Homemade Pumpkin Pie

A custardy and balanced pumpkin pie with a special ingredient that enhances its flavor.

By @zestfulkitchen

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 1 can pumpkin puree
• 2 eggs
• 1 egg yolk
• 0.75 cup brown sugar
• 0.25 cup granulated sugar
• 1 teaspoon cinnamon
• 0.5 teaspoon ginger
• 0.25 teaspoon nutmeg
• 0.5 teaspoon salt
• 1 cup heavy cream
• 0.5 cup whole milk
• 0 apple cider vinegar (amount not specified)
• 1 disk pie dough
• 0 whipped cream (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the pumpkin puree, eggs, and egg yolk until smooth.
3. Add the brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt to the pumpkin mixture and whisk until well combined.
4. Stir in the heavy cream and whole milk until the mixture is smooth.
5. Add the special ingredient, apple cider vinegar, to the filling and stir until just combined.
6. Roll out the pie dough on a lightly floured surface to fit a 9-inch pie plate. Transfer the dough to the pie plate and trim the edges.
7. Pour the pumpkin filling into the prepared pie crust.
8. Bake the pie in the preheated oven for 50 to 60 minutes, or until the filling is set and the crust is golden brown.
9. Remove the pie from the oven and let it cool completely on a wire rack.
10. Serve the pie at room temperature or chilled, optionally with whipped cream.