Description
This classic Pumpkin Pie recipe features a creamy, spiced pumpkin filling nestled in a flaky homemade or store-bought pie crust. Perfectly balanced with cinnamon, ginger, cloves, and nutmeg, this delightful dessert is a staple for fall gatherings and holiday celebrations.
Ingredients
Scale
Pie Crust
- 1 homemade pie crust OR 1 9″/22.5cm store-bought crust
Filling
- 1 3/4 cups pumpkin puree (from 15 oz/425g can or homemade puree)
- 2/3 cup (145g) granulated sugar
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- Pinch of nutmeg
- 1 1/3 cups (330 ml) heavy cream (cold)
- 3 eggs
Instructions
- Prepare the oven and crust: Preheat your oven to 425°F (220°C). If using a homemade crust, roll it out and fit it carefully into a 9-inch (22.5cm) pie dish, trimming and crimping the edges as desired. If using a store-bought crust, remove packaging and place it into the pie dish.
- Make the filling: In a large mixing bowl, combine the pumpkin puree, granulated sugar, salt, cinnamon, ground ginger, ground cloves, and nutmeg. Stir well until the spices and sugar are evenly distributed. In a separate bowl, beat the eggs lightly, then add the cold heavy cream and mix together. Gradually add this cream and egg mixture to the pumpkin spice mixture, stirring until smooth and fully combined.
- Fill the crust and bake: Carefully pour the pumpkin filling into the prepared pie crust, spreading it evenly. Bake in the preheated oven at 425°F (220°C) for 15 minutes to set the crust. Then reduce the oven temperature to 350°F (175°C) and continue baking for 30 minutes or until the filling is set and a knife inserted near the center comes out clean.
- Cool the pie: Remove the pie from the oven and place it on a wire rack to cool completely. This cooling step helps the filling to firm up properly, making it easier to slice and enjoy.
Notes
- Note 1: For homemade pumpkin puree, roast peeled and cubed pumpkin until tender, then puree in a food processor until smooth.
- You can substitute the heavy cream with evaporated milk for a lighter option, but the texture will be creamier with heavy cream.
- Allow the pie to cool completely before slicing to achieve clean cuts.
- Leftover pie can be refrigerated for up to 4 days or frozen for up to 1 month.
