What makes a perfect pumpkin pie? The kind of pumpkin pie that a pumpkin-pie-hater will actually like! This delicious pie should grace your table this year!
Parbake your crust in a 9" deep dish pie plate. Let cool for ten minutes.
Use a food processor to combine the pumpkin, brown sugar, and all four spices until smooth. Next add the eggs, one at a time, pulsing briefly after each addition. Add the cream and syrup and pulse just until smooth.
Pour filling into crust and bake 60-65 minutes or until puffed around the edge and firm in the center.
Let pie cool completely on a wire rack. Refrigerate for about an hour after cooled.
Whipped Topping
Beat heavy cream with powdered sugar until firm peaks form and spread on top of pie. Optionally, you can sprinkle with a little cinnamon sugar for garnish.
Keep refrigerated until ready to serve.
Notes
I've put together a pie resource of sorts with all sorts of pie crust recipes, homemade pie fillings and spice mixes, resources for pie making success, recipes for cream pie, fruit pie, holiday pie and even slab pies! You can see all of the pie, crust and mix recipes here.