This pumpkin pie recipe is not only easy to make, but it also creates the most perfect, velvety texture with a balanced mix of sweetness and spices. The creamy pumpkin filling is enhanced by cinnamon, nutmeg, and a hint of ginger, making each bite feel like a warm embrace. It’s a simple yet flavorful dessert that will undoubtedly impress your guests. Whether you’re a first-time pie maker or a seasoned pro, this recipe is guaranteed to create a showstopper on your dessert table.
Ingredients
- 1 ½ cups pumpkin puree
- 1 cup heavy cream
- 2 large eggs
- ¾ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 pie crust (store-bought or homemade)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, cinnamon, ginger, nutmeg, salt, and vanilla extract until smooth and well combined.
- Pour the pumpkin filling into the pie crust, smoothing the top with a spatula.
- Bake the pie at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Allow the pie to cool completely before slicing. Serve with a dollop of whipped cream if desired.
Servings and Timing
This recipe yields 8 servings.
- Preparation time: 15 minutes
- Cooking time: 55 minutes
- Total time: 1 hour 10 minutes
Variations
- Crustless Pumpkin Pie: For a gluten-free option, you can skip the pie crust and bake the filling in a greased pie dish.
- Dairy-Free Pumpkin Pie: Replace the heavy cream with coconut cream or almond milk for a dairy-free version.
- Spiced Pumpkin Pie: Add a pinch of ground cloves or allspice for a more intense spice flavor.
- Chocolate Pumpkin Pie: Add ¼ cup of melted chocolate to the filling for a unique twist on the classic.
Storage/Reheating
- Storage: Store the pumpkin pie in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, place the pie in a preheated oven at 350°F (175°C) for about 10 minutes or until warm. You can also microwave individual slices for about 30-40 seconds.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to cook and purée it until smooth before using it in the recipe.
Can I make pumpkin pie ahead of time?
Absolutely! Pumpkin pie can be made up to two days ahead of time and stored in the refrigerator.
How do I know when my pumpkin pie is done?
The pie is done when the filling is set, and a knife or toothpick inserted into the center comes out clean or with a small amount of filling clinging to it.
Can I freeze pumpkin pie?
Yes, you can freeze pumpkin pie. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months.
How do I avoid a soggy pie crust?
To prevent a soggy crust, you can blind-bake the pie crust before adding the pumpkin filling. Bake the crust for about 10-15 minutes at 350°F before filling.
Can I use a store-bought pie crust?
Yes, store-bought pie crust works perfectly for this recipe. Just make sure it’s thawed and ready to use if it’s frozen.
Can I make this recipe gluten-free?
Yes, simply substitute a gluten-free pie crust, and the rest of the ingredients are naturally gluten-free.
How long should I let the pie cool before serving?
Let the pie cool at room temperature for at least 2 hours before serving to ensure it sets properly.
Can I add nuts to the filling?
Yes, you can add finely chopped pecans or walnuts to the filling for added texture and flavor.
Is this recipe suitable for vegetarians?
Yes, this pumpkin pie recipe is vegetarian-friendly.
Conclusion
This classic pumpkin pie recipe is a crowd-pleaser that brings the warmth of fall spices in every bite. Whether you’re preparing for a holiday celebration or simply craving a delicious dessert, this pie is the perfect choice. With its smooth, spiced filling and flaky crust, it’s sure to become a staple in your baking repertoire.
PrintPumpkin Pie
This easy and delicious pumpkin pie recipe is the perfect fall dessert, featuring a smooth, spiced filling made with pumpkin puree, cinnamon, ginger, and nutmeg, all nestled in a flaky pie crust. Ideal for Thanksgiving or any special occasion, this homemade pumpkin pie will become a favorite treat in your baking repertoire. Try variations like dairy-free or gluten-free options and store it for later enjoyment.
- Prep Time: 15min
- Cook Time: 55min
- Total Time: 1 hour 10 minutes
- Yield: 8servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups pumpkin puree
- 1 cup heavy cream
- 2 large eggs
- ¾ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, cinnamon, ginger, nutmeg, salt, and vanilla extract until smooth.
- Pour the mixture into the pie crust and smooth the top with a spatula.
- Bake at 425°F for 15 minutes. Then, reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes until the filling is set and a knife inserted into the center comes out clean.
- Allow the pie to cool completely before slicing. Serve with whipped cream if desired.
Notes
- For a gluten-free version, use a gluten-free pie crust.
- To make dairy-free, substitute heavy cream with coconut cream or almond milk.
- Add a pinch of ground cloves or allspice for more intense spice flavor.
- Try incorporating melted chocolate into the filling for a rich twist.
