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Pumpkin Pie Recipe

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4.2 from 4 reviews

This classic Pumpkin Pie recipe is a delightful blend of rich pumpkin puree and warm spices baked in a flaky pie crust. Perfect for fall gatherings and holiday celebrations, this pie offers a creamy texture balanced with aromatic cinnamon, ginger, cloves, and nutmeg. The easy-to-follow steps guide you through preparing a luscious filling that sets to a smooth, slightly jiggly finish after baking.

Ingredients

Pie Filling

  • 3 large eggs
  • 1/2 cup white granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/4 cup dark brown sugar, packed
  • 15 ounces pure pumpkin puree (canned, not pumpkin pie filling)
  • 1 cup heavy whipping cream (or evaporated milk)
  • 3 teaspoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon salt

Pie Crust

  • 1 9-inch pie crust (homemade or store-bought pie shell)

Instructions

  1. Prepare Pie Crust: If using an uncooked pie crust, prick the base several times with a fork to prevent air bubbles during baking. Set the crust aside on a baking sheet to prepare for filling.
  2. Mix Filling: In a large bowl, whisk together the eggs and all sugars until smooth. Add the pumpkin puree, heavy whipping cream (or evaporated milk), vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt. Mix thoroughly until the filling is well combined and smooth.
  3. Initial Bake: Pour the prepared pumpkin filling into the pie crust. Place the pie on the baking sheet and bake in a preheated oven for 15 minutes to set the top and begin cooking the filling.
  4. Continue Baking: Reduce the oven temperature to 350°F (175°C) and bake for an additional 50 to 55 minutes. The pie is done when a knife tip inserted near the center comes out mostly clean but with slight moistness, and the filling jiggles gently like jello.
  5. Cool: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool for at least 2 hours. The pie will puff up in the oven but will deflate and settle as it cools before serving.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.
  • Pricking the pie crust helps prevent air pockets and bubbling during baking.
  • The pie is done when slightly jiggly in the center to avoid overbaking and cracking.
  • Letting the pie cool completely ensures proper setting and easier slicing.
  • For a dairy-free alternative, substitute heavy cream with evaporated milk or a plant-based cream.

Find it online: https://lauracooks.com/pumpkin-pie-recipe/