The Cake Boss’s Pumpkin Pie

By carvalhohm

Ingredients

• 1 can (15 ounces) pumpkin puree (I like Libby’s Pure Pumpkin)
• 3 ⁄4 cup granulated sugar
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 14 teaspoon ground mace
• 1 teaspoon pure vanilla extract
• 1 1/2 cups whole milk 2 extra-large eggs, at room temperature
• 1 unbaked 9-inch pie crust, store bought or homemade

Details

Servings 1
Adapted from rd.com

Preparation

Step 1

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

2. 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.

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

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

5. 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.