Description
Indulge in the timeless comfort of a velvety pumpkin pie, perfectly spiced and nestled in a flaky crust. Ideal for fall gatherings or a cozy dessert any time of year.
Ingredients
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1 unbaked pie crust
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1 (15-ounce) can pumpkin purée (about 2 cups)
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1/2 cup granulated sugar
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1/2 cup packed light or dark brown sugar
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1/2 teaspoon kosher salt
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2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/8 teaspoon ground cloves or allspice
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3/4 cup whole milk
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3/4 cup heavy cream
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3 large eggs
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1 teaspoon vanilla extract
Instructions
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Preheat your oven to 425°F (220°C).
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In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves until smooth.
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Add the milk, cream, eggs, and vanilla extract to the mixture. Whisk until fully combined.
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Pour the filling into the unbaked pie crust.
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Bake at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted into the center comes out clean.
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Allow the pie to cool completely before serving.
Notes
For a smoother texture, strain the pumpkin filling before pouring it into the crust.
Serve with a dollop of whipped cream or a sprinkle of cinnamon for added flavor
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American