Pumpkin pie is a custard-type pie that bakes most easily in the convection oven at a steady temperature. Because ovens can vary, if your pie gets too dark too soon, reduce the oven temperature by another 25 degrees. The pie is done when a knife inserted just off center comes out clean and the center of the pie still jiggles but is not liquid. This will be in 10 to 15 minutes less time than if baked in a conventional oven. I prefer pumpkin pie chilled rather than hot from the oven, which allows me to bake it a day in advance.
Recipe information
Yield
makes one 9-inch pie
Ingredients
Preparation
Step 1
Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection bake at 350°F.
Step 2
Make the pastry and roll it out to line a 9-inch pie pan.
Step 3
Measure the brown sugar, salt, pie spice, eggs, pumpkin, and cream into a large bowl. With a whisk, stir all the ingredients together until smooth and well blended.
Step 4
Pour the pumpkin mixture into the pie shell. Place the pie into the center of the oven and bake for 35 to 45 minutes, until the pie tests done (see headnote). Remove the pie from the oven and cool on a wire rack. Chill before serving, if desired.
