Pumpkin Pie
A cozy and nostalgic autumn dessert, this pumpkin pie combines creamy pumpkin puree with warm spices and a flaky crust, perfect for family gatherings and special occasions.
Ingredients
For the Filling
- 1.5 cups pumpkin puree Use canned or fresh pumpkin puree.
- 1 cup heavy cream
- 0.75 cups sugar
- 0.5 teaspoon salt Balances the sweetness.
- 1 teaspoon ground cinnamon Fresh spices enhance flavor.
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 3 large eggs Adds structure to the filling.
- 1 unbaked pie crust unbaked pie crust Use store-bought or homemade.
- 1 teaspoon vanilla extract Optional for extra flavor.
Instructions
Preparation
- Preheat your oven to 425 degrees Fahrenheit.
- In a large mixing bowl, combine pumpkin puree and heavy cream until smooth.
- Mix in sugar and salt, blending well.
- Add ground cinnamon, nutmeg, and ginger, stirring to combine.
- Crack in the eggs, mixing until creamy and well combined.
- Pour the filling into the unbaked pie crust.
Baking
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350 degrees Fahrenheit and continue baking for 40 to 50 minutes, or until a knife inserted in the center comes out clean.
Cooling
- Allow your pie to cool before slicing to let the flavors settle.
Notes
Serve warm with whipped cream or a scoop of vanilla ice cream. Store any leftovers covered at room temperature for two days or in the refrigerator for up to four days.