Pumpkin Pie (made with lots of spices)

By Hklbrries

Ingredients

• 1 unbaked 9-inch pie crust, homemade or store bought
• 1 (15 ounce) can pumpkin puree
• 3/4 cup sugar
• 1 1/2 tsp cornstarch
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground mace
• 1 tsp pure vanilla extract
• 1 1/2 cups whole milk
• 2 extra-large eggs

Details

Servings 10

Preparation

Step 1

Position a rack in the center of the oven and preheat to 450 F.

Put the pumpkin, sugar, cornstarch, salt, cinnamon, cloves, ginger, nutmeg, allspice, mace and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Paddle at low-medium speed for approximately 2 minutes.

With the motor running, pour in the milk in two additions. Stop the motor, scrape the sides of the bowl with a wooden spatula, restart, and paddle for an additional 2 minutes. Add the eggs and paddle until absorbed, approximately 2 additional minutes.

Pour the mixture into a 9-inch pie crust in a pan and bake for 15 minutes, then lower the heat to 375 F and bake until a finger dabbed onto the surface emerges clean, 30 to 40 minutes.

Remove the pie from the oven and let cool for 1 to 2 hours. Slice and serve right away, or cover with plastic and refrigerate for up to 3 days.