Pumpkin Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). If using a half sheet pan (approximately 12x10 inches) or an equivalent half hotel pan, lightly grease the pan with butter or nonstick spray and set aside.

Combine dry spices and sugars

In a large mixing bowl, whisk together the granulated sugar, light brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and fine sea salt until evenly combined.

Incorporate pumpkin and eggs

Add the canned pumpkin puree to the sugar-spice mixture. Add the eggs one at a time, whisking briskly after each addition until smooth and fully incorporated.

Add dairy and vanilla

Pour in the whole milk, heavy cream, and vanilla extract. Whisk until the custard is homogeneous and slightly frothy, about 1–2 minutes. Taste and adjust salt or spices if needed.

Strain custard (optional but recommended)

For an ultra-smooth texture, pass the pumpkin custard through a fine-mesh sieve into a large measuring cup or bowl to remove any fibrous bits and air bubbles.

Fill pan

Pour the pumpkin custard into the prepared half pan, leaving a small gap at the top (about 1/2 inch) to allow for slight expansion. Smooth the top with an offset spatula.

Water bath (optional for creamier texture)

Place the filled pan on a larger baking sheet. Carefully pour hot water into the larger sheet until it comes about halfway up the outside of the half pan to create a bain-marie. This helps the custard bake evenly and reduces cracking.

Bake

Bake in the preheated oven until the center is set but still slightly wobbly when gently shaken, approximately 45–60 minutes. Start checking at 40 minutes. If not using a water bath, baking time may be closer to 35–50 minutes—watch the texture rather than the clock.

Cool

Remove the pan from the oven. If used, carefully remove the water bath. Let the pumpkin cool at room temperature for 1 hour, then refrigerate uncovered for at least 4 hours (preferably overnight) to fully set.

Prepare crust

If using pie dough sheets, roll or drape the dough to fit the half pan bottom and up the sides slightly. Trim any excess. If dough is too large, patch seams by pressing gently. Dock the bottom lightly with a fork.

Blind-bake (if desired)

For a crisper crust, chill the crust for 15 minutes, line with parchment and fill with pie weights or dried beans. Bake in a 375°F (190°C) oven for 12–15 minutes until edges are set, then remove weights and bake an additional 5–7 minutes until golden. Let cool before filling.

Alternative: No crust

You can omit the crust and bake the pumpkin custard directly in a greased half pan for a simpler, pot-de-crème style pumpkin.

Brush and sugar

If using baked crust, brush the surface lightly with melted butter and sprinkle the reserved teaspoon of sugar before placing the cooled pumpkin filling into the crust or serving slices.

Slice and serve

Once fully chilled and set, remove the pumpkin from the refrigerator. Run a thin spatula around the edges, cut into 10–12 even portions using a sharp knife warmed under hot water and wiped dry between slices for clean edges.

Garnish

Top each portion with a generous dollop (about 1/4 cup) of whipped cream and a light dusting of ground cinnamon. Serve chilled.

Storage

Cover the pan tightly with plastic wrap or transfer individual portions to airtight containers. Refrigerate for up to 4 days. For longer storage, freeze portions up to 1 month; thaw overnight in the refrigerator before serving.