Description
This classic pumpkin pie offers the ultimate seasonal comfort, featuring a silky, spiced pumpkin custard nestled within a perfectly buttery, flaky crust. By utilizing fresh pumpkin puree, warming aromatic spices, and a simple egg-based custard, this foundational recipe ensures a dense and creamy texture that rivals professional bakery standards every single time.
Ingredients
15 oz pumpkin puree
3 large eggs, at room temperature
3/4 cup brown sugar, packed
1.5 cups heavy cream
1.5 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground cloves
0.5 tsp salt
1 chilled pie dough crust
Instructions
Roll out the chilled pie dough into a 12-inch circle on a floured surface.
Transfer the dough to a 9-inch pie dish and flute the edges.
Freeze the crust for 15 minutes.
Blind-bake the crust at 400 degrees Fahrenheit for 10 minutes.
Whisk the eggs in a large bowl until fully combined.
Stir in the pumpkin puree, brown sugar, salt, and spices until uniform.
Slowly whisk in the heavy cream.
Lower the oven temperature to 350 degrees Fahrenheit.
Pour the custard into the pre-baked crust and bake until set.
Notes
Use canned pumpkin puree, not pre-spiced pumpkin pie mix. Room-temperature eggs are essential for a smooth emulsion. Blind-baking the crust prevents a soggy bottom by creating a crisp barrier.
- Prep Time: 20
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 115mg