Description
This classic pumpkin pie recipe features a smooth, creamy filling with warm spices, all nestled in a flaky, buttery crust. Perfect for Thanksgiving or any fall gathering, this pie is sure to be a crowd-pleaser.
Ingredients
Scale
- 1 (9-inch) pie crust, homemade or store-bought
- 1 can (15 ounces) pure pumpkin puree
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C).
- Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired.
- In a large mixing bowl, combine the pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, allspice, and salt. Whisk until smooth and well combined.
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- Remove the pie from the oven and let it cool completely on a wire rack before serving.
Notes
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
- To prevent the crust from burning, you can cover the edges with aluminum foil during baking if needed.
- This pie can be made a day ahead and stored in the refrigerator.
Keywords: pumpkin pie recipe, classic pumpkin pie, homemade pumpkin pie, Thanksgiving dessert, fall dessert, easy pumpkin pie