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Pumpkin Pie

A silky-smooth, aromatic dessert featuring a flaky crust and rich, creamy pumpkin filling with warm spices.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups pumpkin puree Can use canned or homemade.
  • 1 cup heavy cream Can substitute with evaporated milk.
  • 3/4 cup sugar Adjust sweetness to taste.
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Adds warmth to the flavor.
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs Ensure they are at room temperature.
  • 1 teaspoon vanilla extract Enhances the flavor.
For the crust
  • 1 9-inch unbaked pie crust Store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, sugar, salt, cinnamon, ginger, nutmeg, and vanilla extract until smooth.
  3. Add the eggs and whisk until well combined.
  4. Pour the pumpkin mixture into the unbaked pie crust, filling it about 3/4 full.
Baking
  1. Bake in the preheated oven at 425°F (220°C) for 15 minutes.
  2. Reduce the temperature to 350°F (175°C) and continue to bake for 40-45 minutes, or until the filling is set.
Cooling and Serving
  1. Allow the pie to cool for at least 2 hours before slicing.

Notes

Cover the pie with plastic wrap and store in the refrigerator for up to 3-4 days. Freeze leftovers tightly wrapped for up to a month. To reheat, warm in a preheated oven at 350°F (175°C) for 15-20 minutes.