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Classic Pumpkin Pie
I found a bunch of different recipes that all sounded good but had subtle differences. I decided to take the simplest one and add some modifications I saw in the other recipes. I think it was the right choice.
  • 1 disk Our Favorite Pie Crust
  • All-purpose flour, for surface
  • 2 large eggs
  • 1 (15-oz.) can canned solid-pack pumpkin (about 2 cups)
  • 1 cup heavy cream
  • ¾ cup packed light brown sugar
  • ½ cup whole milk, room temperature
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ¼ tsp. kosher salt
  • Pinch of ground cloves
  • Sweetened Whipped Cream , for serving
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