Pumpkin Pie

This classic pumpkin pie features a silky, spiced custard baked inside a perfectly flaky, buttery crust. It is the quintessential holiday dessert that brings warmth and comfort to every table.

• Prep time: 28 minutes
• Cook time: 62 minutes
• Total time: 90 minutes
• Servings: 8
• Difficulty: Medium
• Cuisine: International

Ingredients

• 1 unbaked 9-inch pie crust
• 1 can (15 ounces) pure pumpkin puree
• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 1/2 cups heavy cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 425 degrees F.
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, spices, and salt until smooth.
3. Beat in the eggs one at a time until fully incorporated.
4. Gradually stir in the heavy cream until the mixture is uniform.
5. Pour the filling into the prepared pie crust.
6. Bake at 425 degrees F for 15 minutes, then reduce the temperature to 350 degrees F.
7. Bake for another 40 to 50 minutes until the edges are set but the center still has a slight jiggle.
8. Cool completely on a wire rack for at least 3 hours before serving.

Tips

• Use room temperature eggs to ensure they emulsify properly with the pumpkin mixture.
• Shield the edges of your crust with foil if they start browning too quickly.
• Wait until the pie is fully cooled to slice, as the custard needs time to set.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pure pumpkin puree?

No, this recipe is designed for pure pumpkin puree; pre-mixed filling already contains sugar and spices which will throw off the balance.

How do I prevent the crust from getting soggy?

Blind-baking the crust for 10 minutes before adding the filling helps maintain its crisp texture.

Does pumpkin pie need to be refrigerated?

Yes, because it contains eggs and dairy, it should be stored in the refrigerator after it has cooled to room temperature.