Description
This classic Pumpkin Pie from Scratch features a creamy and spiced pumpkin filling baked in a flaky homemade or store-bought pie crust. Perfect for fall gatherings and Thanksgiving celebrations, this dessert blends traditional spices like cinnamon, ginger, nutmeg, and cloves with the rich texture of pumpkin puree and cream for a comforting and delicious treat.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch homemade or store-bought pie crust
Filling
- 2 cups pumpkin puree (freshly made or canned 100% pumpkin)
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and prepare crust: Preheat your oven to 425°F. Place the unbaked pie crust into a 9-inch pie dish and crimp the edges neatly to form a decorative border.
- Mix the filling: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, and whole milk until the mixture is smooth and uniform.
- Add spices and vanilla: Incorporate the ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, and pure vanilla extract into the pumpkin mixture, whisking thoroughly until fully combined and creamy.
- Fill the crust: Pour the prepared pumpkin filling into the pie crust, smoothing the top with a spatula for an even surface.
- Initial bake: Bake the pie at 425°F for 15 minutes to set the crust and filling.
- Reduce temperature and continue baking: Lower the oven temperature to 350°F without opening the door, and bake for an additional 40 to 50 minutes, or until the center is just set with a slight jiggle when gently shaken.
- Cool and set: Remove the pie from the oven and allow it to cool completely at room temperature for at least 2 hours. This helps the filling fully set before slicing and serving.
Notes
- For enhanced flavor, use freshly grated nutmeg and ginger instead of pre-ground spices.
- If the pie crust edges begin to brown too quickly during baking, cover them loosely with foil or a pie shield to prevent burning.
- This pie can be prepared a day in advance and stored in the refrigerator for convenience.
- Serve with whipped cream for a classic finishing touch.
