Description
This easy pumpkin pie recipe features a classic homemade pie crust filled with a rich, creamy pumpkin custard spiced with cinnamon, ginger, and cloves. Perfect for the fall season, this dessert is baked to a smooth, set consistency and served chilled, making it a delightful centerpiece for holiday gatherings.
Ingredients
Scale
Pie Crust
- 1 (9 inch) single crust homemade pie crust
Filling
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 1 (15oz) can pure pumpkin puree or 2 cups homemade puree
- 3/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine sea salt
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for baking the pie.
- Prepare Pie Crust: Fit the homemade 9-inch pie crust into a 9-inch pie dish, ensuring it’s evenly spread and ready to hold the filling.
- Mix Sugars and Eggs: In a mixing bowl, whisk together the granulated sugar and light brown sugar. Add the eggs one at a time, whisking continuously until the mixture is smooth.
- Add Pumpkin and Cream: Stir in the pumpkin puree, followed by the heavy whipping cream and vanilla extract, mixing until well combined.
- Incorporate Spices and Salt: Add ground cinnamon, ground ginger, ground cloves, and fine sea salt to the filling mixture, stirring thoroughly to blend all flavors evenly.
- Fill Pie Crust: Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula to create an even layer.
- Bake the Pie: Bake the pie at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 45 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Cool Before Serving: Remove the pie from the oven and place it on a wire rack to cool for at least two hours before slicing and serving, allowing the filling to fully set.
Notes
- Ensure the pie filling is fully set before serving for the best texture.
- You can substitute the homemade pumpkin puree with canned pumpkin puree for convenience.
- For extra flavor, consider adding a pinch of nutmeg or allspice to the spice mix.
- If using a store-bought crust, make sure it’s suitable for baking at high temperatures.
- Store any leftovers covered in the refrigerator for up to 4 days.
