Description
This classic autumnal dessert features a velvety, spiced custard baked within a perfectly crisp, buttery pastry crust. By using a precise balance of heavy cream, large eggs, and a warming blend of cinnamon, ginger, and nutmeg, this recipe delivers a consistent and delicious experience. The addition of brown sugar provides a deep, molasses-like undertone that perfectly complements the natural earthy sweetness of the pumpkin puree, making it the ideal centerpiece for your holiday table.
Ingredients
15 oz 100% pure pumpkin puree
3 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/4 cups heavy cream
2 tsp pumpkin spice blend
1/2 tsp salt
1 pre-baked 9-inch pie crust
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Whisk the eggs in a large mixing bowl until the yolks and whites are fully combined.
Add the pumpkin puree, granulated sugar, and brown sugar to the egg mixture and stir well.
Incorporate the pumpkin spice and salt, mixing until the spices are evenly distributed.
Slowly pour the heavy cream into the bowl while whisking continuously to ensure a smooth, lump-free custard.
Pour the filling into the prepared pie crust.
Bake at 425 degrees Fahrenheit for 15 minutes, then reduce the heat to 350 degrees Fahrenheit and bake for an additional 35 minutes until the center is set.
Remove from the oven and allow the pie to cool completely on a wire rack before serving.
Notes
Ensure you use 100% pure pumpkin puree and not canned pumpkin pie filling, which already contains added sugars and spices. For the cleanest slices, let the pie reach room temperature before refrigerating it for at least 4 hours. This allows the custard to firm up properly.
- Prep Time: 20
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 105mg