Description
Experience the pinnacle of seasonal baking with this authentic pumpkin pie made from fresh roasted sugar pumpkin. This dessert features a buttery, flaky, par-baked crust filled with a dense, velvety custard spiced with warming cinnamon, ginger, and cloves. By balancing ingredient temperatures and mastering the custard set, this recipe achieves a professional-grade texture and flavor profile far superior to canned alternatives. It is the perfect classic autumn staple for any holiday table, ensuring a smooth, silken mouthfeel in every slice.
Ingredients
2 cups roasted sugar pumpkin puree
1.5 cups heavy cream, room temperature
3 large eggs, lightly beaten
0.75 cup packed brown sugar
1.5 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground cloves
0.5 tsp sea salt
1 disk chilled butter pie dough
Instructions
Roll the chilled dough on a floured surface to fit a nine-inch pie pan.
Press the dough into the pan, crimp the edges, and chill for 30 minutes.
Bake the crust blind at 375 degrees Fahrenheit for 15 minutes.
Whisk eggs, pumpkin puree, and brown sugar in a large bowl until smooth.
Stir in cinnamon, ginger, cloves, and salt.
Slowly pour in heavy cream while whisking until fully incorporated.
Pour the custard into the par-baked crust.
Bake at 350 degrees Fahrenheit for 45 minutes or until the center is set but slightly wobbly.
Cool completely before slicing.
Notes
Ensure the eggs and heavy cream are at room temperature to prevent curdling. The pie is done when the edges are set and the center wobbles slightly like gelatin. Cool completely at room temperature before refrigerating to ensure a clean slice.
- Prep Time: 45
- Cook Time: 60
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg