Description
Rich, creamy, and perfectly spiced, this Classic Pumpkin Pie recipe captures the essence of cozy fall traditions. Perfect for Thanksgiving!
Ingredients
- 1 unbaked pie crust (homemade or store-bought)
- 1 (15 oz) can pumpkin purée
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ tsp kosher salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves or allspice
- ¾ cup whole milk
- ¾ cup heavy cream
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425°F. Roll pie crust into a 9½-inch deep-dish pan; chill for 30 mins.
- Line crust with parchment paper, add pie weights, and bake for 12-15 mins. Remove weights and bake for an additional 5 mins.
- Blend pumpkin purée, sugars, salt, and spices until smooth and glossy.
- Heat pumpkin mixture in a saucepan over medium-high heat for about 5 mins, stirring until fragrant and steamy.
- Whisk milk, cream, eggs (temper eggs first), and vanilla into the warm pumpkin mixture.
- Reduce oven to 375°F. Pour warm filling into warm crust and bake for 50-60 mins until slightly puffed and jiggly in center.
- Cool pie completely before serving—pie will set further as it cools.
Notes
Pureeing the pumpkin ensures a silky-smooth filling. Blind baking prevents a soggy crust. This is a perfect make-ahead dessert for stress-free holidays.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American