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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 450°. Line a 9-inch pie plate with pastry; crimp edges with your thumb and forefinger.
Step 2
Beat eggs and sugars together until light and airy. Stir in pumpkin, spices, and salt and mix until combined. Stir in cream and half and half.
Step 3
Pour the filling into the prepared pie crust and place pie dish on a rimmed baking sheet to catch any spills. Bake at 450° for 10 mins, then reduce heat to 350° and bake for 60 minutes more (at high altitudes, this can take longer – up to an additional 30 minutes!). The pie is done when it wiggles like jello when gently shaken, but is no longer liquid in the center (you can test with a knife or cake tester too, but I prefer not to cut into the pie to preserve its prettiness).
Step 4
If desired, garnish with decorative pie crust cutouts, or pecan halves. Cool completely before slicing (this is really best the day after baking). Serve with freshly whipped cream.
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