whipped cream,for serving, optional
Preparation
Place the pie crust in a 9 inch pie pan.
Preheat the oven to 425 degrees F.
Place the pumpkin puree in a food processor along with the brown sugar, cinnamon, nutmeg, salt and cloves. Pulse to combine.
Add the eggs one at a time, pulsing after each addition.
Gradually add the cream in a thin stream, processing just until blended. Process for 5 seconds longer.
Pour the filling into the crust, then place the pie on a sheet pan.
Bake for 15 minutes, then reduce the oven temperature to 350 degrees F.
Bake the pie for an additional 40 to 50 minutes or until the center is just set and a toothpick inserted into the filling comes out clean.
Cool the pie on a rack.
Cut the pie into slices, then top with whipped cream.
Serve, and enjoy!
