Perfect Pumpkin Pie Made Easily From Scratch

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.

Roll out the homemade pie dough and arrange it in a 10-inch pie dish.

Blind bake the pie crust by chilling it in the freezer for 20 minutes.

Preheat the oven to 375°F (190°C).

Prick the bottom of the chilled pie crust with a fork and line it with parchment paper filled with pie weights.

Bake the pie crust in the 375°F oven for 15 minutes.

Remove the pie weights and prick the bottom again, then bake for another 10-15 minutes until the edges are golden brown and the bottom looks baked.

In a large mixing bowl, combine 15 ounces of canned pumpkin puree, 3/4 cup of firmly packed light brown sugar, and 1 and 1/2 teaspoons of vanilla extract.

Add 1 and 3/4 teaspoons of ground cinnamon, 3/4 teaspoon of ground ginger, 1/2 teaspoon of ground allspice, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of table salt to the mixture and stir until well combined.

Crack 3 large eggs one at a time in a separate bowl, lightly beat them, and then gently stir them into the pumpkin mixture.

Gradually stir in 1 cup of heavy cream until the batter is smooth and combined.

Turn the oven temperature down to 325°F (163°C).

Pour the pumpkin pie filling into the blind baked pie crust and smooth the top with a spatula.

Bake the pie in the 325°F oven for 50-60 minutes until mostly set with slight jiggle in the center.

Cool the pie to room temperature and then chill in the fridge for several hours before serving.

Serve with homemade whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens