Description
This classic Pumpkin Pie recipe features a smooth, spiced pumpkin filling nestled in a flaky homemade or store-bought pie crust. Warm cinnamon, ginger, cloves, and nutmeg create a comforting autumnal flavor, while baking ensures a perfectly set custard with a silky texture. Ideal for festive occasions and cozy fall desserts.
Ingredients
Scale
Pie Crust
- 1 homemade pie crust OR
- 1 9″/22.5cm store bought crust
Pie Filling
- 1 3/4 cups pumpkin puree (from 15 oz/425g can or homemade puree)
- 2/3 cup (145g) white granulated sugar
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- Pinch of nutmeg
- 1 1/3 cups (330 ml) heavy cream / thickened cream (cold)
- 3 eggs
Instructions
- Prepare Pie Crust: If using a homemade pie crust, blind bake it as per your pie crust recipe instructions, then fill the crust immediately after removing it from the oven. For store-bought crusts, blind baking is optional—if desired, follow the same procedure.
- Preheat Oven: Set your oven to 170°C (335°F) or 150°C (fan assisted).
- Cook Pumpkin Mixture: In a saucepan over medium heat, combine pumpkin puree, sugar, salt, and all spices: cinnamon, ginger, cloves, and nutmeg. Stir regularly and cook until steam appears, about 5 minutes. This step evaporates excess moisture and intensifies the spice flavors.
- Combine Filling Ingredients: Remove the saucepan from heat and transfer the pumpkin mixture into a mixing bowl. Add the cold heavy cream and whisk to combine thoroughly.
- Add Eggs Carefully: Whisk in the eggs one at a time, stirring gently just to incorporate. Avoid vigorous or prolonged whisking to prevent excess air from causing cracks in the pie during baking.
- Fill Pie Crust: Pour the pumpkin custard mixture into the prepared pie crust, spreading evenly.
- Bake Pie: Place the pie on the center oven rack and bake for 45 to 55 minutes. The pie is done when the center is set but still has a slight jiggle and a toothpick inserted into the center comes out clean but damp. If any liquid batter remains, continue baking in short increments.
- Cool Completely: Allow the pie to cool completely at room temperature for at least 4 hours to fully set the filling before slicing.
- Serve: Serve slices with a dollop of cream and a light dusting of cinnamon or nutmeg if desired.
Notes
- Note 1: Homemade pumpkin puree can be made by roasting peeled, chopped pumpkin until tender and then blending until smooth.
- Note 2: Avoid overbaking to keep the custard smooth and prevent cracking; a slight jiggle in the center indicates perfect doneness.
- You can blind bake the pie crust for extra crispness, but it is optional with store-bought crust.
- Whisk eggs gently during incorporation to avoid air bubbles and cracks.
- Letting the pie cool completely is essential for proper slicing and texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin pie, autumn dessert, Thanksgiving pie, spiced pumpkin custard, homemade pumpkin pie
