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Easy Pumpkin Pie Recipe

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★★★★★

4.9 from 99 reviews

This easy pumpkin pie recipe features a creamy, lightly spiced filling made with pumpkin puree, eggs, and cream, baked in a flaky homemade pie crust. Perfectly balanced with cinnamon, ginger, and cloves, this classic dessert can be made with canned or fresh pumpkin puree and is ideal served with homemade whipped cream.

Ingredients

Scale

Pie Crust

  • 1 (9-inch) single crust homemade pie crust

Filling

  • 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

For Serving

  • Homemade whipped cream

Instructions

  1. Prepare Crust: Roll out half of the chilled pie dough on a floured surface to fit a 9-inch pie dish. Roll from the center outward, rotating the dough for even thickness, ensuring the dough is about 2 inches larger than the pie dish diameter. Grease the pie dish with butter, gently place the dough inside without stretching, and trim the edges to within 1 inch of the dish. Refrigerate while preparing the filling.
  2. Make Filling: In a bowl, whisk together the eggs, granulated sugar, and light brown sugar until smooth. Add the pumpkin puree, heavy cream, vanilla extract, cinnamon, ginger, cloves, and sea salt. Whisk until all ingredients are well combined and the mixture is smooth.
  3. Preheat Oven: Set the oven to 425°F (218°C). Place a large baking sheet nearby to hold the pie during baking.
  4. Fill Pie Shell and Bake: Place the pie dish on the baking sheet and pour the pumpkin filling into the crust. Bake at 425°F for 15 minutes. Then reduce oven temperature to 375°F (190°C) and bake for an additional 35 to 45 minutes. After about 20 minutes, rotate the pie once or twice for even baking. If the crust edges brown too quickly, cover them with a strip of foil to prevent burning.
  5. Cool the Pie: Remove the pie from the oven and cool completely on a wire rack for 2 to 3 hours or until it reaches room temperature. For best texture, refrigerate the pie overnight to allow it to fully set.
  6. Serve: Cut the pie into eight wedges and serve plain or topped with homemade whipped cream.

Notes

  • Store pumpkin pie in the refrigerator, covered, for up to three days. It can sit at room temperature for up to 2 hours when serving.
  • Freeze fully cooled pumpkin pie wrapped tightly in foil for up to 3 months. Thaw overnight in the refrigerator before serving.
  • To test doneness, the pie should jiggle slightly like jello but appear mostly set. A toothpick inserted about 2 inches from the edge should come out clean.
  • You can substitute 2 ¼ teaspoons pumpkin pie spice for the cinnamon, ginger, and cloves if preferred.

Keywords: pumpkin pie, easy pumpkin pie, homemade pumpkin puree, fall dessert, holiday pie, classic pumpkin pie

Find it online: https://reemcook.com/easy-pumpkin-pie-recipe/