Classic Pumpkin Pie

Method

1. 1

   Step 1

   Position an oven rack in the lower third of the oven and place a heavy rimmed baking sheet on it. Heat the oven to 425°F (220°C / Gas 7), allowing at least 20 minutes for the oven and baking sheet to heat thoroughly.

2. 2

   Step 2

   Fit the pastry into a 9-inch (23 cm) metal pie pan about 1½ inches (4 cm) deep, unless it is already in a pan. Fold any overhanging pastry underneath itself, crimp the rim and refrigerate for 10 minutes while you make the filling; do not prick the base.

3. 3

   Step 3

   In a large bowl, whisk the pumpkin purée, brown sugar, spice and salt until smooth and evenly combined. Whisk in the eggs one at a time, mixing just until incorporated rather than beating in lots of air.

4. 4

   Step 4

   Gradually whisk in the evaporated milk until the filling is uniform, scraping the bottom and sides of the bowl with a spatula. Pour into the chilled pastry shell, leaving about ¼ inch (6 mm) of space below the pastry rim to prevent overflow.

5. 5

   Step 5

   Carefully set the pie on the hot baking sheet and bake for 15 minutes. Without opening the oven door, reduce the temperature to 350°F (180°C / Gas 4) and continue baking for 35–45 minutes.

6. 6

   Step 6

   Check the pastry rim after 20 minutes at the lower temperature and loosely cover it with foil if it is already golden brown. The pie is ready when the edges of the filling are set and the central 2 inches (5 cm) wobble gently as one piece, rather than ripple like liquid; an instant-read thermometer inserted into the center should register 175°F (79°C).

7. 7

   Step 7

   Transfer the pie to a wire rack and cool for about 2 hours, then refrigerate until serving. The custard will finish setting as it cools; for especially neat slices, chill for at least 2 additional hours.

8. 8

   Step 8

   Just before serving, whisk the chilled cream in a medium bowl for 1–3 minutes, until it forms soft peaks that gently fold over. Cut the pie into 8 slices with a sharp knife, wiping the blade between cuts, and serve each slice with a spoonful of cream.