Here’s a classic, smooth and warmly spiced pumpkin pie recipe — perfect for holidays or cozy weekends.
🎃 Classic Pumpkin Pie
Ingredients (1 standard 9-inch pie)
For the Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For the Filling
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
1️⃣ Preheat
Preheat oven to 425°F (220°C).
2️⃣ Mix Filling
In a large bowl:
- Whisk pumpkin puree, sugars, and salt.
- Add eggs and mix well.
- Stir in cream, milk, vanilla, and spices until smooth.
3️⃣ Fill the Crust
Pour filling into the unbaked pie crust.
4️⃣ Bake (Two-Temperature Method for Best Results)
- Bake at 425°F (220°C) for 15 minutes.
- Reduce heat to 350°F (175°C) and bake another 35–45 minutes.
- Pie is done when center is slightly jiggly but set around edges.
5️⃣ Cool Completely
Let cool at room temperature for at least 2 hours before slicing.
This helps the filling fully set.
🎯 Tips for Perfect Pumpkin Pie
- Don’t overbake — it will continue setting as it cools.
- For extra depth, add a tablespoon of maple syrup.
- Chill before serving for clean slices.
- Top with whipped cream and a sprinkle of cinnamon.
If you’d like, I can also give you:
- A no-crust pumpkin pie (lower carb version)
- A pumpkin pie with cream cheese swirl
- Or a from-scratch pumpkin puree method 🎃
