Pumpkin Pie
This classic oven-baked pumpkin pie features velvety smooth filling bursting with warm autumn spices. The perfectly golden crust cradles creamy pumpkin custard that sets beautifully, creating the quintessential holiday dessert everyone craves year after year.
Ingredients
Pie Crust
- 1 9-inch pie crust store-bought or homemade
- 1 tbsp melted butter
Pumpkin Filling
- 1 can 15 oz pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- ¾ cup packed brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 425°F and position rack in the lower third of the oven.
- Brush the pie crust with melted butter and place in a 9-inch pie dish, crimping edges decoratively.
- Whisk together pumpkin puree, eggs, heavy cream, and brown sugar until completely smooth.
- Add cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract, whisking until fully combined.
- Pour the pumpkin filling into the unbaked pie crust, filling to about ¼ inch from the top.
- Bake at 425°F for 15 minutes, then reduce temperature to 350°F without opening the oven door.
- Continue baking for 40-50 minutes until edges are set and center jiggles slightly when shaken.
- Cool on wire rack for at least 3 hours before slicing and serving.