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Pumpkin Pie Recipe

The Great Pumpkin Pie Recipe

The pumpkin pie recipe is a dessert made from pumpkin puree,sugar, eggs, and a blend of spices. It’s typically served in a pie crust,offering a warm, spiced filling. Commonly enjoyed during the autumn months, thepumpkin pie is a must-have for holidays like Thanksgiving, thanks to itscomforting, nostalgic flavors. With just a few ingredients, you can create aclassic, delicious treat that pleases all palates.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups of pumpkin puree (not pumpkin pie filling)
  • 1 cup of heavy cream
  • 2 large eggs
  • ¾ cup of brown sugar
  • 1 teaspoon of cinnamon
  • ½ teaspoon of ground ginger
  • ¼ teaspoon of ground nutmeg
  • ¼ teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of cornstarch (to thicken the filling)
  • 1 prepared pie crust (store-bought or homemade)

Equipment

  • 9-inch Pie Pan
  • Mixing Bowls
  • Whisk
  • Pastry brush
  • Measuring Cups & Spoons
  • Rolling Pin
  • Oven
  • Cooling Rack
  • Knife or Pie Cutter

Method
 

  1. Prepare the Filling: In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cinnamon, ginger, nutmeg, salt, vanilla extract, and cornstarch. Make sure everything is well-combined and smooth.
  2. Add the Cream: Slowly whisk in the heavy cream until the mixture is completely blended and smooth. The cream adds richness and gives the filling its creamy texture.
  3. Fill the Pie Crust: Pour the pumpkin filling into your prepared pie crust. Be careful not to overfill, leaving about ¼ inch of crust at the top.
  4. Bake the Pie: Place the pie in the preheated oven and bake for 50-60 minutes, or until the center is set but slightly wobbly when shaken. The edges should be golden brown.
  5. Cool the Pie: Remove the pie from the oven and let it cool completely on a cooling rack. This helps the filling firm up, making it easier to slice.
  6. Serve: Once cooled, slice and serve with a dollop of whipped cream, if desired.

Notes

For the best results, make sure you use pure pumpkin puree, not canned pumpkin pie filling, as the latter contains added spices and sugars that could throw off the flavor balance of your pie. Also, be patient while the pie cools—it might be tempting to dig in right away, but letting it set will result in a much firmer, easier-to-slice pie.