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The Best Classic Homemade Pumpkin Pie
Course Dessert
Cuisine American
- 1 chilled pie dough for one single-crust 9-inch pie link below
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 2 cups fresh pumpkin puree link below
- 3/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Prepare the Crust:
Begin by rolling out the dough so that it is about one inch larger than your pie dish.
Gently press dough down into the dish, being careful not to stretch the dough, so that it lines the bottom and sides.
Trim dough to within 1/2-inch of the dish edge or fold edges of dough underneath itself for a thicker border.
Crimp edges, or make a design with a fork and place in the fridge while you make the pie filling.
Making the filling:
Whisk eggs and sugars together until smooth.
Then add pumpkin, cream, vanilla, cinnamon, ginger, cloves, and the salt.
Mix until everything well blended.
Baking the Pie:
Heat oven to 425 degrees F.
Place the pie shell on to a baking sheet then pour the pumpkin filling into the pie shell.
Bake the pie at 425F degrees for 15 minutes, the reduce the oven temperature to 375F and bake 35 minutes.
Check doneness with a toothpick, if the toothpick does not come out clean, bake for another 10 minutes and check again for doneness.
Remove from the oven and cool on a wire rack for 2 hours or until room temperature.
Serve cool, or cold and with whipped cream on top!
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