Pumpkin Pie

Steps

• Shell: Roll the pastry out and fit into a 9-inch pie pan, crimping the edges. Chill.
  ⏱ Start 20 min timer
• Prep: Heat the oven to 220°C (425°F).
• Filling: Whisk the pumpkin purée, evaporated milk, eggs, brown sugar, cinnamon, ginger, cloves, and salt together until smooth.
• Bake: Pour into the chilled shell and bake at 220°C (425°F) for 15 minutes.
  ⏱ Start 15 min timer

  Tip: The initial high heat gives the crust a head start on setting before it can absorb much of the wet filling.

• Bake: Reduce the oven to 165°C (330°F) and continue baking until the edges are set but the centre still jiggles gently, like a not-quite-set jelly.
  ⏱ Start 38 min timer

  Tip: Pull it looking slightly underdone at the centre. It firms up fully as it cools, and an outwardly fully-set filling has usually already curdled slightly.

• Cool: Cool completely before slicing.
  ⏱ Start 120 min timer