Pumpkin Pie with Black Pepper
A cozy, elevated take on pumpkin pie featuring a pinch of black pepper to deepen the flavor and complement the warm spices.
Equipment
- - 9-inch pie plate
- Rolling Pin
- Parchment paper
- - Pie weights or beans
- Mixing bowls
- Whisk
- Fine mesh strainer
Ingredients
- **For the Pie Crust**
- - 1 homemade or store-bought 9-inch pie crust
- - All-purpose flour for rolling
- **For the Filling**
- - 1 can 15 oz pumpkin puree or 425g strained homemade puree
- - 1½ cups packed brown sugar
- - 3 large eggs
- - 1 tbsp cornstarch
- - ½ tsp salt
- - 1½ tsp cinnamon
- - ¼ tsp ginger
- - ¼ tsp nutmeg
- - ⅛ tsp cloves
- - ⅛ tsp black pepper
- - 1 cup heavy cream
- - ¼ cup whole milk
Instructions
- Preheat oven to 375°F.
- Roll dough and fit into pie plate. Crimp edges.
- Line with parchment and weights. Bake 10 minutes. Remove weights. Prick crust. Bake 7 more minutes.
- Whisk pumpkin, sugar, and eggs. In another bowl, combine spices, salt, and cornstarch. Add to pumpkin mix.
- Stir in cream and milk.
- Pour into crust. Bake 55–60 minutes.
- Cool completely before serving.
Notes
Let pie cool fully for the best slice! Strain homemade pumpkin thoroughly.