Description
This Classic Pumpkin Pie is easy to make and full of pumpkin flavor and Autumn spices! It’s the perfect pumpkin pie recipe for Thanksgiving!
Ingredients
Scale
- Refrigerated or Homemade pie crust
- 15 oz can pumpkin puree
- 3 large eggs, room temperature
- 1 cup (225g) packed light brown sugar
- 2 1/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 cup (240ml) heavy whipping cream, room temperature
- 1/4 cup (60ml) milk, room temperature
Instructions
- Place the pie crust in a deep dish 9 inch pie pan (I use this one) and crimp the edges. Pre-bake (see my tutorial for blind baking) according to the temperature and time of the package directions. I like to use pie weights to keep the crust from puffing up when baking.
- While the crust bakes, whisk together the pumpkin puree, eggs and light brown sugar in a large mixer bowl.
- Add the remaining ingredients and whisk until well combined.
- Remove the crust from the oven when done baking. Preheat the oven to 375 degrees.
- Pour the pie filling into the hot crust, then place back in the oven and bake for 40-50 minutes. After about 20 minutes of baking, add a pie crust shield to keep the crust from browning too much.
- When the pie is set around the edges and the center is just set but still jiggly, remove the pie from the oven and set on a wire rack to cool for 1-2 hours.
- Carefully cover the pie and place the pie in the fridge to cool completely, 4-5 hours. Pie can be made 1-2 days ahead and refrigerated until ready to serve.
Notes
Be sure to use room temperature ingredients where indicated, as cold ingredients can lead to a cracked pie.
Nutrition
- Serving Size: 1 Slice
- Calories: 256
- Sugar: 18.3 g
- Sodium: 206.9 mg
- Fat: 13.6 g
- Carbohydrates: 31.3 g
- Protein: 3.7 g
- Cholesterol: 69.7 mg
