Pumpkin Pie
This classic pumpkin pie is a delightful dessert perfect for fall gatherings and holiday celebrations. A rich and creamy filling spiced with cinnamon, nutmeg, and ginger is enclosed in a flaky pie crust, making it a favorite among many.
Equipment
- 1 9-inch pie dish
- 1 mixing bowl
- 1 whisk or electric mixer
- 1 measuring cups and spoons
- 1 spatula
- 1 oven
Ingredients
- 1 9-inch pie crust unbaked
- 15 oz pumpkin puree 1 can
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C).
- If using a homemade pie crust, roll it out and place it into the pie dish. If using a store-bought pie crust, simply place it into the dish. Trim and crimp the edges as desired.
- In a mixing bowl, combine the pumpkin puree, sugar, salt, cinnamon, nutmeg, and ginger. Mix until well blended.
- Beat in the eggs one at a time, mixing until fully incorporated.
- Stir in the heavy cream and vanilla extract until the filling is smooth and creamy.
- Pour the pumpkin filling into the prepared pie crust.
- Bake in the preheated oven for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and continue baking for an additional 45 minutes or until the filling is set and a toothpick inserted into the center comes out clean.
- Remove the pie from the oven and allow it to cool for at least 2 hours before serving to help the filling firm up further.
Notes
Serve the pie with whipped cream for added flavor and decoration.
Pumpkin pie can be refrigerated for up to 3 days.
You can customize the spice levels to your taste, adding more or less according to preference.