Ingredients

1 (9-inch) single crust homemade pie crust

3 large eggs

½ cup granulated sugar (100g)

⅓ cup light brown sugar (65g)

1 (15-ounce) can pure pumpkin puree or 1 ¾ cups homemade pumpkin puree (420g)

¾ cup heavy whipping cream (175ml)

1 teaspoon vanilla extract

1 ½ teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon fine sea salt

Homemade whipped cream, for serving

Instructions

Step 1: Roll out half of the pie dough to fit a 9-inch pie dish. Sprinkle flour on your work surface and rolling pin to prevent sticking. Roll from the center outwards, lifting and turning the dough as you go. The dough should be about 2 inches larger than the pie dish.

Step 2: Grease the pie dish with butter, then gently place the dough inside without stretching. Trim the edges to within 1 inch of the dish. Refrigerate the crust while preparing the filling.

Step 3: In a bowl, whisk together the eggs and both sugars until smooth. Add pumpkin puree, heavy cream, vanilla extract, cinnamon, ginger, cloves, and salt. Whisk until well blended.

Step 4: Preheat the oven to 425°F (218°C) and set a large baking sheet aside. Place the pie dish on the baking sheet and pour the pumpkin filling into the crust.

Step 5: Bake at 425°F (218°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 35 to 45 minutes, or until a toothpick inserted about 2 inches from the edge comes out clean. Rotate the pie once or twice during baking. If the crust darkens too much, cover the edges with foil.

Step 6: Cool the pie completely on a wire rack for 2 to 3 hours or until room temperature. For best results, refrigerate overnight to allow the filling to set fully.

Step 7: Slice into eight wedges and serve with homemade whipped cream if desired.

Tips & Variations

Substitute 2 ¼ teaspoons pumpkin pie spice for the cinnamon, ginger, and cloves for a convenient spice blend.

Use homemade pumpkin puree for a fresher taste and smoother texture.

Cover the crust edges with foil during baking to prevent burning.

The pie filling should still jiggle slightly when done; it will firm up as it cools.

Storage

Store pumpkin pie in the refrigerator and consume within three days for best flavor and safety. It can be left at room temperature for up to 2 hours before refrigerating. To freeze, cool completely, wrap tightly in foil, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently if desired.

FAQs

Can I use canned pumpkin for this pie?

Yes, canned pure pumpkin puree works perfectly and is convenient. You can also use homemade pumpkin puree for a fresher taste.

How do I know when the pie is fully baked?

The pie should look mostly set with a shiny top and only a slight jiggle in the center, similar to jello. A toothpick inserted about 2 inches from the edge should come out clean, indicating the pie is done.