Description
Indulge in the quintessential taste of autumn with this classic pumpkin pie. Featuring a perfectly flaky, buttery crust and a velvety, spiced custard filling made from pure pumpkin puree, rich heavy cream, and aromatic warming spices. This recipe uses a blind-baking technique to ensure a crisp foundation, creating a dessert that is smooth, stable, and perfectly balanced. It is the ideal centerpiece for your holiday gatherings, delivering a professional-grade finish that your guests will adore.
Ingredients
15 oz Pumpkin Puree
3 large eggs
3/4 cup granulated sugar
1 cup heavy cream
1.5 tsp cinnamon
0.5 tsp ginger
0.25 tsp cloves
1 9-inch pie crust shell
Instructions
Preheat oven to 400 degrees Fahrenheit.
Roll out dough and transfer to a 9-inch pie dish, trimming and crimping the edges.
Blind bake the crust for 10 minutes using pie weights.
Whisk eggs, sugar, and spices together in a large bowl.
Fold in pumpkin puree until combined.
Slowly stir in the heavy cream until smooth.
Pour mixture into the pre-baked crust.
Lower oven temperature to 350 degrees Fahrenheit and bake until set.
Notes
Ensure eggs are at room temperature for the best emulsion. If using brown sugar instead of granulated, you will add a deeper caramel note to the pie. Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg