Description
Indulge in this quintessential holiday classic. Featuring a smooth, spiced pumpkin custard nestled within a crisp, golden-brown blind-baked crust, this pie offers a velvety texture and rich flavor profile. Perfect for any autumn gathering, this recipe utilizes high-quality dairy and warm spices to ensure a professional, crack-free finish every single time.
Ingredients
15 oz can pumpkin puree (ensure pure puree, not pie filling)
3 large eggs, room temperature
3/4 cup granulated sugar
1 cup heavy cream
2 tsp pumpkin spice
1/2 tsp salt
1 9-inch deep-dish pie crust
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Place the pie crust into a 9-inch pie dish and crimp the edges.
Blind bake the crust for 10 minutes to ensure structural integrity.
Whisk the eggs in a large bowl until fully combined.
Stir in the pumpkin puree, sugar, spices, and salt until uniform.
Gradually pour in the cream while whisking to create a light texture.
Reduce the oven temperature to 350 degrees Fahrenheit.
Pour the pumpkin mixture into the warm pie crust.
Bake for 45 to 50 minutes until the edges are set and the center is slightly jiggly.
Notes
Ensure you use pure pumpkin puree rather than pre-mixed pumpkin pie filling for the best results. Using room temperature eggs helps the ingredients emulsify more smoothly. For extra depth, you may substitute half of the granulated sugar with brown sugar.
- Prep Time: 20
- Cook Time: 50
- Category: Desserts
- 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: 6g
- Cholesterol: 95mg