There’s nothing quite like the taste of homemade pumpkin pie, and with fall in full swing, it’s the perfect time to whip up a delicious pie from scratch. Whether you’re looking to impress your friends and family at Thanksgiving dinner, or just want to indulge in a sweet treat, this recipe for pumpkin pie is sure to hit the spot. So grab your apron and let’s get baking!
- 1 9-inch unbaked pie crust
- 1 3/4 cups canned pumpkin puree
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Preheat your oven to 375°F.
- In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
- Pour the mixture into the unbaked pie crust and smooth out 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 on a wire rack for at least 30 minutes.
- Once cooled, slice and serve with whipped cream or ice cream, if desired.
One slice of pumpkin pie (1/8th of the pie) contains approximately:
- Calories: 340
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 90mg
- Sodium: 300mg
- Total Carbohydrates: 43g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 4g
This pumpkin pie recipe takes approximately 45-50 minutes to bake, with an additional 30 minutes of cooling time.
- 9-inch pie dish
- Large mixing bowl
- Wire rack
Pumpkin pie is best served with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra special treat, drizzle caramel sauce over the top of your slice.
- For a gluten-free option, use a gluten-free pie crust.
- For a dairy-free option, substitute the heavy cream with coconut cream or almond milk.
- For a spicier pie, increase the amount of cinnamon, ginger, and nutmeg.
- For a boozy twist, add a splash of rum or bourbon to the filling.
- If you don’t have canned pumpkin puree, you can make your own by roasting a small pumpkin and pureeing the flesh in a food processor.
- You can substitute the brown sugar with maple syrup or honey for a more natural sweetener.
- If you don’t have heavy cream, you can use half-and-half or whole milk instead.
Store leftover pumpkin pie in the refrigerator for up to 4 days. To reheat, place a slice in the microwave for 10-15 seconds, or in a preheated oven at 350°F for 5-10 minutes.
- Make sure to use pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- If your crust is browning too quickly, cover the edges with foil to prevent burning.
- Let the pie cool completely before slicing to prevent the filling from being too runny.
This pumpkin pie recipe is a classic and always a crowd-pleaser. Don’t be afraid to make it your own with different spices or sweeteners. And if you’re feeling ambitious, try making your own pie crust from scratch!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin instead of canned. Simply roast a small pumpkin in the oven until tender, then scoop out the flesh and puree it in a food processor until smooth.
Can I make this recipe ahead of time?
Yes, you can make the pie up to one day ahead of time and store it in the refrigerator. Let it come to room temperature before serving.
Can I freeze pumpkin pie?
Yes, pumpkin pie can be frozen for up to 2 months. Wrap it tightly in plastic wrap or aluminum foil and store in the freezer. Thaw in the refrigerator before reheating.
There’s nothing quite like the taste of homemade pumpkin pie, especially during the fall season. This recipe is easy to follow and always turns out delicious. Whether you’re a beginner baker or a seasoned pro, give this pumpkin pie recipe a try and enjoy a slice of warm, comforting goodness.