Pumpkin Pie

A classic holiday treat, Pumpkin Pie features a smooth and spiced pumpkin filling nestled in a flaky, buttery crust. This timeless dessert is the perfect way to end your festive meal, offering a delightful blend of autumn spices and creamy textures.

Prep time: 15 minutes
Cook time: 55 minutes
Serves: 8

Ingredients

1 (15 oz) can pumpkin puree

1 cup heavy cream

1/2 cup whole milk

3/4 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp salt

1 (9-inch) unbaked pie crust

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, whisk together the pumpkin puree, heavy cream, and whole milk.

3. Add the granulated sugar, brown sugar, and eggs to the pumpkin mixture, and whisk until smooth.

4. Stir in the cinnamon, ginger, nutmeg, cloves, and salt until fully combined.

5. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.

6. Place the pie on a baking sheet and bake in the preheated oven for 15 minutes.

7. Reduce the oven temperature to 350°F (175°C) and continue baking for another 40-45 minutes, or until the center is set.

8. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.

Storage

Store any leftover pumpkin pie covered in the refrigerator for up to 4 days.

Reheating

Reheat individual slices in the microwave for about 30 seconds or until warm. For a whole pie, cover with foil and warm in a preheated 300°F (150°C) oven for 15-20 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.