Description
This classic pumpkin pie is the perfect blend of spices and creamy pumpkin filling, nestled in a flaky crust. It’s a must-have for your fall celebrations and Thanksgiving dinners.
Ingredients
Scale
- 1 unbaked pie crust (store-bought or homemade)
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 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
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the pumpkin puree, heavy cream, sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth and well combined.
- 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 35-40 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- Remove the pie from the oven and let it cool on a wire rack before serving.
Notes
- For a more flavorful pie, consider roasting your pumpkin and puréeing it fresh.
- Serve with whipped cream for an extra treat!
- You can substitute the heavy cream with evaporated milk for a lighter version.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
- Cholesterol: 80
Keywords: pumpkin pie, classic pumpkin pie recipe, Thanksgiving dessert, fall dessert, homemade pumpkin pie