Richard'S Pumpkin Pie

Name: Richard'S Pumpkin Pie
Ingredients: Nonstick vegetable oil spray; 1 Butter Pie Crust dough disk; 2 cups 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 1/2 cups heavy whipping cream

11 ingredients

3 steps

Ingredients

Nonstick vegetable oil spray
1 Butter Pie Crust dough disk
2 cups 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 1/2 cups heavy whipping cream

Directions

1

Position rack in bottom third of oven; preheat to 375°F. 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. 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°F. Reposition oven rack to center.
2

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.
3

Pour filling into warm crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack. DO AHEAD Can be made 1 day ahead. Cover and chill.