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:
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, spices, and salt until smooth.
- Pour the mixture into the prepared pie crust and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- 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
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.
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!