Pumpkin Pie

A traditional holiday pie, this classic Pumpkin Pie is filled with warm spices and is super easy to prepare. This pie is smooth and creamy and delicious!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Chilling Time 4

Total Time 5 10

Servings servings

Calories 434kcal

Author Deborah Harroun

Ingredients

1 pie crust* unbaked
2 large eggs
1 large egg yolk
3/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 (15 oz) can pumpkin puree
1 cup heavy whipping cream

Instructions

Preheat the oven to 375ºF.
Roll out your pie crust and place it in a pie plate. Place in the refrigerator until needed.
In a large bowl, lightly beat the eggs and egg yolk together. Add the sugar and whisk to combine.
Add the vanilla, cinnamon, salt, ginger, cloves, nutmeg, and cardamom, then stir in the pumpkin puree.
Add the cream and stir just until combined.
Pour the filling into your prepared crust. Place on a baking sheet, and transfer to the oven.
Bake the pie until the center is set and not wiggly, about 60 minutes. Start checking the pie at 45 minutes, then continue to check until the pie is set around the edges and just barely jiggly in the center. Cover the crust to prevent it from getting too brown.
Once baked, remove the pie from the oven and let it sit at room temperature until it has cooled completely, about 3-4 hours.

Notes

*If using a store bought crust - the crusts that come frozen already in the tins tend to be a bit smaller than a regular pie plate. You may need 2 of those frozen crusts to use all of the filling. If making a homemade crust or a refrigerated crust with your own pie plate, you can use either a deep dish or a regular pie plate.

SUBSTITUTIONS: You can use 2 1/4 teaspoons of pumpkin pie spice instead of the spices listed. It’s not quite the same, but it’s delicious!

If you choose to use homemade pumpkin puree, make sure to drain it well first so that your pie will set up properly. I have found that most generic brands of canned pumpkin are also a lot wetter, so you may want to drain them, as well. I have had the best results using Libby’s canned pumpkin.

FREEZE: You can freeze your fully baked pumpkin pie for up to 1 month. Make sure to let it cool completely and wrap well. Thaw overnight in the refrigerator.

STORE: Store any leftovers in the refrigerator for up to a week.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition