Pumpkin Pie

Pie Crust - If using homemade pie crust, blind bake it per the Pie Crust recipe and fill crust straight after removing from oven.

Pie Crust - If using store bought, blind baking is not necessary (but if you want to, follow the Pie Crust recipe).

Pie Filling - Preheat oven to 170°C / 335°F (150°C fan).

Pie Filling - Place pumpkin, sugar, salt and spices into a saucepan over medium heat. Once you see steam, cook, stirring regularly, for 5 minutes (this removes excess moisture and lets spices bloom).

Pie Filling - Remove from stove and scrape into a bowl. Add cream, whisk.

Pie Filling - Whisk eggs in one by one, mixing just enough to incorporate. If you whisk vigorously for ages, it will aerate the mixture, leading to cracks.

Pie Filling - Pour into Pie Crust, transfer to oven.

Pie Filling - Bake 45 – 55 minutes or until the centre is set but still has a slight jiggle and the toothpick inserted into the middle comes out clean but damp (if it still has pumpkin batter, keep cooking). (Note 2)

Pie Filling - Cool completely for 4 hours+ before cutting to serve. Serve with cream and dusting of cinnamon or nutmeg if desired!