With flavorful spices and scrumptious pumpkin puree in a homemade pie crust, this rich and creamy easy pumpkin pie recipe from scratch will win everyone over these holidays.
Cook Time1 hourhr
Course: Dessert
Cuisine: American
Keyword: pie, pumpkin
Ingredients
Store-bought pie crustor homemade
1canpumpkin pureeshould be 2 cups
3large eggs
1 1/4cupsdark brown sugar
1tbspcornstarch
1/2tspsalt
1 1/2tspground cinnamon
1/2tspground ginger
1/4tspground or freshly grated nutmeg
1/8tspground cloves
1/8tspfreshly ground black pepper
1cupheavy cream
1/4cupmilkI have used almond and 2% both were good so use any that you like
Instructions
Preheat oven to 375°F.
For the pumpkin pie filling: Mix the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously mix it all up.
1 can pumpkin puree, 3 large eggs, 1 1/4 cups dark brown sugar, 1 tbsp cornstarch, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground or freshly grated nutmeg, 1/8 tsp ground cloves, 1/8 tsp freshly ground black pepper, 1 cup heavy cream, 1/4 cup milk
Pour the pumpkin pie filling into the warm pre-baked pie crust. Fill the crust up to about 3/4 full. There will probably be a little extra.
Store-bought pie crust
Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil to prevent the edges from browning too much or burning. Check at 50 min, and then 55, and then 60, etc.
Once done, transfer the pie to a wire rack and allow it to cool completely for at least 3 hours. Decorate with sugared cranberries and whipped cream. YUM!