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Pumpkin Pie

A comforting homemade Pumpkin Pie filled with aromatic spices, perfect for any occasion from Thanksgiving to cozy family dinners.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 1 homemade pie crust or 1 9 inch / 22.5cm store-bought crust Homemade gives it that loving touch!
Filling
  • 1 3/4 cups pumpkin puree Use fresh for an amazing flavor boost.
  • 2/3 cup sugar, white / granulated Just the right sweetness to balance the spices.
  • 1/2 tsp salt Enhances all those lovely flavors.
  • 2 tsp cinnamon A hug in spice form!
  • 1 tsp ground ginger Gives it a warm, zesty kick.
  • 1/4 tsp ground cloves Adds depth and richness.
  • 1 pinch nutmeg Just a whisper of warmth.
  • 1 1/3 cups cream, heavy / thickened (cold) Creates that velvety texture.
  • 3 pcs eggs A binder that brings it all together.

Method
 

Preparation
  1. If you’re feeling ambitious, start with a homemade pie crust. Blind bake it per your favorite recipe or just use a store-bought crust for ease.
  2. Preheat your oven to 170 degrees C / 335 degrees F (150 degrees C fan).
  3. In a medium saucepan over medium heat, combine the pumpkin puree, sugar, salt, and spices. Stir regularly for about 5 minutes.
  4. Remove the saucepan from the stove and scrape the contents into a large bowl.
Mixing
  1. Add the cold cream to the pumpkin mixture and whisk until fully combined.
  2. Crack the eggs in one at a time, whisking gently to incorporate each egg before adding the next.
Baking
  1. Pour the filling into the prepared pie crust and transfer it into your preheated oven.
  2. Bake for 45 to 55 minutes or until the center is set but still has a slight jiggle.
Cooling
  1. Once baked, cool the pie completely for 4 hours or longer before cutting.

Notes

Time-Saving Trick: Using a store-bought pie crust can save you time without sacrificing taste! If your pie crust shrinks while baking, try chilling it for at least 30 minutes before baking. For flavor variation, swap half of the pumpkin puree with sweet potato or add a tablespoon of maple syrup.