Description
Experience the ultimate homemade pumpkin pie, crafted with roasted sugar pie pumpkin and a perfectly crisp, blind-baked crust. This recipe prioritizes the chemistry of a slow-baked custard to achieve a silky, rich texture without processed fillers. By balancing the warmth of fresh cinnamon and ginger with high-quality heavy cream, this dessert offers an authentic, earthy flavor that defines the autumn season. It is a reliable, sophisticated centerpiece for any holiday gathering, ensuring a firm set and a buttery, golden foundation every time.
Ingredients
2 cups pumpkin puree (roasted sugar pie pumpkin)
1.5 cups heavy cream
3 large eggs
0.75 cup brown sugar, packed
1.5 tsp ground cinnamon
0.5 tsp ground ginger
1 nine-inch pie crust (prepared and chilled)
Instructions
Roll out the chilled pie dough and press into a nine-inch pie plate.
Crimp the edges decoratively and blind-bake at 375°F for 15 minutes.
In a large bowl, whisk the eggs and brown sugar until smooth.
Stir in the pumpkin puree, heavy cream, cinnamon, and ginger until fully combined.
Pour the custard mixture carefully into the pre-baked pie shell.
Bake at 350°F for approximately 45-50 minutes until the center is set.
Cool completely on a wire rack before slicing.
Notes
Ensure the pumpkin is roasted and pureed well for the smoothest texture. Do not overmix the filling to prevent air bubbles. Serve chilled or at room temperature.
- Prep Time: 30
- Cook Time: 60
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg