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–+ servings
delicious autumn dessert delight

Pumpkin Pie Recipe

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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 2 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 9-inch pie dish
  • 1 Rolling Pin
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 measuring cup
  • 1 Measuring spoons set
  • 1 Baking sheet
  • 1 Wire rack

Ingredients
  

  • 1 9-inch pie crust unbaked
  • 15 ounces canned pumpkin puree
  • 1 cup heavy cream
  • 2 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Place the unbaked pie crust in the pie dish, pressing it firmly against the sides and bottom.
  • In a medium mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  • Pour the pumpkin mixture into the prepared pie crust.
  • Place the pie dish on a baking sheet to catch any spills.
  • Bake in the preheated oven for 15 minutes.
  • Reduce the oven temperature to 350°F (175°C) and continue baking for 45 minutes, or until a knife inserted near the center comes out clean.
  • Remove the pie from the oven and let it cool on a wire rack for 2 hours before serving.

Notes

For the best results, use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices that can affect the flavor balance. Allowing the pie to cool completely before serving helps the filling set properly, making it easier to slice. If desired, serve with a dollop of whipped cream for an added touch of richness.
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