No-Fail Homemade Pumpkin Pie Recipe
This is a classic, unfussy pumpkin pie. We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The spices are not overpowering. If you like your pie spicy, increase the cinnamon and ginger a little. A 1/4-teaspoon of cloves should suffice.
This is a classic, unfussy pumpkin pie. We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The spices are not overpowering. If you like your pie spicy, increase the cinnamon and ginger a little. A 1/4-teaspoon of cloves should suffice.
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/2 cup (100 grams) granulated sugar
- chilled pie dough for one single-crust 9-inch pie see our pie crust recipe
- 1/3 cup (65 grams) light brown sugar
- 1 can pure pumpkin puree or 2 cups (440 grams) fresh pum see our homemade pumpkin puree recipe
- 3/4 cup (175 ml) heavy whipping cream
- Carbohydrate 6.46354125 g
- Cholesterol 1269 mg
- Fat 29.95033875 g
- Fiber 2.21692494249344 g
- Protein 37.9548675 g
- Saturated Fat 9.33387975 g
- Serving Size 1 1 Serving (310g)
- Sodium 1026.174675 mg
- Sugar 4.24661630750656 g
- Trans Fat 5.048762625 g
- Calories 453 calories
Step-by-step
- Roll out dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.
- Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. Refrigerate while you make the pie filling.
- Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves and the salt. Stir until well blended.
- Heat oven to 425 degrees F. Transfer pie shell to a baking sheet. Pour pumpkin filling into the pie shell. Bake pie at 425 degrees for 15 minutes.
- Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
- Cool on a wire rack for 2 hours or until room temperature. Cut into 8 wedges and serve alone or topped with whipped cream.
- To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.
My No-Fail Pumpkin Pie: A Simple Recipe for a Classic Dessert
As a busy working mom, time is my most precious commodity. I crave those moments of comfort and connection, and nothing embodies that quite like a warm slice of homemade pumpkin pie. This isn't some elaborate, hours-long baking project; this recipe is my go-to for a delicious, crowd-pleasing pie that's surprisingly quick and easy to make. It's the perfect dessert for Thanksgiving, a cozy autumn evening, or any time you need a little dose of homemade happiness.
The best part? It's almost foolproof! Even if you're not a seasoned baker, you can achieve perfectly spiced, creamy pumpkin goodness. The recipe itself relies on simple, readily available ingredients – no obscure spices or hard-to-find ingredients here. My secret? Using quality pumpkin puree makes all the difference. Whether you're using canned or homemade puree, a rich, flavorful base is crucial. And don't skimp on the spices – cinnamon, ginger, and just a touch of clove create the perfect aromatic balance.
The process is straightforward, too. I often prepare the pie crust the day before to save time, knowing I can easily whisk together the filling just before baking. The baking time is flexible, but keeping an eye on the crust is essential. You'll know it's perfectly done when a toothpick comes out clean. Once it's baked, let it cool completely – this allows the flavors to meld and enhances the creamy texture.
This recipe isn't just about the baking; it's about the memories created around it. The aroma of warm pumpkin spice filling the house brings a sense of warmth and comfort. It's about sharing a slice of pie with loved ones, savoring the flavors, and creating cherished moments. For me, it’s a reminder that even amidst the hustle of daily life, there's always time for simple pleasures like baking a delicious pie – a testament to the enduring power of a simple, delicious recipe.
I’ve experimented with different variations over the years, adding a touch of maple syrup to enhance the sweetness, or using a pecan crust for added crunch. But this classic version remains my favorite, its simplicity allowing the rich, warm flavors of pumpkin and spice to shine through. It’s a recipe I’ll pass on to my own children, a symbol of comforting traditions and the enduring magic of homemade food.
Beyond personal enjoyment, this recipe has also proven surprisingly versatile. I’ve taken it to potlucks, baked it for friends, and even used it as a centerpiece for small gatherings. It’s always a hit, a testament to its universal appeal. The simple elegance of this pumpkin pie transcends the ordinary; it's a dessert that invites conversation, fosters connections, and creates lasting memories.
So whether you're a seasoned baker or a complete novice, give this recipe a try. You'll be surprised how easy it is to create a truly exceptional pumpkin pie, filled with warmth, comfort, and a whole lot of love. It's more than just a dessert; it's a recipe for cherished moments and delicious memories. And that, my friends, is something truly special.
Ingredients:
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/2 cup (100 grams) granulated sugar
- chilled pie dough for one single-crust 9-inch pie
- 1/3 cup (65 grams) light brown sugar
- 1 can pure pumpkin puree or 2 cups (440 grams) fresh pumpkin puree
- 3/4 cup (175 ml) heavy whipping cream
