Pumpkin Pie
A classic dessert that combines the warm flavors of pumpkin and spices, perfect for fall festivities and gatherings.
Ingredients
For the filling
- 1.5 cups pumpkin puree Canned or fresh pumpkin puree can be used.
- 1 cup heavy cream Can be substituted with evaporated milk or almond milk.
- 0.75 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon Feel free to experiment with other spices.
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
For the crust
- 1 prepared pie crust Can use a gluten-free pie crust for a gluten-free option.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, heavy cream, sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth.
- Carefully pour the pumpkin mixture into your prepared pie crust, spreading it evenly.
Baking
- Bake the pie for 15 minutes at 425°F (220°C).
- Reduce the heat to 350°F (175°C) and continue to bake for 40-45 minutes, checking to ensure the filling is set.
Cooling
- Once done, take the pie out of the oven and allow it to cool completely.
Notes
If the edges of the crust darken too much, cover them with aluminum foil to prevent burning. Serve plain or with whipped cream or ice cream. Store in the refrigerator for up to 4 days.
