Description
This quintessential autumn dessert features a silky, spiced custard filling nestled in a crisp, buttery crust. By balancing earthy pumpkin with deep molasses notes from brown sugar and a precise blend of warming spices, this recipe creates a timeless holiday centerpiece. The secret lies in the blind-baked crust, ensuring a firm structure that cuts perfectly every time. This non-alcoholic, classic recipe is a reliable favorite for any gathering.
Ingredients
15 oz pure pumpkin puree
3 large eggs, room temperature
3/4 cup packed brown sugar
1 cup heavy cream
1.5 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground cloves
1 pinch salt
1 homemade butter pie crust
Instructions
Preheat oven to 400 degrees Fahrenheit.
Roll chilled dough to a twelve-inch diameter and place into a nine-inch pie dish.
Trim and flute the edges, then freeze for fifteen minutes to prevent shrinking.
Whisk eggs and brown sugar in a large bowl until smooth.
Stir in pumpkin puree, cinnamon, ginger, cloves, and salt.
Slowly whisk in the heavy cream until fully incorporated.
Pour custard into the prepared pie shell and bake at 350 degrees Fahrenheit for 50 minutes until set.
Notes
Use a light egg wash on the crust before filling to ensure a crisp bottom. Serve chilled or at room temperature with a dollop of whipped cream. Store any leftovers in the refrigerator for up to three 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: 16g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg