Description
Master the art of the perfect autumn dessert with this foolproof homemade pumpkin pie. Featuring a silky, spiced custard baked inside a flaky, buttery crust, this classic recipe relies on fresh pumpkin puree and aromatic spices like ginger, cinnamon, and nutmeg. Designed for beginners, this method ensures a perfectly set, luxurious custard every time, making it the ideal centerpiece for your holiday table or seasonal gatherings.
Ingredients
15 oz pumpkin puree (pure, not pie filling)
2 large eggs, room temperature
1 cup heavy cream
3/4 cup brown sugar, packed
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 disk pie crust (store-bought or homemade)
Instructions
Preheat your oven to 425°F.
Roll out the pie dough on a floured surface to fit a 9-inch pie plate.
Press dough into the dish, flute the edges, line with parchment paper, and add pie weights.
Par-bake the crust for 10 minutes.
In a large bowl, whisk the pumpkin puree and brown sugar until smooth.
Add the eggs one at a time, beating gently to avoid air bubbles.
Stir in the heavy cream, cinnamon, ginger, and cloves until uniform.
Pour the mixture into the prepared crust.
Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for an additional 40 minutes or until set.
Notes
Ensure the eggs are at room temperature for a smoother custard. If you do not have pie weights, dried beans or rice work perfectly for par-baking the crust. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 55
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg