Description
This classic pumpkin pie is a must-have for your fall celebrations. It’s rich, creamy, and perfectly spiced with cinnamon, nutmeg, and ginger, all set in a flaky pie crust. Serve it with whipped cream for an unforgettable dessert!
Ingredients
Scale
- 1 1/2 cups (360ml) pumpkin puree
- 1 cup (240ml) heavy cream
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 unbaked pie crust (store-bought or homemade)
- Whipped cream (for serving)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the pumpkin puree, heavy cream, sugar, eggs, cinnamon, nutmeg, ginger, and salt. Whisk until smooth and well combined.
- Pour the pumpkin mixture into the unbaked pie crust, spreading it evenly.
- Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- Remove from the oven and let cool completely on a wire rack.
- Serve chilled or at room temperature with whipped cream on top.
Notes
- For a richer flavor, you can use homemade pumpkin puree.
- Make sure to cool the pie completely before slicing for clean edges.
- You can add a pinch of cloves for an extra spice kick.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 4
- Cholesterol: 80
Keywords: pumpkin pie, classic pumpkin pie, homemade pumpkin pie, Thanksgiving dessert, fall dessert, easy pumpkin pie recipe