Grand Central Bakery Pumpkin Pie Recipe

Grand Central Bakery Pumpkin Pie

This recipe makes a very traditional pumpkin pie. Using half-and-half makes an especially creamy pumpkin custard filling, a perfect counterpoint to our flaky crust.  Makes 1 8- or 9-inch pie, about 8 servings

1 Grand Central Bakery U-Bake Pie Shell, blind-baked
1 15-ounce can pumpkin puree
1 ½ cups half-and-half
2 eggs
½ cup granulated sugar
¼ cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground clove
Pinch salt

Preheat oven to 325 degrees F.

Prepare filling and bake pie. Whisk all of the ingredients together in a large bowl, stirring until mixture is homogenous, creamy and smooth. Pour filling into blind-baked pie shell and carefully place on the center rack of the oven. Bake 30 minutes at 325 degrees F, rotate pie and lower the oven temperature to 300 degrees F. Bake for another 30 minutes, or until pumpkin filling is set and the top of the pie is just beginning to darken.