Grand Central Bakery | Pumpkin Pie

Grand Central Pumpkin Pie Recipe:

While we generally favor beginning with raw ingredients, canned pumpkin is a reliable and consistent classic. If you are up for making your own - substitute 2 cups of roasted pumpkin puree for the canned pumpkin.

Makes one 9 or 10 inch pie

1 Grand Central U-Bake Pie Shell, blind baked
1 15-ounce can pumpkin purée
1 1/2 cups half and half
2 eggs
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground clove
Pinch salt

Preheat the oven to 325°F.

Make filling
Combine all of the ingredients together in a large bowl:

Whisk until mixture is homogenous, creamy and smooth:

Fill and bake pie
Pour filling into blind-baked pie shell. Filling should come just to the lip of the crust:

If you have any extra filling you can make a little pumpkin custard treat for yourself!

Place on the center rack of the oven. Bake 30 minutes at 325°F, rotate pan and reduce the temperature to 300°F. Bake another 30 minutes, or until pumpkin filling is set and the top of the pie is just beginning to darken.