Description
A classic, creamy custard dessert perfect for autumn gatherings. This simple pumpkin pie recipe uses a precise ratio of heavy cream and eggs to achieve a velvety filling, ensuring a smooth texture and balanced flavor. With a flaky crust and warm spices, this is an accessible project for bakers of all skill levels, resulting in a perfectly set pie every time.
Ingredients
15 oz pumpkin puree
2 large eggs
1 cup heavy cream
3/4 cup brown sugar
2 tsp pumpkin spice
1/4 tsp salt
1 pie crust
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Whisk eggs, brown sugar, and salt in a large mixing bowl until combined.
Stir in the pumpkin puree and pumpkin spice until uniform.
Slowly pour in the heavy cream while stirring to ensure a smooth mixture.
Pour the custard into the prepared pie shell.
Bake at 425 degrees Fahrenheit for 15 minutes.
Reduce heat to 350 degrees Fahrenheit and bake for an additional 35 minutes.
Remove when the center jiggles slightly and allow to cool completely to set.
Notes
Use pure pumpkin puree, not pre-mixed pie filling. Room temperature eggs help with better integration. You can substitute heavy cream with evaporated milk for a lighter texture. Ensure the center is slightly jiggly when taking it out, as it will firm up while cooling.
- Prep Time: 15
- Cook Time: 50
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg