Pumpkin Pie

If using a raw pie shell, line it with parchment and fill with pie weights or dried beans. Bake at 190°C for 15 minutes. Remove weights and parchment and bake a further 5 minutes until the base is just set and dry, but not browned. This par-baking prevents the classic soggy bottom. Cool slightly before filling.

In a large bowl, whisk together the pumpkin puree and brown sugar until no lumps remain. Add the spice blend, salt, and vanilla and whisk to combine. In a separate bowl, whisk the eggs and extra yolk until smooth, then add the heavy cream and whisk to combine. Pour the egg-cream mixture into the pumpkin mixture and whisk until completely smooth. Do not over-whisk or you will incorporate air that causes cracking during baking.

Pour the custard into the par-baked shell, filling to within 5mm of the top edge. Tent the crust edges with foil or a pie shield. Bake at 165°C for 50–60 minutes until the edges of the custard are set but the center 5cm still jiggles when the pie is gently shaken. Remove and cool completely at room temperature for 2 hours, then refrigerate.

Cool the pie on a wire rack at room temperature for 2 full hours. Do not refrigerate immediately — rapid temperature change causes cracking. After 2 hours, refrigerate uncovered for at least 2 hours before slicing. The filling must be completely cold before cutting — warm pumpkin pie filling is still technically liquid and will collapse when cut.