Homemade Pumpkin Pie from Scratch

Directions

1. Prepare a homemade pie crust following your favorite recipe, then fit it into a pie dish and flute the edges. Place the crust in the fridge to chill while you work on the filling.
2. In a medium saucepan over medium heat, stir together the pumpkin puree, brown sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, black pepper, and salt. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring now and then. Take the pan off the heat and let it cool down.
3. Set your oven to 425°F and position a rack on the lowest shelf.
4. In a mixing bowl, whisk the heavy cream, eggs, and vanilla extract until combined. Pour the cooled pumpkin mixture into the cream mixture and whisk until smooth.
5. Gently pour the filling into the chilled unbaked crust. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and continue baking for 30 to 40 minutes, until the pie is set. After the pie has been at 350°F for 20 minutes, check the crust edge and add a shield if it's browning too fast.
6. The pie is done when the outer edges puff up slightly (about 2 to 2.5 inches from the rim) and the center has a gentle wobble. Other tests: the crust should be golden; a toothpick inserted in the center comes out clean or with a few moist crumbs; or an instant-read thermometer reads 175–180°F in the middle. Once done, remove from the oven and cool on a wire rack at room temperature.