Creamy Pumpkin Pie
A smooth pumpkin pie made with heavy cream, eggs, and warm spices, baked in a golden crust and cooled until set.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 1 pie crust homemade, or 1 store bought 9 inch crust
- 1 ¾ cup pumpkin puree from a 15 oz can
- ⅔ cup granulated sugar
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- 1 pinch ground nutmeg
- 1 ⅓ cup heavy cream cold
- 3 large eggs room temperature
Instructions
Cooking
- Make the filling. Stir the pumpkin with the sugar, salt, and spices until smooth, then whisk in the cream and eggs.
- Fill. Pour the filling into the prepared 9 inch crust.
- Bake. Bake at 425 degrees F for 15 minutes, then lower to 350 degrees F and bake for 40 to 50 minutes until a knife comes out clean.
- Cool. Cool on a wire rack for at least 2 hours before slicing.
- Chill. Refrigerate leftovers covered for 3 to 4 days.
Notes
Substitutions: Use whole milk in place of heavy cream for a lighter pie, or homemade puree in place of canned.
Tips: Use cold cream and pull the pie when the center still jiggles slightly.
Storage: Refrigerate for 3 to 4 days or freeze for up to 2 months.