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Preheat the oven to 425 and blind-bake one 9-inch pie crust for 10-12 minutes, until the crust is no longer shiny and raw in the center. Cool on a wire rack while you make the filling.
Reduce the oven temperature to 325.
Whisk the cream, milk, cinnamon, allspice, ginger and nutmeg together in a 1-quart saucepan. Bring to a simmer over medium-low heat, then immediately remove from the heat and allow the spices to infuse in the liquid for 5 minutes.
Whisk the eggs, egg yolks, sugar and vanilla together in a large bowl. Whisk in the pumpkin puree until smooth and lump-free.
Drizzle in the hot, spice-infused cream and whisk until fully incorporated.
Pour the filling into the pie crust. Bake for 35-40 minutes until the pie is just set and barely jiggly. Cover the edges of the crust with foil if it starts to brown too much before the filling is set.
Chill the pie for at least 3 hours to cool completely.
Sprinkle raw or demerara sugar in an even layer across the pie and melt the sugar until it forms a hard shell with a kitchen torch or the oven broiler. If melting the sugar under the broiler, return the pie to the refrigerator for another half hour before serving.