Description
Enjoy the comforting flavors of fall with this classic pumpkin pie, featuring a rich and creamy filling made from pure pumpkin puree, heavy cream, and a blend of warm spices. Perfect for holiday celebrations or a cozy night in, this pie is a delightful treat for any occasion!
Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pure pumpkin puree
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
Instructions
- If using a store-bought pie crust, let it sit at room temperature for about 10 minutes.
- For a homemade crust, combine 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 cup cold, cubed unsalted butter in a large bowl. Mix until it resembles coarse crumbs.
- Add 3-4 tablespoons of ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a floured surface to fit your 9-inch pie pan. Transfer to the pan, pressing gently into the edges. Trim excess dough and crimp the edges.
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine pumpkin puree, heavy cream, granulated sugar, and brown sugar. Whisk until smooth.
- Add the eggs and vanilla extract, whisking until fully incorporated.
- Sprinkle in the spices (cinnamon, ginger, nutmeg, allspice, and salt) and whisk until evenly mixed.
- Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
- Bake in the preheated oven at 425°F (220°C) for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) without opening the door. Bake for an additional 40-50 minutes, until the filling is set but slightly jiggly in the center.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
- Refrigerate if not serving immediately. Best served chilled or at room temperature.
- Slice into wedges and serve with whipped cream or vanilla ice cream.
Notes
- For a deeper flavor, consider roasting fresh pumpkin instead of using canned puree.
- Adjust spices to your liking; a pinch of cayenne pepper can add warmth.
- Cover the crust edges with aluminum foil during the last 15-20 minutes of baking if browning too quickly.
- This pie can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 55-65 minutes