thanksgiving is perfect time to serve up this easy deep dish pumpkin pie!
Keyword: pumpkin pie
1 1/2cupsgranulated sugar
2 1/2teaspoonspumpkin pie spice
2 15ouncecans pumpkin puree
2cupshalf and half
1recipe for the very best pie crust
Preheat oven to 425 degrees.
Roll out dough and line a 9-inch deep dish pie plate. Crimp the edges and set aside.
Add the sugar, pumpkin pie spice, kosher salt, eggs, pumpkin puree and half and half to the pitcher of a blender. Blend until smooth.
Pour the filling mixture into the pie shell.
Transfer the pie to the oven and bake for 15 minutes. Do not open the oven door. Turn the heat to 350 degrees and continue to bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Turn off the oven and allow the pie to cool in the oven for 15-20 minutes. Transfer to a wire rack and cool completely.
Top with whipped cream, if desired. Serve immediately or refrigerate for up to 2 days.
Cooling the pie in the oven after turning off the heat allows the custard to start to cool slowly which helps to reduce the amount of cracking in the pie. You can transfer immediately to a wire rack to cool if you'd like but the pie will cool more quickly increasing the chance of cracking. (Which can always be covered with whipped cream.) :-)