Description
This classic autumn dessert features a silky, spiced custard baked in a perfectly crisp, buttery pastry shell. By prioritizing the balance between moisture and structure, this recipe uses a gentle baking technique to ensure the custard sets beautifully without cracking or curdling. With a blind-baked shell to keep the base crunchy and a rich blend of warm spices like cinnamon, ginger, and cloves, this pumpkin pie delivers a professional, velvety finish that is sure to be the highlight of any holiday gathering.
Ingredients
15 oz canned pumpkin puree
3 large eggs, at room temperature
1 cup heavy cream
3/4 cup packed brown sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1 pastry pie crust (9-inch)
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Roll the pie dough into a nine-inch pie plate, crimp the edges, and prick the bottom with a fork.
Blind-bake the crust for 10-12 minutes until lightly set.
Whisk the eggs, brown sugar, pumpkin, spices, and salt in a large mixing bowl until fully combined.
Stir in the heavy cream until the custard is smooth and uniform.
Pour the filling into the prepared pie crust.
Bake at 425 degrees Fahrenheit for 15 minutes, then reduce heat to 350 degrees Fahrenheit and bake for an additional 40 minutes until set.
Notes
Use a pie shield or aluminum foil around the edges if the crust browns too quickly. Allow the pie to cool completely on a wire rack for at least 3 hours before serving to ensure the custard sets perfectly. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 55
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg