Classic Pumpkin Pie Recipe | Easy Fall & Thanksgiving Dessert

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Preheat oven to 375 degrees Fahrenheit.

In a mixer, combine 34 cup brown sugar and 3 large eggs; mix on low speed.

Add 34 cup heavy cream and 12 cup whole milk to the mixer while blending.

Add 1 and 34 cups pumpkin puree to the mixing bowl and blend until soupy.

Add 1 tablespoon corn starch to the mixture for thickening.

Add 1 and 12 teaspoons cinnamon, 12 teaspoon ground ginger, 14 teaspoon allspice, 14 teaspoon ground cloves, 14 teaspoon nutmeg, and 14 teaspoon salt to the mixture.

Blend all ingredients together until well mixed.

Pour the pumpkin mixture into an unbaked pre-made pie crust.

Use leftover mixture to fill a second pie crust, if necessary.

Bake in the oven for 30 minutes, then cover with foil and bake for an additional 20 to 30 minutes.

Remove pies from the oven and let cool for at least 3 hours before refrigerating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens