Velvety-Smooth Spiced Pumpkin Pie

  • 1 sheet rolled  perfect pie pastry
  • One 15 ounce can pumpkin purée (about 2 cups)
  • 3/4 cup packed light brown sugar
  • 3 eggs, lightly beaten
  • 1 1/4 cups half-and-half
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/4 tsp freshly ground nutmeg

Preheat your oven to 400º F. Place your pie pastry into a pie plate, pressing the sheet into the corners.  Trim, fold and crimp the edges of the pie pastry.  Line pie crust with foil or parchment and weight it using any kind of pie weights. Par-bake the crust for 10 minutes.  Remove weights and bake 5 minutes more.  Remove crust from oven and turn oven down to 350º F.  For the filling, whisk together the pumpkin, brown sugar, eggs, salt, half and half and spices.  Make sure the mixture is smooth and fully combined.  Pass the mixture through a fine mesh strainer to remove any lumps or impurities.  Fill pie crust with filling and bake for about 50 minutes.  The center of the pie should just barely jiggle when you move the pie and the edges should be set.  Let the pie cool completely before serving.  Serve with whipped cream!

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