Homemade Pumpkin Pie
User Reviews
5.0
3 reviews
Excellent
Homemade Pumpkin Pie
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This delicious homemade pumpkin pie, made entirely from scratch, has a buttery and flaky crust and a silky, creamy pumpkin custard filling.
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Ingredients
- 1 prepared pie crust
- 3 eggs
- ¾ cups dark brown sugar
- 2 tsps cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 15 oz canned pumpkin puree
- 1½ cups heavy whipping cream
Instructions
- Preheat your oven to 375 Degrees.
- Blind Bake your pie crust for 15 minutes (see notes)
- Whisk the eggs.
- Add the sugar and spices and whisk to a smooth mixture.
- Add the pumpkin puree and mix well.
- Add the cream, mix, and pour into your prepared crust. (see notes)
- Cover the edges with a pie shield or foil and bake at 375 degrees for 50-60 minutes (see notes)
Notes
- Blind Baking: Take your chilled, prepared pie crust and place a sheet of parchment paper on it. Add pie weights or dry beans to add weight so the pastry doesn't puff up. Bake for 15 minutes at 375 degrees Fahrenheit, remove from the oven, cool for 5-10 minutes, pour your filling, and continue to bake.
- : Take your chilled, prepared pie crust and place a sheet of parchment paper on it. Add pie weights or dry beans to add weight so the pastry doesn't puff up. Bake for 15 minutes at 375 degrees Fahrenheit, remove from the oven, cool for 5-10 minutes,
- Spices—You can substitute three teaspoons of pumpkin pie spice instead of the individual spices listed above.
- Spices—You can substitute three teaspoons of pumpkin pie spice instead of the individual spices listed above.
- Spices—You can substitute three teaspoons of pumpkin pie spice instead of the individual spices listed above.
- Baking Time—Since ovens vary, keep a close watch on the pie after about 40 minutes so the filling doesn't overbake. Once the sides are set, even if the center is a little jiggly, you may want to test the center with a knife. The custard will continue to thicken and place as it cools, and overbaking can result in a cracked filling.
- —Since ovens vary, keep a close watch on the pie after about 40 minutes so the filling doesn't overbake. Once the sides are set, even if the center is a little jiggly, you may want to test the center with a knife. The custard will continue to thicken and place as it cools, and overbaking can result in a cracked filling.
Nutrition Information
Show Details
Serving
1slice
Calories
371kcal
(19%)
Carbohydrates
37g
(12%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
112mg
(37%)
Sodium
204mg
(9%)
Potassium
229mg
(7%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
9020IU
(180%)
Vitamin C
3mg
(3%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 371kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 112mg | 37% |
| Sodium | 204mg | 9% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 9020IU | 180% |
| Vitamin C | 3mg | 3% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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