Fresh Pumpkin Pie Recipe With Heavy Cream

Fresh Pumpkin Pie Recipe With Heavy Cream

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Fresh Homemade Pumpkin Pie
Fresh Homemade Pumpkin Pie from steviabenefits.org

As the leaves turn golden and the air turns crisp, there’s nothing quite like a warm slice of pumpkin pie to soothe the soul. And when it’s made with fresh, natural ingredients and a generous dollop of heavy cream, it’s a truly heavenly delight. So, let’s roll up our sleeves and get baking!

Ingredients:

  • 1 9-inch pie crust (homemade or store-bought)
  • 1 1/2 cups fresh pumpkin puree
  • 1 cup heavy cream
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, spices, and salt until smooth.
  3. Pour the mixture into the prepared pie crust and smooth the top with a spatula.
  4. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
  5. Remove from the oven and let cool completely before serving.

Nutritional Information:

Serving Size: 1 slice
Calories: 380
Total Fat: 22g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 220mg
Total Carbohydrates: 42g
Dietary Fiber: 2g
Sugars: 30g
Protein: 5g

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Cooking Time:

Preparation Time: 15 minutes
Baking Time: 45-50 minutes
Total Time: 1 hour 5 minutes

Equipment:

  • Large mixing bowl
  • Whisk
  • 9-inch pie dish
  • Spatula
  • Oven

Serving Suggestions:

Serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream on top.

Variations:

For a twist on the classic recipe, try adding a tablespoon of bourbon or rum to the filling mixture. Or, swap out the heavy cream for coconut cream for a dairy-free option.

Substitutions:

If you don’t have fresh pumpkin puree, you can use canned pumpkin puree instead. And if you don’t have heavy cream, you can use half-and-half or whole milk instead, although the texture and flavor may be slightly different.

Storage:

Store any leftover pie in the refrigerator for up to 3 days. To freeze, wrap tightly in plastic wrap and aluminum foil and store in the freezer for up to 3 months.

Tips:

  • Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
  • For a flaky, buttery crust, make sure to keep your ingredients (including your butter) cold and handle the dough as little as possible.
  • If your crust is browning too quickly, cover the edges with foil to prevent burning.

Notes:

This recipe makes one 9-inch pie, but you can easily double or triple the ingredients to make more.

Frequently Asked Questions:

Can I use a different type of crust?

Yes! You can use a graham cracker crust, a gluten-free crust, or even a savory pie crust if you prefer.

Can I use pumpkin pie spice instead of individual spices?

Yes! Substitute 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, and nutmeg.

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How do I know when the pie is done?

The filling should be set around the edges and slightly jiggly in the center. You can also insert a toothpick into the center of the pie – if it comes out clean, the pie is done.

So there you have it – a mouth-watering fresh pumpkin pie recipe with heavy cream that’s sure to impress your friends and family this fall. Whether you serve it for Thanksgiving dinner or just as a cozy dessert on a chilly evening, this pie is a true delight. Give it a try for yourself and let us know what you think!

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