Description
A traditional pumpkin pie recipe with a rich and creamy filling, perfect for Thanksgiving or any fall gathering.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 1 (15-ounce) can pure pumpkin puree
- 1 cup heavy cream
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 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 your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, vanilla extract, and all the spices (cinnamon, ginger, nutmeg, cloves, and salt) until smooth.
- Pour the pumpkin filling into the unbaked pie crust.
- Bake in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Allow the pie to cool completely on a wire rack before slicing.
- Serve with whipped cream if desired.
Notes
- For a deeper flavor, consider roasting your own pumpkin instead of using canned puree.
- Make sure to let the pie cool completely to achieve the best texture.
- Prep Time: 15
- Cook Time: 1
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 150
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 2
- Protein: 4
- Cholesterol: 80
Keywords: pumpkin pie, classic pumpkin pie recipe, Thanksgiving dessert, fall dessert, homemade pumpkin pie