Pumpkin Pie
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Servings
12
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Calories
23635 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pumpkin Pie
Description
The Pumpkin Pie recipe uses a single pie crust filled with a rich mixture of pure pumpkin puree, granulated sugar, and a blend of warming spices including cinnamon, ginger, cloves, and nutmeg. Heavy cream and eggs are added to create a smooth custard texture. The filling is first cooked briefly on the stove to remove excess moisture and develop the spices, then combined with dairy and eggs before baking.
Baking at a moderate temperature until the center sets but retains a slight jiggle ensures a tender, custardy filling that avoids overbaking. Minor cracks at the edges are normal and tend to close up as the pie cools. The final pie has a creamy texture with a spiced pumpkin flavor that enhances with chilling.
This pie is best served after cooling completely for several hours or overnight. It pairs well as a seasonal dessert during holidays and can be enjoyed on its own or with whipped cream. Proper measuring of pumpkin puree by volume is important since density varies between canned and homemade.
For storage, refrigerate the pie once cooled and consume within three days to maintain crust quality. Making homemade pumpkin puree involves steaming and mashing pumpkin or butternut squash, then measuring precisely to match recipe volume.
Ingredients
- 1 pie crust homemade
- 1 pie crust store bought, 9 inch / 22.5 cm
Pumpkin Pie Filling:
- 1 3/4 cups pumpkin from 15 oz/425g can or homemade puree (Note 1, puree
- 2/3 cup (145g) granulated sugar white
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp cloves ground
- Pinch nutmeg
- 1 1/3 cups (330 ml) heavy cream thickened, cold
- 3 egg
Instructions
Pie Crust
- If using homemade pie crust, blind bake it per the Pie Crust recipe and fill crust straight after removing from oven.
- If using store bought, blind baking is not necessary (but if you want to, follow the Pie Crust recipe).
Pie Filling
- Preheat oven to 170°C / 335°F (150°C fan).
- Place pumpkin, sugar, salt and spices into a saucepan over medium heat. Once you see steam, cook, stirring regularly, for 5 minutes (this removes excess moisture and lets spices bloom).
- Remove from stove and scrape into a bowl. Add cream, whisk.
- Whisk eggs in one by one, mixing just enough to incorporate. If you whisk vigorously for ages, it will aerate the mixture, leading to cracks.
- Pour into Pie Crust, transfer to oven.
- Bake 45 - 55 minutes or until the centre is set but still has a slight jiggle and the toothpick inserted into the middle comes out clean but damp (if it still has pumpkin batter, keep cooking). (Note 2)
- Cool completely for 4 hours+ before cutting to serve. Serve with cream and dusting of cinnamon or nutmeg if desired!
Notes
- Use pure canned pumpkin, not pumpkin pie filling, for accurate flavor and texture.
- Measure pumpkin puree by volume (cups) rather than weight, as density varies between canned and homemade.
- Allow pie to cool completely for at least 4 hours or overnight before slicing for best texture and flavor.
- Minor cracks around edges are normal and tend to heal after cooling.
- Store leftover pie in the refrigerator for up to 3 days to preserve crust quality.
- For homemade pumpkin puree, steam peeled and chopped pumpkin or butternut squash until very tender, then mash and strain to the required volume.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 23635 kcal
% Daily Value*
| Calories | 236.35cal | 12% |
| Carbohydrates | 23.18g | 8% |
| Protein | 3.24g | 6% |
| Fat | 15.07g | 23% |
| Saturated Fat | 7.92g | 40% |
| Cholesterol | 78.75mg | 26% |
| Sodium | 183.05mg | 8% |
| Potassium | 123.23mg | 3% |
| Fiber | 1.59g | 6% |
| Sugar | 13.38g | 27% |
| Vitamin A | 6025.81IU | 121% |
| Vitamin C | 1.67mg | 2% |
| Calcium | 39.43mg | 4% |
| Iron | 1.12mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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