Servings: 10 people For the Pumpkin Pie: 1 pie crust, (1 disk or half of our pie crust recipe) 1 egg white , (to brush inside hot crust) 15 oz pumpkin puree, room temperature (Libby’s brand works best) 1 large egg, plus 3 egg yolks, room temp 1/2 cup light brown sugar, packed (break up any clumps before adding) 1/4 cup granulated sugar 1 tsp pumpkin pie spice 1/2 tsp cinnamon 1/2 tsp salt 1 tsp vanilla extract 12 oz evaporated milk, room temperature Whipped Cream 1 cup heavy whipping cream 3 Tbsp granulated sugar 1/2 tsp vanilla extract 1/2 Tbsp golden rum
Roll 1 chilled pie disk to a 12” diameter circle. Transfer to a 9” glass pie pan.
Fold the excess dough behind the crust under at the edge to build up the edge for crimping then crimp the edge. Cover with plastic wrap and freeze for 30 minutes or refrigerate 1 hour, which will help the crust bake more evenly without sliding down.
Preheat oven to 425˚F. Line the center of your chilled pie crust with a 9-10″ ring of crinkled up parchment paper and fill about 3/4 full with dry beans or pie weights. Bake 17 minutes or until edges are starting to turn golden.
Remove pie weights, prick the bottom of the crust all over with a fork, brush the inside of the pie crust with egg white and place back in the oven without weights for 5 minutes or until the center looks dry.X
The egg white creates a barrier so the filling doesn’t soak into the crust. Cool completely to room temp before adding the filling.