Deep Dish Pumpkin Pie (How Much Filling for Your Pan)
A classic deep dish pumpkin pie with a par-baked crust — plus exactly what to do when your pie pan isn't as deep as the recipe expects.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at themom100.com.
Cooking tools:
- Pie dish
- Pie weights
- Aluminum foil
- Cooling rack
- Mixing bowl
- Whisk
- Baking sheet
- Oven
- Ramekin
- Measuring cup
- Kitchen scale
- Pie crust shield
- Baking dish
- Water
- Measuring spoon
- Pastry brush
Ingredients
- 1 frozen 9-inch deep dish pie crust ((or use your favorite pie crust recipe))
- ½ cup brown sugar ((light or dark))
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 (15-ounce) can canned pumpkin ((not pumpkin pie filling))
- 3 large eggs ((lightly beaten))
- 1 ½ cups half-and-half
- Vanilla ice cream or Sweetened Whipped Cream ((to serve))
- Pastry Leaves for decorating ((optional; see Note))
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