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A classic American pumpkin pie with a warmly spiced custard, a crisp pastry shell, and a softly set center that slices cleanly after cooling. Ideal for Thanksgiving, autumn gatherings, and make-ahead desserts.
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Roasting is unnecessary when concentrated pumpkin purée is paired with brown sugar, cream, and eggs. Moderate baking heat sets the custard gradually while protecting the pastry from a rubbery filling and preserving the pie’s characteristic gentle wobble.
Cool the pie completely, cover it, and refrigerate for up to 4 days.
For a warm slice, reheat it in a 160°C oven for 10 to 12 minutes; do not microwave the whole pie, as the custard may become watery.
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