Ingredients
Pie Crust
1 unbaked 9-inch pie crust (homemade or your preferred recipe)
Filling
2 cups (425 g) pumpkin puree
3 large eggs
1 ¼ cups (275 g) packed light or dark brown sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 ¼ cups (340 g) heavy cream
Instructions
-
Prepare the pie crust
Roll the chilled dough into a 12-inch circle and carefully fit it into a 9-inch pie dish. Trim the excess dough and crimp the edges. Freeze the prepared crust for 30 minutes. Preheat your oven to 400°F while it chills. -
Blind bake the crust
Line the frozen crust with lightly greased foil and fill it with pie weights, dried beans, or rice. Bake for about 20 minutes, or until the edges look set and lightly golden. Let cool for 5 minutes, then remove the weights and foil. Lower oven temperature to 375°F. -
Make the filling
In a large bowl, whisk together pumpkin puree, eggs, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves. Add the heavy cream and whisk until the mixture is smooth and fully combined. -
Fill and bake
Pour the filling into the warm, partially baked crust. Bake at 375°F for 45–50 minutes, or until the edges are set and the center still has a gentle wobble when the pie is nudged. Avoid baking until the center is firm. -
Cool gradually
Turn off the oven and leave the pie inside with the door slightly open. Allow it to cool slowly to room temperature. This step finishes the cooking process and helps prevent cracks on the surface. -
Serve
Slice once fully cooled. Enjoy plain or with freshly whipped cream. Store leftovers in the refrigerator.
Notes
- This recipe uses only one pie crust; any leftover dough can be kept in the fridge for up to 5 days or frozen for up to 2 months.
- Use canned pumpkin for the smoothest texture. Homemade puree works but may need draining to remove excess moisture.
- You can replace the spices with 2 teaspoons pumpkin pie spice if preferred.
- If your pie dish is slightly smaller or your crust shrank while blind baking, you may have a little filling left over.
- Best consumed within 2 days for optimal texture, but can be refrigerated for up to a week.
- Prep Time: 15 min
- Cook Time: 1 hr