Pumpkin Pie with Whipped Cream

Directions

1. 1

   Roll out pie dough on a flat, lightly floured surface. Place into deep round pie dish and press into dish tightly. Line the pie crust with baking paper, and fill with pie weights or dried beans.

2. 2

   Par-bake the crust at 180C/350F for 10 mins. Carefully remove the baking paper and pie weights. Prick the bottom of the crust all over using a fork and return crust (without weights) to the oven for 7-8 more mins or until the bottom begins to brown.

3. 3

   In a large bowl, whisk together the pumpkin purée, eggs and sugar. Add the corn flour, salt, spices and heavy cream. Whisk vigorously until combined.

4. 4

   Pour pumpkin mixture into the warm crust about 3/4 of the way up. You may have some leftover.

5. 5

   Bake the pie until the middle is nearly set with only a slight jiggle, about 50-55 mins. Start to check the pie at about 45 mins. If the edges of the crust begin to brown midway, cover edges with aluminium foil or a pie crust shield.

6. 6

   Once done, transfer to a wire rack and allow to cool completely for at least 4 hours (or overnight). Serve warm or cold with whipped cream and a dusting of ground cinnamon, if you'd like. Enjoy!