Easy Pumpkin Pie Recipe to Warm Every Table
A classic and comforting fall dessert, this easy pumpkin pie features a silky, spiced pumpkin filling baked in a flaky crust. It’s quick to prepare and perfect for holidays or cozy evenings.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: Serves about 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (9-inch) single crust homemade pie crust
- 3 large eggs
- 1/2 cup (100g) granulated sugar
- 1/3 cup (65g) light brown sugar
- 1 (15oz) can pure pumpkin puree or 2 cups (440g) homemade pumpkin puree
- 3/4 cup (175ml) heavy whipping cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine sea salt
- Homemade whipped cream, for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the pie crust in a 9-inch pie dish and set aside. Optionally, blind bake for 10 minutes to prevent sogginess.
- In a large bowl, whisk together the eggs, granulated sugar, and light brown sugar until combined.
- Add the pumpkin puree, heavy whipping cream, vanilla extract, cinnamon, ginger, cloves, and salt. Mix until the filling is smooth and evenly blended.
- Pour the filling into the prepared pie crust.
- Bake for 60 minutes, or until the edges are set and the center slightly jiggles when shaken.
- Remove from the oven and cool at room temperature for at least 2 hours.
- Slice and serve with homemade whipped cream.
Notes
- Use fresh eggs and high-quality spices for best flavor.
- Do not overmix the filling to avoid cracks.
- Use a water bath in the oven to help prevent the surface from cracking.
- Substitute coconut milk for a dairy-free version.
- Store in the refrigerator for up to 3 days or freeze for up to 2 months.
Find it online: https://www.cookwithbenchi.com/easy-pumpkin-pie-recipe/