Velvety Autumn Pumpkin Pie
A luscious and creamy pumpkin pie that embodies the warm flavors of autumn with a hint of spice and a perfect buttery crust.
Prep time: 15 minutesCook time: 55 minutesServes: 8
Ingredients
1 1/2 cups pumpkin puree
1 cup brown sugar
1/2 cup heavy cream
1/2 cup whole milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 prepared pie crust
Instructions
1. Preheat your oven to 425°F.
2. In a large bowl, mix the pumpkin puree and brown sugar until smooth.
3. Gradually whisk in the heavy cream and whole milk.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract, cinnamon, ginger, nutmeg, and salt.
6. Roll out the pie crust and place it into a 9-inch pie dish. Trim and flute the edges.
7. Pour the pumpkin filling into the prepared crust.
8. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 40 minutes, or until the center is set.
9. Allow the pie to cool to room temperature before serving.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat individual slices in the microwave for 20-30 seconds on low power.
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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.
