Homemade Pumpkin Pie
User Reviews
5
Homemade Pumpkin Pie
Description
Homemade Pumpkin Pie uses canned pumpkin puree mixed with brown sugar and traditional autumn spices such as cinnamon, nutmeg, cloves, and salt to build a classic filling. Eggs and heavy cream provide the custard base, which is smoothly combined with the spices in a food processor to ensure even texture.
The filling is poured into a 9-inch pie crust, either homemade or store-bought, and baked initially at a high temperature to set the crust, then at a lower temperature to fully cook the custard without cracking. The pie is baked until the center is just set, checked by a clean toothpick, indicating doneness while maintaining a creamy texture.
Serving chilled or at room temperature with optional whipped cream complements the delicate sweetness and spices. Using a frozen pre-made crust can save time, and a food processor helps achieve the characteristic smooth filling texture.
Testing doneness with a toothpick is key, as overbaking can cause dryness. The pie can be refrigerated and sliced later for convenience.
Ingredients
- 1 pie crust for a 9 inch pan, homemade or store bought
- 1 ounce can pumpkin puree
- 3/4 cup brown sugar packed
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (freshly grated is best)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cloves ground
- 3 egg
- 1 1/4 cups heavy cream
- Whipped Cream optional, for serving
Instructions
- Place the pie crust in a 9 inch pie pan. Preheat the oven to 425 degrees F.
- Place the pumpkin puree in a food processor along with the brown sugar, cinnamon, nutmeg, salt and cloves. Pulse to combine.
- Add eggs 1 at a time, pulsing after each addition. Gradually add the cream in a thin stream, processing just until blended. Process 5 seconds longer.
- Pour the filling into the crust. Place the pie on a sheet pan.
- Bake for 15 minutes, then reduce the oven temperature to 350 degrees F.
- Bake the pie for an additional 40-50 minutes or until center is just set and a toothpick inserted into the filling comes out clean.
- Cool the pie on a rack. Cut into slices and top with whipped cream if desired, or refrigerate the pie for later use.
Notes
- A frozen pre-made pie crust is a time-saving option that still yields good results.
- Using a food processor or blender helps create a smooth, silky filling.
- Test for doneness by inserting a toothpick; a clean toothpick means the filling is set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 151mg | 6% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 87IU | 2% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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