Pumpkin Pie

Step 1: If using homemade pie crust, blind bake it according to the pie crust recipe, then fill it straight after removing it from the oven.

Step 2: If using store-bought crust, blind baking is not necessary. If you want to blind bake it, follow the pie crust recipe.

Step 3: Preheat the oven to 170°C / 335°F (150°C fan).

Step 4: Put the pumpkin, sugar, salt, and spices in a saucepan over medium heat. When steam appears, cook for 5 minutes, stirring regularly, to remove excess moisture and let the spices bloom.

Step 5: Remove the saucepan from the heat and scrape the mixture into a bowl. Add the cream and whisk.

Step 6: Whisk in the eggs one at a time, mixing only enough to incorporate each one. Avoid vigorous or prolonged whisking, which aerates the mixture and can lead to cracks.

Step 7: Pour the filling into the pie crust and transfer it to the oven.

Step 8: Bake for 45–55 minutes, or until the centre is set but still has a slight jiggle. A toothpick inserted into the middle should come out clean but damp; if it still has pumpkin batter on it, continue cooking.

Step 9: Cool completely for at least 4 hours before cutting. Serve with cream and a dusting of cinnamon or nutmeg, if desired.