15ouncescanned pumpkinLibby’s brand consistently rates the best
1cuphalf and halfI won’t judge you for swapping a can of evaporated milk if you must. 🙂
Instructions
Prepare pie crust according to directions, roll and plate. Keep covered in refrigerator or freezer. I prefer freezer since it is going to be partially baked.
Preheat oven to 425
Partially bake the crust (I’m sorry). There is a longer tutorial under crust recipes here on this site. Line cold (preferably frozen) pie crust with foil, fill with pie weights, beans or rice. Bake for 20 minutes. Carefully remove foil and return to oven to bake for another 8-10 minutes until bottom crust is just starting to brown. Let cool completely.
Turn the oven down to 325 (or your preferred baking temperature)
In a small bowl, mix sugars, ginger, spices, flour and salt together. I like to rub the fresh ginger into the sugar to make it really aromatic.
In a medium bowl, whisk canned pumpkin to break it up. Add eggs one at a time, incorporating completely.
Add the sugar/spice mixture and blend well.
Gently stir in the half-and-half until combined and mixture is homogenous. Tip I received from a reader: King Arthur suggests letting the mixture rest in the refrigerator overnight to let the flavors meld. Great idea if you want to do this ahead of time.
Bake with your chosen method. For this recipe, I am going to do the low and slow method at 325 for 40-50 minutes. No matter which method you use, remove the pie when there is still an ever so slight jiggle in the middle. This will help prevent cracking when it cools. The pie will continue to cook once it’s removed from the oven.
Let cool completely and store covered in the refrigerator for up to three days.