Prepare your pie crust, set in the fridge as per the recipe and then form the crust in the pie plate, pricking the bottom of the crust and set back in the fridge for 30 minutes.
Add pie weights to the crust and drape foil over to prevent browning, bake for 15 minutes. Remove the foil and bake another 6-8 minutes.
Meanwhile, In a large pot, mix the pumpkin, salt sugars and spices. Turn the heat to medium and bring to a simmer, cooking for 5 minutes, stirring constantly. Remove the pie from the oven.
Add the heavy cream and half and half, stirring for another minute over medium to medium high heat until sputtering and popping as a simmer.
In a bowl, beat the eggs until smooth. Add a tablespoon of the pumpkin to the eggs while stirring then slowly pour the eggs into the pumpkin and stir again. Pour the entire mixture into a baked pie shell.
Bake at 400 for 25 minutes then immediately turn the heat down to 350 degrees and continue baking for 10 minutes or until the pie is puffed up and barely moves in the center. The edges will probably be a little cracked. You may want to place tin foil around the crust the last 20 minutes if it it getting too brown.
Place the pie on a wire cooling rack and allow to sit without touching for 2 hours to set up.
Serve with fresh whipped cream or powdered sugar.
This pie crust recipe makes enough for two pie crusts, so you'll only use half the dough to make this pumpkin pie. Wrap the other half in plastic wrap and place in a ziploc bag and store in the freezer.Keep pie in the refrigerator
Classic Pumpkin Pie
Amount Per Serving (1 g)
Calories 314Calories from Fat 171
% Daily Value*
Saturated Fat 10g63%
Vitamin A 550IU11%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.