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If using homemade pie crust, blind bake it per the Pie Crust recipe and fill crust straight after removing from oven.
If using store bought, blind baking is not necessary (but if you want to, follow the Pie Crust recipe).
Preheat oven to 170°C / 335°F (150°C fan).
Place pumpkin, sugar, salt and spices into a saucepan over medium heat. Once you see steam, cook, stirring regularly, for 5 minutes (this removes excess moisture and lets spices bloom).
Remove from stove and scrape into a bowl. Add cream, whisk.
Whisk eggs in one by one, mixing just enough to incorporate. If you whisk vigorously for ages, it will aerate the mixture, leading to cracks.
Pour into Pie Crust, transfer to oven.
Bake 45 - 55 minutes or until the centre is set but still has a slight jiggle and the toothpick inserted into the middle comes out clean but damp (if it still has pumpkin batter, keep cooking). (Note 2)
Cool completely for 4 hours+ before cutting to serve. Serve with cream and dusting of cinnamon or nutmeg if desired!