Description
A classic pumpkin pie recipe that combines pumpkin puree with spices and cream for a delicious dessert.
Ingredients
- 2 cups pumpkin puree (canned or homemade)
- 1 cup heavy cream
- 3/4 cup brown sugar, packed
- 1/2 cup granulated 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 cloves
- 1/2 teaspoon salt
- 1 unbaked 9-inch pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and well combined.
- Add the ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt to the mixture. Whisk until all the spices are evenly incorporated.
- Pour the pumpkin filling into the unbaked pie crust, smoothing the top with a spatula.
- Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This will help the filling set properly.
- Serve with whipped cream, if desired.
Notes
- For a spicier flavor, add an extra 1/4 teaspoon of cinnamon or a pinch of allspice to the filling.
- If you prefer a graham cracker crust, simply crush 1 1/2 cups of graham crackers and mix with 1/4 cup melted butter and 1/4 cup sugar, then press into the pie dish before adding the filling.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg