Jason's Pumpkin Pie

Most pumpkin pies lean on white sugar and nutmeg and call it a day. Jason’s version goes a different route: packed brown sugar for caramel depth, and mace instead of nutmeg for a brighter, more floral spice that you can actually taste through the pumpkin.

The two-stage bake is what gives this custard its texture. Starting hot sets the bottom crust before the filling has a chance to soak in and turn soggy, then dropping the heat lets the eggs and evaporated milk thicken into that silky, just-barely-jiggly center without cracking the surface.

This recipe yields three pies on purpose, which makes it a Thanksgiving workhorse. One for dinner, one to gift, and one to slice cold from the fridge the next morning with coffee.

Pro Tips

• Pull the pies when the edges are set but the center still wobbles slightly. They firm up as they cool.
• Brush the crust edges with beaten egg white before adding filling to keep the bottom crisp.
• Cool fully before slicing or the custard will weep and the slices won’t hold their shape.
• Make ahead: pumpkin pie actually tastes better on day two, after the spices bloom in the fridge overnight.

Variations

• Sub maple syrup for half the brown sugar for a deeper, woodsy sweetness.
• Add a tablespoon of bourbon or dark rum to the filling for grown-up holiday flair.
• Top each slice with whipped cream folded with a pinch of cinnamon and a grating of orange zest.