The classic pumpkin pie almost feels like a promise every holiday season. Its warm spices hit first, followed by the creamy filling and just-right hint of sweetness. Every slice brings back memories of laughter and full kitchens. A good pie never tastes bland; a smooth custard and a golden crust tell you someone cares. The best ones feel both simple and special, making the meal complete. When the table fills with family, pumpkin pie has a way of tying it all together.
How to Bake a Perfect Classic Pumpkin Pie Every Time
Ingredients
- 15 oz pumpkin puree fresh or canned
- ¾ cup packed brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- Optional: whipped cream ground cinnamon for garnish
Method
- Note: You can use either use a store-bought 9-inch pie shell or you can prepare a pie crust: My favorite pie crust recipe is available at How to Make Pie Crust: The Complete Guide.
- In a large bowl, whisk together 15 oz pumpkin puree, ¾ cup brown sugar, 2 large eggs, 1 cup heavy cream, all spices, and salt.
- Stir by hand or use a whisk; avoid over-mixing, which can cause cracks later.
- Pour the filling into the crust. Start baking at 425°F for 15 minutes. Reduce temperature to 350°F and bake for 40 to 45 minutes. The edges of the crust should be golden, and the center should wobble slightly, not ripple.
- Insert a thin knife about an inch from the crust edge. It should come out clean. The middle will finish setting as the pie cools on a rack.
- Cool on a wire rack for at least 2 hours to finish setting the custard. For neat slices, dip a sharp knife in hot water before cutting.
- For soft peaks, whip 1 cup cold heavy cream, 2 tablespoons sugar, and ½ teaspoon vanilla extract. Top slices with a dollop and a dusting of cinnamon for visual appeal.
Private Notes
Tried this recipe?
Let us know how it was!Wrap the pie tightly in foil or plastic after it cools. Store in the refrigerator for up to 4 days. To freeze, cut into slices and place parchment between slices, then seal in airtight bags. Freeze up to 2 months.
Heat chilled or thawed slices, covered with foil, in a 300°F oven for 10 to 12 minutes. Or, use the microwave for 30 seconds, covered with a damp paper towel. This prevents the crust from drying out and keeps the filling creamy.
How to Make Pie Crust: The Complete Guide
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