Over the years, I have made more pumpkin pies than I can count. I've developed dozens of recipes, with slightly different variations: from a cookie-crumb crust to a ginger streusel.
But which is my favorite? The following. The spices are just right. The filling is creamy yet firm.
If you don't want to make your own crust, use a deep dish frozen crust. Place it on a baking sheet. Bake it in the bottom third of the oven at 425 degrees for the first 10 minutes, then reduce the heat to 350 and bake until set.
Perfect pumpkin pie
Makes 8 to 10 servings
Nonstick vegetable oil spray
crust for 1 9-inch pie
1 can (15 ounces) pure pumpkin
3/4 cup (packed) golden brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
pinch of ground cloves
3 large eggs
1 1/4 cups heavy whipping cream
Position rack in bottom third of oven; preheat to 375 degrees. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Roll out dough on floured surface to 13-inch round. Transfer to prepared dish. Fold edges under and crimp, forming high border. Line crust with foil; fill with dried beans to keep crust flat.
Bake 15 minutes. Remove foil and beans. Bake until edges are light golden, pressing crust with back of fork if bubbles form, about 7 minutes.
Cool 10 minutes. Reduce oven temperature to 350 degrees. Reposition oven rack to center.
Puree pumpkin in processor. Mix in next 6 ingredients. Add eggs 1 at a time, pulsing after each addition. Gradually add cream, processing just until blended. Process 5 seconds longer.
Pour filling into warm crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack. Can be made 1 day ahead. Cover and chill.
Robin Davis is food editor of The Columbus Dispatch. She oversees the Food section, published each Wednesday, which features recipes, question-and-answer columns and reviews of cookbooks, wines and local eateries.