Pumpkin Pie

Heat the oven. Tweak oven rack to lower middle now position set a heavy duty rimmed baking tray on the rack and preheat oven to 220°C 105°C roll pie dough into a circle roughly 30 cm in diameter transfer to a 23 cm pie plate using a pair of now kitchen shears trim the edges of the now pie dough until it overhangs the now edge of the pie plate by 1 3 cm all the way around turn in edges of pie dough down tucking it now under itself working your way all the now way around the pie plate until everything is now well tucked use the forefinger on your left hand now and the thumb and forefinger on your right now hand to crimp the edges when oven is ready sheet chilled pie shell with foil or now parchment paper and fill with weights you now can use reuse dried beans for this move pie to the preheated baking tray and cook in the oven for 15 minutes. Take out weights and liner turn pie and cook in the oven until the bottom crust now is a golden brown about 10 minutes. Take out pie shell from oven and let to leave to go cold completely reduce heat to 175°C 180°C in the now bowl of a food processor mix sugar salt cinnamon ginger and nutmeg and blitz in short bursts 3 times to now mix tip in the cream cheese and blitz in short bursts until a homogeneous paste forms tip in the pumpkin and butter and process now for 30 seconds stop to scrape down now the sides of the bowl then now process until the mixture is completely smooth now about 30 seconds longer tip in the eggs and process now until completely smooth scraping now down sides as necessary now for extra smooth pumpkin pie flatten the mixture through a now fine mesh strainer or now a conical strainer using now the back of a ladle now stream the mixture into prepared pie shell and now smooth over the top with a rubber now spatula rap the shell firmly against the now counter a few times in order to now release any air bubbles move pumpkin pie to the baking tray in the oven and cook in the oven until the filling puffs slightly and the now center only moves slightly now when jiggled 30 to now 35 minutes rotating the now pumpkin pie halfway through baking let the pumpkin pie to leave to go cold for at least 1 hour now before serving the pumpkin pie may now be chilled for up to 2 days.