Ingredients:

  • 1 unbaked 9-inch deep-dish pie crust (400g)
  • 1 can (15 oz / 425g) pumpkin puree
  • 3 large eggs (150g)
  • 3/4 cup (150g) granulated sugar
  • 1 tsp (5g) pumpkin pie spice

Instructions:

  1. Preheat your oven to 425°F (218°C). Place the unbaked crust into the pie pan, pressing it firmly against the edges and pricking the bottom with a fork to prevent air bubbles.
  2. In a large bowl, whisk together the pumpkin puree, eggs, sugar, and pumpkin pie spice until the mixture is completely smooth and the sugar has dissolved.
  3. Pour the filling into the crust, smoothing the top with a spatula.
  4. Bake at 425°F (218°C) for 15 minutes to set the crust edges, then reduce the oven temperature to 350°F (175°C) and bake for another 35–40 minutes.
  5. Remove from the oven when the edges are set but the center has a slight jiggle. Cool completely on a wire rack for at least 2 hours to stabilize the custard.