The Pumpkin Pie That Will Ruin All Other Pumpkin Pies 

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This pumpkin pie is so good, it will ruin all others. Creamy, perfectly spiced, and surprisingly easy. Prepare to be amazed!

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Ingredients – Pumpkin puree – Eggs – Heavy whipping cream – Whole milk – Light brown sugar – Cornstarch – Ground cinnamon – Ground ginger – Ground cloves – Allspice – Ground nutmeg – Salt – Pie crust

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Preheat oven to 375°.

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Whisk combine pumpkin puree, eggs, heavy whipping cream, milk and brown sugar until smooth.

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Add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.

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Pour the filling into the unbaked pie crust. Bake at 375° for 50-60 minutes.

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Halfway through baking, check on the pie and loosely tent with foil or use pie protectors to prevent over-browning of the crust.

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The pie is done when the center jiggles just a bit when you wiggle the pan. The pie will continue to set up as it cools.

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Cool pie on a wire rack for at least 2 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving.

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Follow along to learn more about making this creamy pumpkin pie recipe.

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