My secret to a great pumpkin pie is to precook the filling slightly and bake it at a moderate temperature, allowing the custard-based filling to set.

Prep: 30 min Cook: 1 hour Total: 1 hour 30 min Yields one 9-inch pie

Pie Crust

1 ⅓ kopper mel til alle formål

Mål mel i en stor skål.

1 tsk salt

½ kop vegetabilsk forkortelse

Tilsæt saltet og afkortningen.

Brug to kedelige smørknive eller en konditorblander til at blande mel, salt og afkortning, indtil forkortelsen er på størrelse med ærter.

6 spsk iskoldt vand

Fyld et glas med bred mund med is. Tilsæt vand til toppen. Mål eller hæld iskoldt vand i melblandingen. Brug en spatel eller dine hænder til at blande vandet ind i melet for at danne en stor dejkugle. Det kan være nødvendigt at tilføje en ekstra spiseskefuld vand, hvis du har overskydende mel. Hvis du har tilføjet for meget vand, skal du tilføje ekstra mel, indtil dejen er velformet, men ikke for klæbrig. Håndter og bland dejen så lidt som muligt.

Form dough into a disc and wrap in wax paper. Put wrapped dough in the freezer for 10 minutes or the refrigerator for 30 minutes.

Pumpkin Pie Filling

30 ounces pumpkin puree (2 cans)

¾ kop sukker

¼ kop ahornsirup

1 teaspoon table salt

1 teskefrit ginger

½ tsk jord kanel

¼ teaspoon ground nutmeg

¼ tsk nelliker

In a large saucepan, combine pumpkin puree, sugar, maple syrup, salt, ginger, cinnamon, nutmeg, and cloves. Bring to a simmer over medium heat, about 5 minutes.

Continue to simmer, stirring frequently with a spatula, until mixture thickens, about 5 to 10 additional minutes.

1 kop tunge creme

1 kopmælk

3 large eggs plus 2 large yolks

½ tablespoon vanilla extract

While pumpkin mixture simmers, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl.

Remove pan from heat and whisk in cream mixture until fully incorporated.

Roll out pie dough on a lightly floured surface. Place in pie plate and crimp edges. Pour pie filling into plate.

Bake at 400°F for 10 minutes. Reduce heat to 300°F and continue baking until pie has set and an instant read thermometer inserted into the center of the pie reads 175°F, about 35 to 45 additional minutes.

Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

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Licensed from https://www.makebetterfood.com/recipes/better-pumpkin-pie/