Description
This homemade pumpkin pie is the perfect seasonal comfort food, featuring a spiced custard filling set in a crisp, buttery crust. By using fresh pumpkin puree and a blend of aromatic spices, this recipe creates a rich, balanced flavor profile that is essential for autumn celebrations. With a blind-baked crust to ensure a perfect texture, this recipe helps you achieve a smooth, professional-grade custard filling every time, making it a reliable favorite for any gathering.
Ingredients
15 oz pumpkin puree (100% pure)
1 cup heavy cream
2 large eggs (room temperature)
3/4 cup brown sugar (packed)
2 tsp pumpkin pie spice
1/2 tsp salt
1 pie crust (pre-made or scratch-made)
Instructions
Preheat oven to 425 degrees F.
Roll out pie crust to 12-inch diameter and press into a 9-inch pie plate.
Blind-bake the crust for 10 minutes using pie weights.
In a large bowl, whisk together the eggs, brown sugar, pumpkin pie spice, and salt until combined.
Stir in the pumpkin puree and heavy cream until the mixture is smooth.
Pour the custard mixture into the pre-baked crust.
Reduce the oven temperature to 350 degrees F and bake until the center is set.
Notes
Ensure you use pure pumpkin puree, not pre-mixed pumpkin pie filling. For the best result, room temperature eggs help the filling emulsify smoothly. To avoid a soggy bottom, do not skip the blind-baking step with weights.
- Prep Time: 20
- Cook Time: 50
- Category: Meals
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg