Description
Indulge in a classic, silky pumpkin pie featuring a rich, spiced custard baked to perfection in a buttery, crisp pastry shell. By using a precise balance of heavy cream and eggs, this recipe achieves a luxurious mouthfeel that elevates the traditional holiday dessert. Perfectly aromatic with warm ginger and cinnamon, this pie sets beautifully for a show-stopping finish to your autumn celebrations. It is a foolproof method that ensures a firm crust and a velvety, tender center that guests will love.
Ingredients
15 oz pumpkin puree
1 cup heavy cream
3 large eggs, at room temperature
3/4 cup brown sugar, packed
2 tsp pumpkin spice
1/2 tsp salt
1 deep dish pie crust, pre-baked
Instructions
Whisk eggs and brown sugar in a large bowl until smooth.
Stir in the pumpkin puree until fully incorporated.
Gradually whisk in the heavy cream to avoid clumps.
Stir in the pumpkin spice and salt until evenly distributed.
Preheat oven to 425 degrees Fahrenheit.
Pour the pumpkin mixture into the prepared pie shell.
Bake at 425 degrees for 15 minutes.
Reduce oven heat to 350 degrees and bake for an additional 40 minutes until the edges are firm and center jiggles slightly.
Cool on a wire rack for at least 3 hours before serving.
Notes
Ensure you use pure pumpkin puree, not pre-mixed pie filling. For best results, use full-fat heavy cream. Cool the pie completely on a wire rack to allow the custard to set properly before slicing. Store leftovers in the refrigerator.
- Prep Time: 20
- Cook Time: 55
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg